This is the terroir exercise in the range. The same cultivar as Okumidori Kirishima, the same 20-day shading, the same first harvest — but grown in the warm plains of Kagoshima, not on the high-altitude volcanic slopes. The result is visibly different: milder, rounder, with less floral tension.

The leaves are stone-ground to a powder that dissolves easily and provides a creamy texture even without perfect whisking technique. The color remains a vibrant green, and the finish is vegetal and clean, with a discreet sweetness that appears mid-palate.

It's matcha you drink without overthinking — in the morning, at the office, in an afternoon latte. Ceremonial grade, but without the pretense of a special occasion.

Specifications:
Origin: Kagoshima
Cultivar: Okumidori
Harvest: First flush
Shading: 20 days
Grinding: Stone mill
Taste profile: Velvety · mild · slightly sweet
Caffeine: 60–70 mg / serving — strong, energizing
Preparation: 1–2 g · 60–80 °C · 1–3 min

How to drink: Daily Usucha or clean matcha latte.

Who it's for: daily consumption, when you want ceremonial quality without making an event out of it.