Son of the Smith Fresh Hop Express | Son of the Smith Hard Cider

Son of the Smith Hard Cider

“FreshHop Express”

Spec

サノバスミス　フレッシュホップエクスプレス

LOT No.: FH-2510A

Style: フレッシュホップサイダー / Fresh Hopped Cider

ALC: 7.0%

Apples: Dolgo crabapple, Shinano lip, Rinki

Yeast: Wild yeast

With: Fresh Hop Homegrown Cascade 2025 crop

Story

サノバスミスフレッシュホップエクスプレスは、極早生品種のリンゴと同時期に収穫した自社産フレッシュホップカスケードをふんだんに使用したフレッシュホップサイダーです。夏リンゴのシャープで鮮やかな酸味と、レイトハーベストしたフレッシュホップのシトラシー＆フルーティなアロマ。季節の素材ならではの味わいを込めて、この時期にしか醸造できない「旬の農産物としてのハードサイダー」を畑からの速達便に乗せてお届けいたします。

主原材料には８月上旬から収穫が始まるドルゴクラブ・シナノリップなど、夏季のリンゴのみを使用し、これを収穫直後に野生酵母で発酵させました。真夏の太陽光をたっぷりと受けた夏季の品種は特別な魅力を持ちます。これらは、リンゴ酸含有量が高く、爽やかで口溶けの良い酸味が特徴です。特にドルゴクラブはクランベリーやタートチェリーを思わせるビビットでインパクトのある酸味と香りを持つことで知られ、僕らのサイダー造りにおいてエッジを際立たせるために欠かせない存在となっています。

また、ホップには本年2025年産のレイトハーベストフレッシュホップカスケードのみを使用しました。約30aの自社圃場で栽培したカスケードホップを通常の収穫適期よりおよそ30日程度遅延させ、樹上完熟の状態で収穫。更にハンドピックで選別した良質な個体のみを原酒に対して大量にドライホッピングする手法で仕込みました。こうしたレイトハーベストとハンドピック選別により、通常よりも増強されたパッションフルーツやグアバなどのトロピカルフルーツ系の香気・甘くフローラルな柑橘系の香気が獲得されています。この地道な作業は、毎年集まってくださるおよそ80名の仲間の協力によって成り立っています。

8月の同時期に収穫した農産物たち。リンゴの酸味とホップのアロマ。シンプルな素材構成ながらも、旬の農産物の採れたての味わいが混ざり合って生まれた爆発的なフレッシュ感。そして、僕たちと一緒に農業生産からものづくりに携わってくださる多くの仲間との協業のハーモニー。これら農のテロワールと人のテロワールが織り成す味わいを存分にお楽しみいただけたら幸いです。

Brewer's Note

Fresh Hop Expressは、豊酸なドルゴクラブやシナノリップなど夏の早生リンゴ品種を主原材料としました。リンゴの風味は糖度と酸度のバランス(糖酸比)により決定され、有機酸(特にリンゴ酸)は果実の味わいと保存性に重要な役割を果たします。リンゴの香気成分は、エステル類、アルデヒド類、アルコール類から構成され、特にエチル2-メチルブチレート、ヘキサノール、リナロールなどが重要な香気活性化合物として知られています。夏リンゴは収穫時期が早いため、より高濃度の揮発性アルデヒド(ヘキサナールなど)と「フレッシュ」で「青リンゴ様」の香気特性を呈します。

本サイダーに使用したカスケードホップは、8月末に約80名の手により収穫された完熟ホップです。このレイトハーベスト(晩期収穫)技法には科学的な裏付けがあります。

通常収穫(開花後45日)に比べ、レイトハーベスト(開花後65～85日)のカスケードホップでは、重要な香気成分である3-スルファニル-4-メチルペンタン-1-オール(3S4MP)の含有量が数倍に増加することが実証されています。この3S4MPはトロピカルフルーツ様のアロマを呈する重要なチオール化合物で、パッションフルーツやグアバの香りに寄与します。また、成熟段階を遅らせることで、カスケードホップのシトラス様アロマが増強され、総オイル含量と芳香性揮発物質の量が増加します。特にレイトハーベストホップでは、リナロール、ゲラニオール、β-シトロネロールといったテルペンアルコール類が豊富に保持されます。これらの化合物は、それぞれフローラル・シトラス様(リナロール)、甘くフローラルな柑橘様(ゲラニオール)の香気特性を持ち、相乗効果により複雑なアロマプロファイルを形成します。

フレッシュホップを発酵後の低温環境で添加するドライホッピング技法により、加熱により揮発してしまうデリケートな精油成分を最大限にサイダーへ移行させることができます。ホップの新鮮さは決定的に重要で、収穫直後のホップはホップ貯蔵指数(HSI)が低く、最高品質のアロマと苦味を提供します。HSI値が0.4を超えるとアロマの質と強度に顕著な低下が見られますが、フレッシュホップ(HSI 0.3以下)では鮮烈で高品質なホップアロマが得られます。ドライホッピングにより、β-ミルセン、リナロール、ゲラニオール、フメレンエポキシドなどの香気活性化合物が効率的に抽出され、「ケトルホッピング」(煮沸時添加)とは異なる、より新鮮でフルーティな香気プロファイルが得られます。冷蔵温度(1～4℃)でも抽出は効率的に進行し、2~3日でほぼ最大抽出に達することが示されています。

このサイダーの醸造は、毎年集まる約80人の手によるホップ選果から始まります。野生酵母による自然発酵と、大量のフレッシュレイトハーベストホップの投入。この複雑な工程は、ビッグバンドオーケストラの演奏に例えられます。多様な要素が調和し、唯一無二のハーモニーを生み出します。人のテロワールと農のテロワールを存分に味わってください。“農産物としてのハードサイダー”を今後とも長くご愛飲いただければ幸いです。

参考文献

4.　Lafontaine, S.R., Shellhammer, T.H. Investigating the Factors Impacting Aroma, Flavor, and Stability in Dry-Hopped Beers. MBAA TQ 2018;55(4):379-384. doi: 10.1094/TQ-55-4-1110-01.

5.　Vollmer, D.M., Shellhammer, T.H. Influence of Hop Harvest Date on Flavor Stability in Dry-hopped Beers. MBAA TQ 2010;47(4):219-224. doi: 10.1094/TQ-47-4-1110-01.

11.　Dunemann, F., Ulrich, D., Boudichevskaia, A., Grafe, C., Weber, W.E. QTL mapping of aroma compounds analysed by headspace solid-phase microextraction gas chromatography in the apple progeny ‘Discovery’ × ‘Prima’. Mol. Breed. 2009;23:501-521. doi: 10.1007/s11032-009-9252-9.

12.　Bonany, J., Brugger, C., Buehler, A., Carbó, J., Codarin, S., Donati, F., Echeverria, G., Egger, S., Guerra, W., Hilaire, C., Höller, I., Iglesias, I., Jesionkowska, K., Konopacka, D., Kruczyńska, D., Martinelli, A., Petiot, C., Sansavini, S., Stehr, R., Schütz, F. Variability of fruit texture within the apple ‘Gala’, ‘Golden Delicious’ and ‘Fuji’ varieties and its effect on consumers’ preference. Postharvest Biol. Technol. 2014;92:29-41. doi: 10.1016/j.postharvbio.2014.01.010.

13.　Rowan, D.D., Allen, J.M., Fielder, S., Spicer, J.A., Brimble, M.A. Identification of conjugated triene oxidation products of α-farnesene in apple skin. J. Agric. Food Chem. 1995;43(8):2040-2045. doi: 10.1021/jf00056a011.

14.　Soukoulis, C., Cappellin, L., Aprea, E., Costa, F., Viola, R., Märk, T.D., Gasperi, F., Biasioli, F. PTR-ToF-MS, a novel, rapid, high sensitivity and non-invasive tool to monitor volatile compound release during fruit post-harvest: the case study of apple ripening. Food Bioprocess Technol. 2013;6:2831-2843. doi: 10.1007/s11947-012-0930-6.

15.　Echeverría, G., Correa, E., Ruiz-Altisent, M., Graell, J., Puy, J., López, L. Characterization of Fuji apples from different harvest dates and storage conditions from measurements of volatiles by gas chromatography and electronic nose. J. Agric. Food Chem. 2004;52(10):3069-3076. doi: 10.1021/jf035331i.

16.　Altisent, R., Echeverría, G., Graell, J., López, M.L., Lara, I. Lipoxygenase activity is involved in the regeneration of volatile ester-synthesizing capacity after ultra-low oxygen storage of ‘Granny Smith’ apples. J. Agric. Food Chem. 2009;57(11):4305-4312. doi: 10.1021/jf803662c.

17.　Aharoni, A., Giri, A.P., Deuerlein, S., Griepink, F., de Kogel, W.J., Verstappen, F.W., Verhoeven, H.A., Jongsma, M.A., Schwab, W., Bouwmeester, H.J. Terpenoid metabolism in wild-type and transgenic Arabidopsis plants. Plant Cell 2003;15(12):2866-2884. doi: 10.1105/tpc.016253.

18.　Schaffer, R.J., Friel, E.N., Souleyre, E.J., Bolitho, K., Thodey, K., Ledger, S., Bowen, J.H., Ma, J.H., Nain, B., Cohen, D., Gleave, A.P., Crowhurst, R.N., Janssen, B.J., Yao, J.L., Newcomb, R.D. A genomics approach reveals that aroma production in apple is controlled by ethylene predominantly at the final step in each biosynthetic pathway. Plant Physiol. 2007;144(4):1899-1912. doi: 10.1104/pp.107.101766.

19.　Plotto, A., Margaría, C.A., Goodner, K.L., Goodrich, R., Baldwin, E.A. Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes. Flavour Fragr. J. 2004;19(6):491-498. doi: 10.1002/ffj.1470.

20.　Aprea, E., Charles, M., Endrizzi, I., Laura Corollaro, M., Betta, E., Biasioli, F., Gasperi, F. Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds. Sci. Rep. 2017;7:44950. doi: 10.1038/srep44950.

21.　Mehinagic, E., Royer, G., Symoneaux, R., Jourjon, F., Prost, C. Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage. J. Agric. Food Chem. 2006;54(7):2678-2687. doi: 10.1021/jf052288n.

22.　Culleré, L., Escudero, A., Cacho, J., Ferreira, V. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 2004;52(6):1653-1660. doi: 10.1021/jf0350820.

23.　Yahia, E.M., Contreras-Padilla, M., Gonzalez-Aguilar, G. Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, maturation and senescence. LWT – Food Sci. Technol. 2001;34(7):452-457. doi: 10.1006/fstl.2001.0790.

24.　Pedersen, D.K., Eriksen, F.D., Sancho, A.I., Skov, P.S., Poulsen, L.K., Nepper-Christensen, S., Hansen, Å. A comparative study of the sensitizing capacity of unripe and ripe Golden Delicious apple in a mouse model. Mol. Nutr. Food Res. 2006;50(4-5):366-370. doi: 10.1002/mnfr.200500205.

25.　Comuzzo, P., Tat, L., Tonizzo, A., Battistutta, F. Yeast derivatives (extracts and autolysates) in winemaking: release of volatile compounds and effects on wine aroma volatility. Food Chem. 2006;99(2):217-230. doi: 10.1016/j.foodchem.2005.06.049.

26.　Takos, A.M., Jaffe, F.W., Jacob, S.R., Bogs, J., Robinson, S.P., Walker, A.R. Light-induced expression of a MYB gene regulates anthocyanin biosynthesis in red apples. Plant Physiol. 2006;142(3):1216-1232. doi: 10.1104/pp.106.088104.

27.　Mierczyk, M., Amarowicz, R., Doniec, A., Stępień, A., Dawidowicz, L., Muras, P. Ancient Danish Apple Cultivars—A Comprehensive Metabolite Profiling, Antioxidant, and Enzymatic Study. Antioxidants (Basel) 2019;8(7):238. doi: 10.3390/antiox8070238.

28.　Yüksel, D., Turhan, S., Akşit, H., Ercişli, S., Çelik, F., Yıldırım, H. Some Important Horticultural Properties of Summer Apple Cultivars Grown in North-Eastern Anatolia of Turkey. Int. J. Fruit Sci. 2020;20(sup3):S1285-S1296. doi: 10.1080/15538362.2020.1796888.

29.　Moreira, N., Mendes, F., Hogg, T., Vasconcelos, I. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. Int. J. Food Microbiol. 2005;103(3):285-294. doi: 10.1016/j.ijfoodmicro.2004.12.029.

30.　Aizat, W.M., Dias, D.A., Stangoulis, J.C., Able, J.A., Roessner, U., Able, A.J. Metabolomics of capsicum ripening reveals modification of the ethylene related-pathway and carbon metabolism. Postharvest Biol. Technol. 2014;89:19-31. doi: 10.1016/j.postharvbio.2013.11.004.

Son of the Smith Hard Cider

“FreshHop Express”

Spec

Story

Brewer's Note

参考文献

4.　Lafontaine, S.R., Shellhammer, T.H. Investigating the Factors Impacting Aroma, Flavor, and Stability in Dry-Hopped Beers. MBAA TQ 2018;55(4):379-384. doi: 10.1094/TQ-55-4-1110-01.

5.　Vollmer, D.M., Shellhammer, T.H. Influence of Hop Harvest Date on Flavor Stability in Dry-hopped Beers. MBAA TQ 2010;47(4):219-224. doi: 10.1094/TQ-47-4-1110-01.

11.　Dunemann, F., Ulrich, D., Boudichevskaia, A., Grafe, C., Weber, W.E. QTL mapping of aroma compounds analysed by headspace solid-phase microextraction gas chromatography in the apple progeny ‘Discovery’ × ‘Prima’. Mol. Breed. 2009;23:501-521. doi: 10.1007/s11032-009-9252-9.

13.　Rowan, D.D., Allen, J.M., Fielder, S., Spicer, J.A., Brimble, M.A. Identification of conjugated triene oxidation products of α-farnesene in apple skin. J. Agric. Food Chem. 1995;43(8):2040-2045. doi: 10.1021/jf00056a011.

16.　Altisent, R., Echeverría, G., Graell, J., López, M.L., Lara, I. Lipoxygenase activity is involved in the regeneration of volatile ester-synthesizing capacity after ultra-low oxygen storage of ‘Granny Smith’ apples. J. Agric. Food Chem. 2009;57(11):4305-4312. doi: 10.1021/jf803662c.

17.　Aharoni, A., Giri, A.P., Deuerlein, S., Griepink, F., de Kogel, W.J., Verstappen, F.W., Verhoeven, H.A., Jongsma, M.A., Schwab, W., Bouwmeester, H.J. Terpenoid metabolism in wild-type and transgenic Arabidopsis plants. Plant Cell 2003;15(12):2866-2884. doi: 10.1105/tpc.016253.

19.　Plotto, A., Margaría, C.A., Goodner, K.L., Goodrich, R., Baldwin, E.A. Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes. Flavour Fragr. J. 2004;19(6):491-498. doi: 10.1002/ffj.1470.

20.　Aprea, E., Charles, M., Endrizzi, I., Laura Corollaro, M., Betta, E., Biasioli, F., Gasperi, F. Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds. Sci. Rep. 2017;7:44950. doi: 10.1038/srep44950.

21.　Mehinagic, E., Royer, G., Symoneaux, R., Jourjon, F., Prost, C. Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage. J. Agric. Food Chem. 2006;54(7):2678-2687. doi: 10.1021/jf052288n.

22.　Culleré, L., Escudero, A., Cacho, J., Ferreira, V. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 2004;52(6):1653-1660. doi: 10.1021/jf0350820.

24.　Pedersen, D.K., Eriksen, F.D., Sancho, A.I., Skov, P.S., Poulsen, L.K., Nepper-Christensen, S., Hansen, Å. A comparative study of the sensitizing capacity of unripe and ripe Golden Delicious apple in a mouse model. Mol. Nutr. Food Res. 2006;50(4-5):366-370. doi: 10.1002/mnfr.200500205.

25.　Comuzzo, P., Tat, L., Tonizzo, A., Battistutta, F. Yeast derivatives (extracts and autolysates) in winemaking: release of volatile compounds and effects on wine aroma volatility. Food Chem. 2006;99(2):217-230. doi: 10.1016/j.foodchem.2005.06.049.

26.　Takos, A.M., Jaffe, F.W., Jacob, S.R., Bogs, J., Robinson, S.P., Walker, A.R. Light-induced expression of a MYB gene regulates anthocyanin biosynthesis in red apples. Plant Physiol. 2006;142(3):1216-1232. doi: 10.1104/pp.106.088104.

27.　Mierczyk, M., Amarowicz, R., Doniec, A., Stępień, A., Dawidowicz, L., Muras, P. Ancient Danish Apple Cultivars—A Comprehensive Metabolite Profiling, Antioxidant, and Enzymatic Study. Antioxidants (Basel) 2019;8(7):238. doi: 10.3390/antiox8070238.

28.　Yüksel, D., Turhan, S., Akşit, H., Ercişli, S., Çelik, F., Yıldırım, H. Some Important Horticultural Properties of Summer Apple Cultivars Grown in North-Eastern Anatolia of Turkey. Int. J. Fruit Sci. 2020;20(sup3):S1285-S1296. doi: 10.1080/15538362.2020.1796888.

29.　Moreira, N., Mendes, F., Hogg, T., Vasconcelos, I. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. Int. J. Food Microbiol. 2005;103(3):285-294. doi: 10.1016/j.ijfoodmicro.2004.12.029.

30.　Aizat, W.M., Dias, D.A., Stangoulis, J.C., Able, J.A., Roessner, U., Able, A.J. Metabolomics of capsicum ripening reveals modification of the ethylene related-pathway and carbon metabolism. Postharvest Biol. Technol. 2014;89:19-31. doi: 10.1016/j.postharvbio.2013.11.004.

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Son of the Smith Hard Cider

“FreshHop Express”

Spec

Story

Brewer's Note

参考文献

4. Lafontaine, S.R., Shellhammer, T.H. Investigating the Factors Impacting Aroma, Flavor, and Stability in Dry-Hopped Beers. MBAA TQ 2018;55(4):379-384. doi: 10.1094/TQ-55-4-1110-01.

5. Vollmer, D.M., Shellhammer, T.H. Influence of Hop Harvest Date on Flavor Stability in Dry-hopped Beers. MBAA TQ 2010;47(4):219-224. doi: 10.1094/TQ-47-4-1110-01.

11. Dunemann, F., Ulrich, D., Boudichevskaia, A., Grafe, C., Weber, W.E. QTL mapping of aroma compounds analysed by headspace solid-phase microextraction gas chromatography in the apple progeny ‘Discovery’ × ‘Prima’. Mol. Breed. 2009;23:501-521. doi: 10.1007/s11032-009-9252-9.

13. Rowan, D.D., Allen, J.M., Fielder, S., Spicer, J.A., Brimble, M.A. Identification of conjugated triene oxidation products of α-farnesene in apple skin. J. Agric. Food Chem. 1995;43(8):2040-2045. doi: 10.1021/jf00056a011.

16. Altisent, R., Echeverría, G., Graell, J., López, M.L., Lara, I. Lipoxygenase activity is involved in the regeneration of volatile ester-synthesizing capacity after ultra-low oxygen storage of ‘Granny Smith’ apples. J. Agric. Food Chem. 2009;57(11):4305-4312. doi: 10.1021/jf803662c.

17. Aharoni, A., Giri, A.P., Deuerlein, S., Griepink, F., de Kogel, W.J., Verstappen, F.W., Verhoeven, H.A., Jongsma, M.A., Schwab, W., Bouwmeester, H.J. Terpenoid metabolism in wild-type and transgenic Arabidopsis plants. Plant Cell 2003;15(12):2866-2884. doi: 10.1105/tpc.016253.

19. Plotto, A., Margaría, C.A., Goodner, K.L., Goodrich, R., Baldwin, E.A. Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes. Flavour Fragr. J. 2004;19(6):491-498. doi: 10.1002/ffj.1470.

20. Aprea, E., Charles, M., Endrizzi, I., Laura Corollaro, M., Betta, E., Biasioli, F., Gasperi, F. Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds. Sci. Rep. 2017;7:44950. doi: 10.1038/srep44950.

21. Mehinagic, E., Royer, G., Symoneaux, R., Jourjon, F., Prost, C. Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage. J. Agric. Food Chem. 2006;54(7):2678-2687. doi: 10.1021/jf052288n.

22. Culleré, L., Escudero, A., Cacho, J., Ferreira, V. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 2004;52(6):1653-1660. doi: 10.1021/jf0350820.

24. Pedersen, D.K., Eriksen, F.D., Sancho, A.I., Skov, P.S., Poulsen, L.K., Nepper-Christensen, S., Hansen, Å. A comparative study of the sensitizing capacity of unripe and ripe Golden Delicious apple in a mouse model. Mol. Nutr. Food Res. 2006;50(4-5):366-370. doi: 10.1002/mnfr.200500205.

25. Comuzzo, P., Tat, L., Tonizzo, A., Battistutta, F. Yeast derivatives (extracts and autolysates) in winemaking: release of volatile compounds and effects on wine aroma volatility. Food Chem. 2006;99(2):217-230. doi: 10.1016/j.foodchem.2005.06.049.

26. Takos, A.M., Jaffe, F.W., Jacob, S.R., Bogs, J., Robinson, S.P., Walker, A.R. Light-induced expression of a MYB gene regulates anthocyanin biosynthesis in red apples. Plant Physiol. 2006;142(3):1216-1232. doi: 10.1104/pp.106.088104.

27. Mierczyk, M., Amarowicz, R., Doniec, A., Stępień, A., Dawidowicz, L., Muras, P. Ancient Danish Apple Cultivars—A Comprehensive Metabolite Profiling, Antioxidant, and Enzymatic Study. Antioxidants (Basel) 2019;8(7):238. doi: 10.3390/antiox8070238.

28. Yüksel, D., Turhan, S., Akşit, H., Ercişli, S., Çelik, F., Yıldırım, H. Some Important Horticultural Properties of Summer Apple Cultivars Grown in North-Eastern Anatolia of Turkey. Int. J. Fruit Sci. 2020;20(sup3):S1285-S1296. doi: 10.1080/15538362.2020.1796888.

29. Moreira, N., Mendes, F., Hogg, T., Vasconcelos, I. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. Int. J. Food Microbiol. 2005;103(3):285-294. doi: 10.1016/j.ijfoodmicro.2004.12.029.

30. Aizat, W.M., Dias, D.A., Stangoulis, J.C., Able, J.A., Roessner, U., Able, A.J. Metabolomics of capsicum ripening reveals modification of the ethylene related-pathway and carbon metabolism. Postharvest Biol. Technol. 2014;89:19-31. doi: 10.1016/j.postharvbio.2013.11.004.

4.　Lafontaine, S.R., Shellhammer, T.H. Investigating the Factors Impacting Aroma, Flavor, and Stability in Dry-Hopped Beers. MBAA TQ 2018;55(4):379-384. doi: 10.1094/TQ-55-4-1110-01.

5.　Vollmer, D.M., Shellhammer, T.H. Influence of Hop Harvest Date on Flavor Stability in Dry-hopped Beers. MBAA TQ 2010;47(4):219-224. doi: 10.1094/TQ-47-4-1110-01.

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