Honey – Acacia

The Matsumoto Sohonjo Apiary, established in 1941 in Aizu Wakamatsu City, produces domestic natural honey from the natural beech forests that the founder protected from deforestation after World War II. The company is working on the preservation of sforests, and in 2006 became the first Japanese beekeeper to be certified by JONA (Japan Organic and Natural Foods Association) as an organic honey producer. (Official website: https://www.buna-ki.co.jp/) Among the many varieties the Matsumoto Sohonjo Apiary produce, we selected five that would go well with our cheeses (Acacia, Amur Cork Tree, Cherry Blossom, Chestnut and "Golden Blend"). Harienju is the Japanese name for false acacia, a plant that is the nectar source for acacia honey. It has a soft and noble flavor with no cloying taste, so it enhances the taste of the ingredients.