Sake + Shochu Talk

Premium first crop leaves harvested in May are the most tender and prized leaves, from a farm located in Uji, Kyoto. This is best used for ceremonial hand-whisked matcha that is prepared with hot water, for a more balanced matcha.

Flavor profile: velvety, sweet, umami-rich.

Blog Reads:
How to Make Matcha


  • Capacity: 40g (20-30 servings)
  • Material: Metal tin
  • Made in Kyoto, Japan