收藏: Bauntfulet

Our company is a 400 year old tea business. I am the fourth generation. We have been cultivating tea without using pesticides for about half a century. In 2024, we received the Fujinokuni SDGs certification from Shizuoka Prefecture. Since several years ago, we have been cultivating mainly with organic fertilizers made from food loss by adopting the "ochiba" (fallen leaves) farming method. It is an environmentally friendly natural cycle and sustainable resource energy. Our main business is Japanese tea, herb tea (sweet tea and kuromoji), black tea, and dried shiitake mushrooms (sliced). We sell to domestic trading companies, farmers' markets, and websites, and overseas to Singapore, France, Uzbekistan, and Brunei. In the future, we would like to introduce international certification, yuzu, and bergamot as part of our business.

Commitment to our products
We have been cultivating yuzu without the use of pesticides for about half a century. In 2024, we received the Fujinokuni SDGs certification from Shizuoka Prefecture. We have adopted the "ochiba" farming method for several years now, and cultivation is managed mainly with organic fertilizers made from food loss. The farm is also managed with an electric fence to prevent damage by birds and animals. The natural cycle is environmentally friendly and sustainable resource energy. We are also developing products using natural Kuromoji trees that grow wild in mountainous areas and products using sweet tea. (yuzu, lemon, ginger, ginger tea, etc.). In the future, we would like to develop products using bergamot to increase our company's product line.

Rediscover [Genmaicha] as a non-alcoholic complement to food, using organically grown [Yamada Nishiki].
Both make use of the power of the land, selecting the finest ingredients grown organically or naturally, and using only low-temperature water for extraction to bring out an unprecedented aroma and flavor.

Commitment to Products
Non-alcoholic pairings to enjoy with food

Using organically grown [Yamada Nishiki] from Hyogo Prefecture, this non-alcoholic drink has a taste that overturns the conventional image of Genmaicha, and was developed so that it can be enjoyed as a pairing with food even in situations where alcohol is not consumed.

Using the finest ingredients grown without the use of pesticides and chemical fertilizers, it is designed to be best balanced with mizudashi, which is easy to drink during meals.
As a [mizudashi only] drink, it does not cut too much into the flavor of the food by reducing the extraction of bitterness and astringency, while the aroma and flavor of the fragrant rice bridges the gap with the food, especially Japanese food.

Enjoy without getting drunk.

Rice connects the new value of Genmaicha tea pairing.
Founded in 1751. Matashiro Yasufuku Shoten, a sake brewer in Nada, offers a new value of tea pairing.