MEAD MAKING METHOD

The invention provides a method for the production of tasteful mead that has an unheard-of dry taste, wherein honey with rice k~ji for sh~ch~ and yeast adde d thereto is subjected to primary fermentation. Preferably, a particular flavor may have been pickled in the honey for the extraction of the flavor therein, and black k~ji or whi te k~ji is used as the rice k~ji for sh~ch~. Preferably, the weight of the rice k~ji for sh~ch~ is 1% to 10% of the weight of the honey plus the water added, and the amount of the water added is determined such that the sugar content of the honey amounts to 10% to 20%.