Mead, the "world's oldest alcoholic drink", sees breweries multiply in Kansai
Breweries making mead, the "world's oldest alcoholic drink" fermented from honey, are opening one after another in Japan's Kansai region, including Kyoto and Shiga.
A drink made from just honey, water and yeast
Mead is a fermented drink made by diluting honey with water and fermenting it with yeast. It is said to be one of the first alcoholic drinks humans ever tasted, and is sometimes called the “world’s oldest alcoholic drink”. It has long been enjoyed in Europe, but it is still little known in Japan. The Nikkei reports that, in Japan, mead producers are now opening one after another in the Kansai region, including Kyoto and Shiga prefectures.
ANTELOPE, a mead-only brewery in a residential area
The article visits ANTELOPE, a brewery dedicated solely to mead in Yasu, Shiga Prefecture. Shiga lies immediately east of Kyoto and is home to Lake Biwa, the largest lake in Japan. The brewery stands in a quiet residential neighbourhood a few kilometres from JR Yasu Station, and inside it fermentation tanks and wooden maturation barrels are lined up. Honey liquor is made there using equipment similar to that used for wine and craft beer. The reporter, who tasted the mead, writes that the first thing they noticed was its sweetness.
The article’s headline notes that sake breweries and universities have also begun to take part in making mead. Among the article’s related keywords is the name of Nagahama Institute of Bio-Science and Technology in Nagahama, Shiga Prefecture. It will be interesting to see how the fermentation know-how that sake brewing has refined over many years is put to use in this new drink.
How to enjoy it in Europe
Mead is a familiar drink for readers in Europe, but Japanese mead may be worth trying as a new venture by Japanese makers who prize the character of their ingredients and their fermentation skills. Small Japanese breweries’ products are still rarely available in Europe, so try searching for “Japanese mead” at specialist shops or online stores that stock Japanese drinks. We recommend serving it slightly chilled in a white wine glass and checking the balance of honey aroma, sweetness and acidity. The taste varies greatly depending on the honey used, so pay attention to the type of flower named on the label. Comparing it side by side with local European mead may reveal the individuality of the Japanese makers.
Sources Nikkei, “‘World’s oldest’ honey liquor being made in Kyoto and Shiga; sake breweries and universities pair up too” https://www.nikkei.com/article/DGXZQOUF0926P0Z00C26A9000000/
Sources
This article was written by The Sake Wire editorial team, summarising the public sources listed above. Images are our own.
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