It is still little known in Japan, and it is a tropical honey of the harinashi bee (from Malaysia). It is a sweet and sour honey with propolis naturally dissolved. It is honey collected from the plantation of Acacia mangium, a tree of the legume family. Both sweetness and sourness are firmly felt, and it has a sweet and sour taste like a lactic acid bacteria drink. Over time, a slightly herbaceous flavor emerges. In fact, this nectar is not the nectar of flowers, but the nectar collected by bees from the "extrafloral nectar gland" at the base of the acacia leaves. It is said to be honeydew nectar. By non-heating concentration, it has a slightly trolly texture without compromising the original ingredients of honey. Compared to other pot honeys, it flows less easily, so it can be used for bread. (Since it is natural, there are some differences in flavor depending on the production lot) * The second photo is for comparison with other sizes. Nectar source: Acacia mangium (legumes), etc. Type of bee: Heterotrigona itama