Blended: tea water extracted from local Kitsuki tea leaves using 200 m-deep spring water, and umeshu made with local Nanko plums. The rich tea aroma and bitterness balance the umeshu’s fragrance and sweetness. Recommended chilled straight, on the rocks, or nurukan (~40 °C).
Staff Recommended Pairings
Curry; Duck; Cheesecake; Scones; Compote; Taiwanese castella; Apple pie
Staff Recommended Vessels
Rock Glass = Chilled straight or on the rocksGuinomi = Warm (40–45 °C)