Shikibu no Mukashi by Yamamasa Koyamaen

Shikibu no Mukashi by Yamamasa Koyamaen is an Uji matcha with strong umami, a full bodied taste and a smooth finish. A higher grade usucha that can also be enjoyed as koicha at home.

Compared with Ogurayama, Shikibu no Mukashi has more depth and a stronger umami character, with less emphasis on brightness or bitterness. It has a creamy texture and light toasted notes of sesame or roasted nuts. 

How Does It Taste?

Rich, Smooth and Umami Forward

Flavour Profile:
Shikibu no Mukashi has a strong umami with light natural sweetness and very little astringency. Its fuller taste sets it apart from Yamamasa Koyamaen’s everyday usucha options with subtle toasted or nutty notes. 

Aroma:
Full and noticeable with fresh matcha and light roasted notes. 

Finish:
Smooth and creamy with umami and a little sweetness remaining after each sip.

What to Enjoy It With

Japanese Sweets:
Pairs well with wagashi, mochi and lightly sweet red bean desserts.

Western Sweets:
Try it with vanilla, toasted sesame, white chocolate or simple butter cakes.

At a Glance

• Grade: Ceremonial Grade
• Origin: Uji, Kyoto, Japan
• Producer: Yamamasa Koyamaen
• Preparation: Traditional usucha and koicha
• Taste: Rich umami, gentle sweetness, low bitterness and light toasted notes
• Ideal for: Those who prefer a fuller, umami forward matcha for traditional drinking 

Brewing Tip

Yamamasa Koyamaen recommends 1.5g of matcha with around 70ml of water at approximately 80°C for usucha. Use 3-4g of matcha with 40ml of water for koicha or lattes