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

This shochu is crafted by fermenting gyokuro tea leaves together with sake rice and rice koji, then carefully distilled at low temperatures. The result is a crystal-clear spirit with no added sugar — pure, refined, and distinctly Japanese.

On the rocks, the aroma reveals the fresh, elegant fragrance of green tea, interwoven with the natural fruity notes of rice shochu. The palate is soft and smooth, with green tea flavors unfolding gracefully, finishing with a clean fruitiness. The harmony of tea and shochu is superb, with no sweetness, just a refreshing and satisfying clarity.