Gogoshima Beer Farm to Release Its First Mead on March 15 on Gogoshima Island
Gogoshima Beer Farm, based on Gogoshima Island in Ehime, will release its first mead on March 15, 2026. Made with raw honey from a Matsuyama beekeeper and the peel of naturally grown iyokan from Hojo, the drink will be accompanied by a local event on the same day featuring limited food and an exhibition.
Hop BroBig hot new-product news today! Gogoshima Beer Farm on Gogoshima Island in Ehime is releasing its first Mead on Sunday, March 15, 2026.
MugiHuh! Mead instead of beer!? So Gogoshima Beer Farm does that too!?
Hop BroThey do. And they’re serious about the ingredients too: 100% pure raw honey from BeeCamp in Matsuyama, plus the peel of naturally grown iyokan from Izumi Farm in Hojo.
MugiWhat! That’s a local all-star lineup! Is it going to taste super sweet?
Hop BroThat’s the interesting part: it has a soft honey aroma, but the drinking profile is light and dry, with a subtle fruitiness and a crisp finish. In other words, they’re aiming for a clean finish with restrained residual sweetness.
MugiResidual... finish...? A spell all of a sudden!
Hop BroSimply put, it means it doesn’t end cloyingly sweet, so it’s easy to pair with food! It’s exactly in line with Gogoshima Beer Farm’s philosophy of a drink that doesn’t wear you out.
MugiOhhh! And there’s an event on release day too, right? I saw there’s a limited lunch set too!
Hop BroRight, it’ll be held at the taproom on Gogoshima Island. There’s a special lunch plate with herb-roasted chicken and couscous for 1,600 yen including tax, plus a dish featuring BeeCamp honey and Gogoshima lemons. There’ll also be an exhibition by the artist behind the label, and even raw sweets made with the honey.
MugiI’m definitely going...! A drink that lets you taste the island’s character is the best. On March 15, let’s toast to Gogoshima Beer Farm’s first mead!
Gogoshima Beer Farm announced on Instagram that it will release its first honey-based fermented beverage, Mead, on Sunday, March 15, 2026. According to the post, this will be the brewery's first time offering mead.
The ingredients include 100% pure raw honey from BeeCamp, a beekeeper in Matsuyama. The brew also uses naturally grown iyokan peel from Izumi Farm in Hojo, with the goal of creating a soft honey aroma, a light and dry drinking profile, a subtle fruitiness, and a clean finish.
On release day, a mead event will be held at gogoshima beer farm on Gogoshima Island. In addition to a limited special lunch plate designed to pair with the mead, featuring herb-roasted chicken and couscous, priced at 1,600 yen including tax, the event will also include an exhibition of works by the artist who created the label and raw sweets made with BeeCamp honey.
Gogoshima Beer Farm is a small brewery based on Gogoshima, in the Seto Inland Sea. On its official website, the brewery emphasizes a brewing philosophy centered on a flavor that "doesn't wear you out," one that enhances meals while making use of the island's agricultural products and climate. It operates a taproom within walking distance of the port in Yura-cho, Matsuyama, Ehime Prefecture. This mead appears to be a new step for the brewery, extending its approach of "conveying regional ingredients together with their background" beyond beer into another category.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBig hot new-product news today! Gogoshima Beer Farm on Gogoshima Island in Ehime is releasing its first Mead on Sunday, March 15, 2026.
MugiHuh! Mead instead of beer!? So Gogoshima Beer Farm does that too!?
Hop BroThey do. And they’re serious about the ingredients too: 100% pure raw honey from BeeCamp in Matsuyama, plus the peel of naturally grown iyokan from Izumi Farm in Hojo.
MugiWhat! That’s a local all-star lineup! Is it going to taste super sweet?
Hop BroThat’s the interesting part: it has a soft honey aroma, but the drinking profile is light and dry, with a subtle fruitiness and a crisp finish. In other words, they’re aiming for a clean finish with restrained residual sweetness.
MugiResidual... finish...? A spell all of a sudden!
Hop BroSimply put, it means it doesn’t end cloyingly sweet, so it’s easy to pair with food! It’s exactly in line with Gogoshima Beer Farm’s philosophy of a drink that doesn’t wear you out.
MugiOhhh! And there’s an event on release day too, right? I saw there’s a limited lunch set too!
Hop BroRight, it’ll be held at the taproom on Gogoshima Island. There’s a special lunch plate with herb-roasted chicken and couscous for 1,600 yen including tax, plus a dish featuring BeeCamp honey and Gogoshima lemons. There’ll also be an exhibition by the artist behind the label, and even raw sweets made with the honey.
MugiI’m definitely going...! A drink that lets you taste the island’s character is the best. On March 15, let’s toast to Gogoshima Beer Farm’s first mead!
