The Yamamori estate has produced matcha for imperial banquets since 1632. Each spring, 30 master harvesters — many descendants of the original Edo-era artisans — hand-pick the top three leaves and bud from our Samidori cultivar. Each leaf is then deveined by hand with feather brushes, and aged for nearly 3 years in sealed ceramic jars.
The 2023 reserve is a vibrant jade-green; the aroma is clean and fresh; the texture is creamy; the palette opens with toasted caramel, layered with natural umami sweetness, and ends in a decadent velvety finish.
Production is limited to 2,000 jars annually.
