Session mead, alcohol content up to 9%, made from a maximum of 20% bee honey, without the use of malt, carbonated with the addition of herbs, spices or fruits (with the exception of juices added before, during or after fermentation) that are part of the native flora of Central and Eastern Europe. It is characterised by a fairly high CO2 saturation during the refermentation or artificial carbonation process. Any cloudiness does not affect the assessment of the beverage.