Not quite mead, not exactly sake either. With brewing our first mead we naturally wanted to use elements of the sake brewing process to make something truly unique. We started by nurturing a moto (or mother culture) with house grown koji and 901 sake yeast. we denaturalized 50 lbs of honey by boiling it into 60 liters of water. After cooling the honey we merged the two and let the fermentation begin. We then pressed, flocked and aged the mixture on lavender flowers.
Enjoy the complexity of full bodied sweetness, acidity and umami, all rounded out with the floral herbatiousness of fresh lavender. Just in time for Valentines Day, because baby I need you to mead me!
Our Mead clocked in at 15.5% ABV. We suggest enjoying this bottle chilled.