Takamatsu’s Nomimono-ya Announces Arrival of Two New Meads from ANTEROPE MEADERY
The beer pub Nomimono-ya, in Busshozan-cho, Takamatsu City, Kagawa Prefecture, announced a new arrival from ANTEROPE MEADERY. This time, two meads have arrived: one centered on fruit-derived aroma and sweetness, and one naturally fermented mead made with green tea. The post also included the serving schedule.
Hop BroAt Nomimono-ya in Busshozan, Takamatsu, two new ANTEROPE MEADERY releases have landed. This is one you do not want to miss!
MugiWait, mead and not beer? Just seeing guest drink arrival is enough to get me hyped!
Hop BroFirst up is Okaeri Codanix, a bergamot and peach mead in the melomel style.
MugiWhat?! What is a melomel!? You just threw a spell at me!
Hop BroA melomel is mead with fruit added. Codanix is 11% ABV and designed with no carbonation; the flow from peach to Hime apple acidity to bergamot astringency is what makes it interesting.
MugiOhhh! And it’s by the glass only too, which somehow makes it feel even more special and more tempting to drink!
Hop BroThe other one is Hachimitsu Chajo-shu 2026, an o tea natural-fermentation mead. It combines honey from Hamamatsu with copper-roasted tea, comes in at 15% ABV, and is also non-carbonated.
MugiNatural fermentation sounds seriously advanced... what kind of flavor is copper-roasted tea’s aroma supposed to be?
Hop BroIt’s more about depth than flashiness. The roasted character of the tea leaves layers with the fruity quality of the honey, so it feels like a bottle to sip slowly.
MugiI need to check which days I can go! It was four days of serving, right?
Hop BroMarch 20 through March 22 is 14:00-18:00, and March 24 is 17:00-21:00. Both the weekend and weekday evenings are on the table, which is great!
MugiIt’s settled! Hop, let’s compare meads at Nomimono-ya for our next drink. This is definitely going to be good!
At Nomimono-ya in Busshozan, Takamatsu, two meads from ANTEROPE MEADERY have appeared as guest drinks. For craft beer fans as well, this is the kind of release that broadens the horizons of fermented beverages.
The two items announced this time are below.
- Okaeri Codanix (bergamot and peach mead)
A melomel made with bergamot from Onomichi and white peach plus Hime apples from Nagano. The post specifies that it is by the glass only. ABV is 11%, with no carbonation. It is designed to open with peach aroma, then move into the acidity of Hime apples, the astringency of bergamot, and a sweet finish.
- Hachimitsu Chajo-shu 2026 (naturally fermented tea mead)
A bottle made by combining honey from Hamamatsu City with copper-roasted tea, then finishing it through natural fermentation. ABV is 15%, with no carbonation. It is introduced as a calm, contemplative style that layers the roasted aroma of tea leaves with the fruity character of honey.
Nomimono-ya is a beer pub whose charm lies in carefully handling meads like these while staying centered on craft beer. In Kagawa Prefecture, places where you can compare mead within a beer context are rare and valuable. The serving schedule in the post is March 20, 14:00-18:00; March 21, 14:00-18:00; March 22, 14:00-18:00; and March 24, 17:00-21:00. It is worth keeping in mind not only for a weekend drink, but also as a stop-in option on weekday evenings.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Nomimono-ya in Busshozan, Takamatsu, two new ANTEROPE MEADERY releases have landed. This is one you do not want to miss!
MugiWait, mead and not beer? Just seeing guest drink arrival is enough to get me hyped!
Hop BroFirst up is Okaeri Codanix, a bergamot and peach mead in the melomel style.
MugiWhat?! What is a melomel!? You just threw a spell at me!
Hop BroA melomel is mead with fruit added. Codanix is 11% ABV and designed with no carbonation; the flow from peach to Hime apple acidity to bergamot astringency is what makes it interesting.
MugiOhhh! And it’s by the glass only too, which somehow makes it feel even more special and more tempting to drink!
Hop BroThe other one is Hachimitsu Chajo-shu 2026, an o tea natural-fermentation mead. It combines honey from Hamamatsu with copper-roasted tea, comes in at 15% ABV, and is also non-carbonated.
MugiNatural fermentation sounds seriously advanced... what kind of flavor is copper-roasted tea’s aroma supposed to be?
Hop BroIt’s more about depth than flashiness. The roasted character of the tea leaves layers with the fruity quality of the honey, so it feels like a bottle to sip slowly.
MugiI need to check which days I can go! It was four days of serving, right?
Hop BroMarch 20 through March 22 is 14:00-18:00, and March 24 is 17:00-21:00. Both the weekend and weekday evenings are on the table, which is great!
MugiIt’s settled! Hop, let’s compare meads at Nomimono-ya for our next drink. This is definitely going to be good!
