The base beer was fermented for approximately three years in red and white wine barrels. When it was time to remove the beer from the barrels in June, we chose green plums— a seasonal and traditional Japanese ingredient. These plums were left to fully ripen until they turned yellow, developing a fruity aroma before being added to the beer and aged for two months. After that, honey from Hamamatsu was introduced, and the beer underwent an additional six months of bottle conditioning for further maturation. Juicy stone fruit and ripe plum flavors blend with vibrant citrus zest, creating a bright and fruity profile. The rich sweetness of honey adds warmth, while a sharp, refreshing acidity balances the overall taste, enhancing depth and complexity. It features an intense sourness with moderate sweetness, a medium body, low carbonation, and a slightly warming mouthfeel.

■Fermentation Vessel(s): A blend of used red and white wine barrels
■Time: Conditioned in barrels for up to 37 months, in addition to 6 months conditioning in bottle
■Adjuncts: Locally sourced plums (Fujieda city) 0.14kg/L
■Priming Sugar: Locally sourced honey

【Storage and Handling】
■Storage: 15C
■Serving Temperature: 4-15C
■Glassware: Wineglass, Tulip

When opening these bottles, a corkscrew wine opener may be needed. Do not disturb the bottle during storage and store upright. Do not agitate the bottle before pouring. There will always be a layer of yeast and bacteria at the bottom of these bottles that should not be poured into the glass and remain in the bottle. Pour gently and slowly tilt the angle of the bottle to prevent the settled microorganisms from entering the glass.