Raw Honey from Japanese Honeybees

Raw Honey from Japanese Honeybees

Hachisuke's Japanese honeybees fly among the seasonal flowers blooming in the hills and fields of Kyoto, gathering pollen and nectar over the course of a year. The bees add enzymes and slowly concentrate and mature it over time, producing this very rare honey from Japanese honeybees. Japan's honey self-sufficiency rate is about 5%, and honey from Japanese honeybees is said to account for less than 1% of that. This multi-floral honey, gathered by worker bees, is packed with nutrients and has a rich, full flavor. The bees are raised without chemicals, and the honey, harvested only once a year, is bottled unheated, with its enzymes and nutrients still alive.
At Hachisuke, because we want to deliver honey that is as natural as possible, we bottle only the honey that has been slowly filtered by dripping (tare-mitsu), just as it is.

About the craftsman

I lived in the United States from age 12 to 27 and worked in interior architectural design. After returning to Japan, I was captivated by the charm of Japanese honeybees and, at the same time, learned that the number of Japanese honeybees, a species native to Japan, is decreasing every year.
The causes include environmental changes and the use of pesticides. Bees help pollinate flowers, allowing plants to thrive and vegetables and fruits to grow, making them essential to our lives. Wanting to share the importance of bees and environmental protection with as many people as possible, I started producing and selling honey as a beekeeper in 2019. We believe that by restoring, even a little, a natural environment where we can coexist with bees, more of the food we eat can be harvested and our living environment will become richer. We use no chemicals at all and raise our bees in a nature-rich environment, and we hold workshops in various places to share "the rich, mellow honey of Japanese honeybees" and "the importance of ethical living," helping people feel closer to Japanese honeybees.

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