051-21 MONSIEUR LECTIER

This eau de vie de fruits (fruit brandy) is made only from fully ripe Le Lectier pears, delivered from Abe Farm in Shirane, Minami Ward, Niigata City, a major pear producing region. Niigata Prefecture is the number one producer of Le Lectier pears in Japan, boasting an overwhelming share of approximately 80% of the total area. The Shirane area of Minami Ward, where Abe Farm is located, is said to be the birthplace of Le Lectier cultivation in Japan, and is truly a town of Le Lectier. It is characterized by its rich aroma, smooth texture, and elegant shape. Le Lectier pears do not ripen fully on the tree, so they need to be ripened for approximately 40 days after harvest.

Last winter, we received 150 kilograms of Le Lectier from Niigata, which we slowly brewed and distilled. It was then aged for half a year before bottling.

The restaurant was named Monsieur Lectier in honour of the two men: Mr. Lectier, a fruit horticulturist who served the French court as a butler in the 17th century, and the previous owner of Abe Farm, who was the first man in Japan to write a book on pear cultivation techniques.

In addition, we have created a very small amount of "MONSTER LECTIER", which contains the fruit of Le Lectier in a bottle. This will be on sale at the Open Day on November 14th.

Product: Brandy
Contents: 100ml/500ml
Ingredients: Le Lectier (produced in the Shirane area, Minami-ku, Niigata Prefecture), water (produced in Kamaishi, Iwate Prefecture)
Alcohol content: 41%

Drawing: Ryota Nishimoto

Eau de Vie de Fleurie (fruit brandy) made only from fully ripe Le Lecchiette, delivered from Abe Farm in Shirane, Minami-ku, Niigata City, a major pear production area. Niigata Prefecture has the largest area of Le Lecchier cultivation in Japan, and boasts an overwhelming share of about 80%. The Shirane district in Minami Ward, where Abe Farm is located, is said to be the birthplace of Le Lecchier cultivation in Japan, making it a true Le Lecchier town. It is characterized by its rich aroma, smooth texture, and graceful form. Le Leche is not fully ripe on the tree, so it needs to ripen for about 40 days after harvest.

Last winter, 150 kilos of Le Lecce arrived from Niigata, where it was slowly brewed and then distilled. The wine was aged for six months before bottling.

Le Leche, a fruit horticulturist who served the French court as a steward in the 17th century, and the predecessor of Abe Farm, who wrote the first book on pear cultivation in Japan. The name ""Monsieur Leche"" was chosen in honor of these two monsieurs.

In addition, a small amount of "MONSTER LECTIER," which has Le Leche fruit inside the bottle, has been produced. It will be available at the Open Day on November 14.

Product: Brandy
Contents: 100ml / 500ml
Ingredients: Le Leche (from Shirane area, Minami-ku, Niigata Prefecture), water (from Kamaishi, Iwate Prefecture)
Alcohol content: 41%.

Drawing: Ryota Nishimoto