Gokou from Kyoto

Produced exclusively from the Gokou cultivar, this matcha is defined by its distinctly marine-driven profile and commanding structure. On the nose and palate, it opens with a clean sea-mist freshness, followed by nori-like umami and a full-bodied weight with mineral depth reminiscent of warm stone.

This Gokou is grown by the Koyama family in Ujitawara, Kyoto, a historic heartland of Uji tea production. Gokou is an Uji-born cultivar prized for its refined, seaweed-like fragrance and depth of umami. It is a cultivar, traditionally reserved for gyokuro and high-grade matcha. Learn more about the producer, Koyama-san, and the cultivar here.

This expression of Gokou fully reflects both the cultivar’s inherent character and the Koyama family’s commitment to "quality-over-quantity" production. We are grateful for this collaboration and honored to share a matcha that so clearly speaks to origin, cultivar, and craftsmanship.