Kakuin - Samidori Autumn Harvest Culinary Matcha from Uji, Kyoto

Kakuin is a Samidori autumn-harvest culinary matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. It is the most affordable culinary matcha in the Chaseki Shogyokuen range and one of the most distinctive - nutty, creamy, gently floral, with the structured bitterness that autumn-harvest Samidori delivers. Built for lattes, bakery, and café drinks where a clean Samidori character at a competitive price makes daily use practical.

About Kakuin

Kakuin is part of our Culinary Matcha collection and is produced from Samidori cultivar tencha harvested in autumn rather than the first-flush spring season. Autumn harvest produces a thinner mouthfeel, more pronounced bitterness, and a nuttier, more rustic quality in the cup - characteristics that are drawbacks for ceremonial drinking but genuine assets for culinary applications.

Samidori's natural structure - smooth texture, clean sweetness, and gentle umami - carries through even in autumn harvest form, giving Kakuin a more refined culinary character than blended options. The result is a culinary matcha with personality: not as bold as Seifu, not as neutral as Meigetsu, but distinctively nutty and floral in a way that adds interest to a menu.

Taste Profile

Mouthfeel: Thin, clean Finish: Short to medium Bitterness: Present, structured Astringency: Slight Flavor Notes

Kakuin opens with a thin, clean mouthfeel and a short-to-medium finish. Slight astringency arrives on entry and resolves quickly into a nutty warmth. The profile is autumnal in character - nutty and creamy across the mid-palate, with a gentle floral lift that distinguishes it from blended culinary options. A clean, structured bitterness defines the finish, present but not sharp. The overall impression is honest and rustic - a Samidori that shows its autumn harvest character without apology.

How to Use Kakuin

Best suited for:

• Matcha lattes (hot and iced)
• Bakery and baked goods
• Café specialty drinks

Kakuin's nutty, floral Samidori character works particularly well in lattes where its profile adds something different from generic culinary options. In bakery, its structured bitterness complements sweet recipes cleanly without dominating. It is not suitable for usucha - for customers wanting to drink matcha straight, direct them to the Ceremonial Matcha range. For a bolder, smokier culinary option, Seifu is the step up.

How Kakuin Compares

Among Chaseki's Shogyokuen culinary matchas, Kakuin is the most affordable and most distinctive. Compared to Meigetsu (blended, neutral), Kakuin has more personality - nuttier, more floral, and with a cleaner Samidori structure. Compared to Seifu (Kanaya Midori, bold), Kakuin is lighter and more approachable. For cafés and bakeries that want a culinary matcha with a distinctive but not overwhelming character at the lowest price point in the range, Kakuin is the answer.

Origin & Sourcing

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

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range - consistent batch quality, transparent cultivar and harvest information, and direct producer relationships year after year.

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. Kakuin is a consistent entry-level culinary choice across our B2B client base for operations that prioritize value without sacrificing character.

Sizes & Packaging

Kakuin is available in professional formats:

• 100g, 250g, 500g, and 1,000g pouches

Starting at THB 370 per 100g. Wholesale pricing available for verified B2B accounts.

How to Store Matcha

Store Kakuin in the fridge or freezer, sealed in its original pouch 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

Building a matcha menu for your café or bakery? Explore our B2B resources and workshop program.

Frequently Asked Questions

What makes Kakuin an autumn-harvest matcha?

Most premium Japanese matcha is produced from the spring first flush. Autumn-harvest tencha is harvested later, resulting in a thinner mouthfeel, more pronounced bitterness, and a nuttier, more rustic character - qualities that work well in culinary applications where boldness and affordability matter.

How does Kakuin differ from Seifu and Meigetsu?

Seifu (Kanaya Midori) is bold and smoky. Meigetsu (blended) is neutral and approachable. Kakuin (Samidori, autumn harvest) sits between them - nuttier and more floral than Meigetsu, less aggressive than Seifu. The most distinctive culinary option for menus wanting a nutty, slightly floral matcha character.

Can Kakuin be used for usucha?

No. Kakuin is culinary grade - its autumn-harvest Samidori character is designed for latte and bakery applications. For usucha, start with our Ceremonial range from Ima Mukashi upwards.

What is Kakuin's best application in a café menu?

Kakuin's nutty, floral character makes it particularly interesting in lattes where it adds distinction that generic culinary matchas lack. Also works well in matcha cookies and light bakery. At THB 370 per 100g, it is the most affordable culinary matcha in the Shogyokuen range - strong value for high-volume café operations.

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?

Yes. Approachable and affordable. For beginners wanting to drink matcha straight, start with Ima Mukashi or Toyo Mukashi.

How should I choose the right matcha for my use?

For lattes and bakery, Kakuin, Seifu, or Meigetsu are the right choices. For drinking straight, choose Ceremonial.

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 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 cafes, bakeries, and professional 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

• Seifu - bolder Kanaya Midori culinary matcha for high-volume café use
• Meigetsu - neutral blended culinary matcha for approachable everyday applications
• Ima Mukashi - entry-level ceremonial for customers stepping into drinking matcha straight
• Matcha for Your Café Menu - our B2B guide