Koshinoyuki-yamatoya

This exquisite confection is made from kanzarashi-ko—a special glutinous rice flour from Echigo that has been washed and refined in the cold winter waters—blended with wasanbon, a fine-grained sugar from Shikoku, carefully aged to absorb the natural humidity of the region. The result is a delicately textured sweet with a smooth melt-in-the-mouth feel and an elegant, refined sweetness. Inspired by the pristine snow that gently blankets the mountains of Koshiji, this confection carries a poetic beauty in both appearance and taste. Its fine texture and subtle flavor have long been cherished by nobility, tea masters, and connoisseurs, making it a favored accompaniment to matcha during tea ceremonies.