Kakuun - Asahi Hand-Picked Ceremonial Matcha from Uji, Kyoto

Kakuun is a hand-picked Asahi ceremonial matcha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. It represents the upper tier of the Shogyokuen range - rare cultivar, rare harvest method, and a cup that delivers exceptional umami, a long coating mouthfeel, and the buttery, avocado-creamy depth that Asahi is known for. This is matcha for those who have worked through the range and want something genuinely different at the top of it.

About Kakuun

Kakuun is part of our Ceremonial Matcha collection and uses two rare distinctions that set it apart from everything below it in the range: the Asahi cultivar, and hand-picking.

Asahi is one of Japan's oldest and most revered matcha cultivars, long associated with Kyoto's traditional tea schools. It is prized for its exceptionally buttery character, deep umami, rich green color, and thick, coating mouthfeel - qualities that make it one of the finest cultivars for koicha preparation. Hand-picking selects only the finest, most tender young leaves individually, producing significantly higher amino acid content, more vibrant color, and a depth that machine-harvested matcha cannot replicate.

The combination produces a matcha that is in a different category from anything scissor-cut in the Shogyokuen range.

Taste Profile

Mouthfeel: Long, thick, coating Finish: Long, clean Umami: Exceptional Body: Buttery, rich Flavor Notes

Kakuun opens with a long, thick mouthfeel that coats the palate immediately. Butter and cooked pea lead the entry - rich, deep, and immediate - accompanied by the creamy density of ripe avocado. Nutty notes of macadamia drift across the mid-palate, smooth and well-integrated. Spinach richness carries through the body, giving the matcha a substantial, satisfying weight. The finish is long, clean, and deeply umami-forward, settling slowly without bitterness. A cup that rewards time and attention.

How to Use Kakuun

Best suited for:

• Koicha
• Usucha
• Clear-style preparations

Kakuun is the strongest koicha matcha in the mid-to-upper Shogyokuen range. Its hand-picked Asahi tencha provides the concentration, body, and clean depth that thick preparation demands. In usucha, it produces an exceptional bowl - long, coating, and deeply satisfying. The only step above it in the Shogyokuen range is Zuisho, which uses hand-picked Uji Hikari. For cafés building a top-tier ceremonial menu, Kakuun is the right reference point.

How Kakuun Compares

Compared to Shogyoku (premium Samidori, scissor-cut), Kakuun steps up in cultivar rarity, harvest method, and mouthfeel depth. The Asahi cultivar and hand-picking produce a noticeably thicker, more coating cup with greater umami intensity. Compared to Zuisho (hand-picked Uji Hikari), Kakuun is buttery where Zuisho is rich and sweet. Both are at the pinnacle of the Shogyokuen range, simply expressing different cultivar characters.

Origin & Sourcing

Kakuun is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The hand-picked Asahi tencha originates from Uji, Kyoto - the historical heart of Japanese matcha - and is refined in Kyotanabe, Kyoto.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full matcha range. Kakuun is one of the rarest products in our portfolio - hand-picked Asahi tencha from a producer of this caliber is not widely available outside Japan's premium market.

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. Kakuun is reserved for experienced matcha drinkers and specialty tea programs where rarity and depth matter as much as consistency.

Sizes & Packaging

Kakuun is available in multiple formats:

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

Starting at THB 4,010 for the 40g can. Wholesale pricing available for verified B2B accounts.

How to Store Matcha

Store Kakuun in the fridge or freezer, sealed in its original packaging or an airtight container. At this level, proper storage is non-negotiable - hand-picked Asahi is too rare to lose to poor conditions. 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 hand-picked matcha or the Asahi cultivar in depth? Visit our educational library and video tutorials.

Frequently Asked Questions

What does hand-picked mean for Kakuun?

Most tencha is harvested by machine - efficient but indiscriminate. Hand-picking selects only the finest, most tender young leaves individually, producing significantly higher amino acid content, more vibrant color, and greater depth. In Kakuun, hand-picking the Asahi cultivar produces a long, coating mouthfeel and exceptional umami that machine-harvested matcha at this price point cannot match.

What is the Asahi cultivar?

Asahi is one of Japan's oldest and most revered matcha cultivars, long associated with Kyoto's traditional tea schools. Known for its exceptionally buttery character, deep umami, rich green color, and thick coating mouthfeel - making it one of the finest cultivars for koicha. Rare outside Japan's highest-end matcha production.

How does Kakuun compare to Shogyoku?

Shogyoku is premium single-cultivar Samidori - rich, sweet, excellent for usucha and koicha. Kakuun steps up with hand-picked harvest and the Asahi cultivar, delivering a noticeably thicker, more coating cup with greater umami intensity. The price reflects both the cultivar's rarity and the labor of hand-picking.

Is Kakuun worth the price?

For experienced matcha drinkers who prepare traditional usucha or koicha, yes. The combination of hand-picked Asahi tencha, exceptional umami, and a long avocado-creamy mouthfeel is difficult to replicate at a lower price. For latte and mixed drink use, Shogyoku or Chiyo Mukashi serve better at lower cost per gram.

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?

Kakuun is best appreciated by experienced matcha drinkers. For beginners, start with Toyo Mukashi and work up through the range before investing in Kakuun.

How should I choose the right matcha for my use?

For traditional preparation and koicha at the highest level, Kakuun is the choice. 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 for specialty tea programs and high-end café menus.

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

• Shogyoku - premium Samidori one step below, exceptional value at its price point
• Zuisho - hand-picked Uji Hikari, the pinnacle of the Shogyokuen range
• Chiyo Mukashi - Samidori + Uji Hikari blend for a more accessible premium option
• How to Prepare Koicha - our guide to thick matcha preparation