Yoichi Ogata's Aged Wildflower Honey

Ogata says she was an indoor type during her junior high school years. During her university years, she aspired to be an abstract painter while attending dental school. Surprisingly, she originally disliked honey and preferred maple syrup. Currently, she is the CEO of "RabbitRadiance," and also produces soap under the "Khmer Rabbit" brand in Phnom Penh, Cambodia.

The Cambodian jungle is a vibrant place where animals, insects, and plants that you would never encounter in Japan thrive. As Cambodia develops and its forests shrink, honey hunter Yoichi Ogata spends about four months of the year in remote forests in search of wild honey. Ogata moved to Cambodia in 2011. Initially, he worked as a painter while helping with farming projects planned by his relatives, but he was so impressed by the tribal honey he encountered during a visit to the Cambodian forests that he decided to start his career as a honey hunter.

"What I felt from that honey was an overwhelming power. The mangoes and bananas harvested from the same forest are also wonderful, but wild honey, made from the nectar and sap of a wide variety of flowers, is on a completely different level." After that, Ogata continued to visit the tribal village, and it took him a year and a half before he was allowed into the forest.

Apparently, bees dislike areas inhabited by humans and live in areas about three days' walk from the forest entrance. The story of searching for beehives with the tribe that manages the forest is quite wild. "There's nothing more annoying than getting an upset stomach along the way, so during that time, I only eat bee larvae and ants. Insects and ants don't upset your stomach."


Ogata's honey hunts are guided by the principle of not destroying the natural environment of the forest he loves and the lives of the bees. While some methods involve using insecticides to wipe out the bees in the area and overharvesting them, he says, "We only take one-third of the beehives. If we leave some behind, the bees will swarm nearby, and we can harvest honey there again the following year. It's about coexisting and prospering with the bees."

So, what does Ogata-san's honey, "April Vintage Honey," actually taste like? From its color, which resembles teriyaki sauce, it has an unusual appearance. The editorial staff of this magazine who sampled it were all wide-eyed with surprise at its unexpected impact. If we were to try to put it into words, it has an apricot-like flavor and acidity that you wouldn't expect from honey, enveloping the sweetness. It's a mysteriously delicious taste that can be enjoyed as a dessert in itself.


"Sometimes the tribes and Cambodian staff eat it with only rough preparation, even if there are larvae mixed in, but I trust my own taste buds and drip and skim it many times before shipping. I feel that this honey is exceptionally delicious and powerful, so I don't spare any effort. This time, I really want people in Japan to experience the charm of this honey. If the tribes are happy, I am having fun, and on top of that, people get to know this honey, I think we can protect our forest."

Join Ms. Ogata in exploring the new frontiers of honey in the Cambodian forests!

This is wild multifloral honey from Oriental honeybees. We use honey harvested in April, which is considered to have the best flavor. After harvesting, the honey is drip-filtered and then carefully processed over three months to remove moisture. This time, we are offering vintage honey that has been aged for six years since 2012. Its complex flavor, highly praised by Kentaro Maruyama of Maruyama Coffee, sets it apart from ordinary honey.

Khmer Honey April Vintage Honey *Isetan Shinjuku Store Exclusive* Pre-sale (Honey harvested and originating from the Kingdom of Cambodia / 130g) 9,504 yen ■ Plat d'Épicerie