Gyokuro is often regarded as the pinnacle of Japanese tea: low in bitterness, deep in umami, and beautifully sweet. When it comes to gyokuro, tea lovers immediately think of Yame in Fukuoka, which has topped Japan’s national tea competition in the Gyokuro category for 23 consecutive years. Today, “Yame-cha” is synonymous with premium tea.

This roasted tea liqueur blends Yame tea leaves roasted to different degrees, infused in rice shochu, and lightly sweetened. The result is a tea-brown spirit with a smooth, toasty aroma. Officially recommended ways to enjoy include on the rocks or with milk.

Tasting on the rocks: the nose bursts with roasted tea, reminiscent of chocolate bread, carrying sweet, toasty notes. On the palate, roasted tea mingles with chocolate-like smoothness. A touch of sweetness softens any bitterness, while the tea’s richness lingers gracefully with a gentle alcohol warmth. Flavorful yet refined — a testament to Kitaya’s blending craftsmanship.