＜Product Description＞

Kumquats have long been preserved in honey for various uses. We decided to try our own take by soaking them in mead.

We paired our long-term, cold-aged mead, "Giou," with kumquats from Matsukawa Farm in Minabe, Kishu—a region in Wakayama where they meticulously cultivate plums and kumquats. These plump, golden fruits are characterized by a refreshing aroma distinct from yuzu, coupled with a bold, firm acidity.

The color is a translucent gold. It leaves a wonderful impression with its elegant flavors of honey-soaked kumquats, dried figs, and Earl Grey tea, balanced by the astringency of the kumquat and a smooth acidity. This is a bottle that invites you to enjoy the evolution of its flavors over time.

We aged it in white wine barrels for one month, leaving a hint of the sweetness from the kumquats. To achieve the kind of astringency found in wine, we steeped the fruit thoroughly in the barrels. We then pressed the kumquats again and added the resulting juice, which carries even more complex nuances, back into the mead. There is a lingering hint of butteriness from the subsequent secondary fermentation, which pairs beautifully with the kumquat aroma.