Shogyoku - Samidori Premium Ceremonial Matcha from Uji, Kyoto

Shogyoku is a single-cultivar Samidori ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. It represents the premium single-cultivar tier of the Shogyokuen range - richer, deeper, and more concentrated than Toyo Mukashi, with the umami depth and creamy sweetness to hold up in both usucha and koicha. If you take traditional matcha preparation seriously, Shogyoku is built for that.

About Shogyoku

Shogyoku is part of our Ceremonial Matcha collection and is made exclusively from premium Samidori cultivar tencha, sourced from Uji, Kyoto. The same cultivar appears in Toyo Mukashi at a lower grade - but at Shogyoku's level, the selection standard is higher, the tencha richer in amino acids, and the final cup noticeably deeper in umami and sweetness.

Samidori at this grade shows the cultivar at close to its full potential: pronounced umami that coats the palate, a creamy body built on rich green spinach notes, and a natural sweetness that extends the finish cleanly. It is a serious ceremonial matcha - not the place to start, but exactly the right place to arrive.

Taste Profile

Mouthfeel: Medium to thick, creamy Finish: Long, sweet Umami: Rich, pronounced Sweetness: Natural, sustained Flavor Notes

Shogyoku opens with a medium to thick body and a long, naturally sweet finish. Rich umami arrives immediately and sustains across the full length of the sip - deep, coating, and clean. Cream spinach dominates the vegetal character, rounded and full without sharpness. Natural sweetness carries the finish forward, extending it well beyond the bowl. The overall profile is generous, composed, and deeply satisfying - a cup that rewards slow preparation and close attention.

How to Use Shogyoku

Best suited for:

• Usucha
• Koicha
• Clear-style preparations

Shogyoku is purpose-built for traditional preparation. In usucha, it produces one of the most satisfying bowls in the Shogyokuen range - rich, smooth, and long on the palate. In koicha, its concentrated umami and natural sweetness hold up under thick preparation without bitterness. For those building a premium tea program or exploring the upper range of ceremonial matcha, Shogyoku is the right reference point before stepping to the hand-picked tier of Kakuun and Zuisho.

How Shogyoku Compares

Compared to Chiyo Mukashi (Samidori + Uji Hikari blend), Shogyoku is purer in expression - single-cultivar focus at a higher grade versus a two-cultivar blend. The umami in Shogyoku is richer and the sweetness more sustained. Compared to Kakuun (Asahi hand-picked), Shogyoku is less rare and more approachable in price while still performing at a high ceremonial level. For the absolute pinnacle of the Shogyokuen range, Zuisho (hand-picked Uji Hikari) is the final step.

Origin & Sourcing

Shogyoku is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The premium Samidori tencha originates from Uji, Kyoto, and is refined in Kyotanabe, Kyoto.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - direct sourcing, transparent cultivar data, and no intermediaries between the producer and your cup.

Trusted by Thailand's Matcha Community

Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Shogyoku is a consistent recommendation for experienced matcha drinkers and specialty café owners building a premium koicha and usucha program.

Sizes & Packaging

Shogyoku is available in multiple formats:

• 40g can for home preparation
• 100g, 250g, 500g, and 1,000g pouches for cafés and professional kitchens

Starting at THB 3,010 for the 40g can. Wholesale pricing available for verified B2B accounts.

How to Store Matcha

Store Shogyoku in the fridge or freezer, sealed in its original packaging or an airtight container. Keep away from strong-smelling foods. Return to room temperature before opening. See FAQ 4 below for full storage guidance.

Learn More

Ready to explore koicha or refine your usucha technique with premium matcha? Visit our educational library and video tutorials.

Frequently Asked Questions

How does Shogyoku differ from Toyo Mukashi?

Both are single-cultivar Samidori matchas from Shogyokuen, but Shogyoku is significantly higher in the range. The tencha is selected for greater richness and deeper umami. Toyo Mukashi is balanced and versatile. Shogyoku is richer, more concentrated, and purpose-built for usucha and koicha.

Is Shogyoku suitable for koicha?

Yes. Its rich umami, creamy spinach body, and naturally sweet finish hold up under thick preparation without turning bitter. One of the strongest koicha options in the Chaseki range at this price point.

What does 'rich umami' mean in Shogyoku's taste profile?

Umami in matcha comes from high L-theanine and amino acid content in shade-grown tencha. In Shogyoku, the umami is pronounced and sustained - it arrives immediately and stays through the finish, distinguishing it from entry-level Samidori matchas.

How does Shogyoku compare to Chiyo Mukashi?

Chiyo Mukashi blends Samidori with Uji Hikari for deep umami and a long finish. Shogyoku is a single-cultivar Samidori at a higher grade - purer in expression, richer in umami, sweeter on the finish. Chiyo Mukashi offers structural complexity from two cultivars. Shogyoku offers depth and purity from one.

What is the difference between Ceremonial, Daily, and Latte Matcha?

At Chaseki, matcha is categorized by intended use. Ceremonial is for usucha and koicha. Daily is for regular enjoyment. Latte is for milk-based preparations.

Is this matcha suitable for beginners?

Shogyoku is best appreciated by matcha drinkers with some experience. For beginners, start with Toyo Mukashi or Izumi No Shiro and work up when ready.

How should I choose the right matcha for my use?

For traditional preparation and koicha, choose premium ceremonial matcha like Shogyoku. For lattes and mixed drinks, Daily or Latte Matcha offers better value per gram.

How should I store matcha properly?

Store in the fridge or freezer in an airtight container. Fresh up to four months in the fridge, over one year frozen if sealed. Return to room temperature before opening.

Does matcha contain caffeine?

Yes. Matcha contains caffeine and L-theanine, contributing to calmer, more sustained energy compared to coffee.

Is Chaseki matcha sourced directly from Japan?

Yes. All sourced from established Japanese producers with full transparency and long-term relationships.

Is this matcha suitable for cafes and professional use?

Yes. Available in larger formats used daily by specialty cafes and kitchens across Thailand.

What is the difference between single-cultivar and blended matcha?

Single-cultivar highlights one cultivar's character. Blended matcha combines cultivars for balance or a specific flavor profile.

Related Products

• Chiyo Mukashi - Samidori + Uji Hikari blend, one step below with structural complexity
• Kakuun - hand-picked Asahi, next tier up for extreme umami and rarity
• Zuisho - hand-picked Uji Hikari, the pinnacle of the Shogyokuen range
• How to Prepare Koicha - our guide to thick matcha preparation