Summer-Only Kakigori with “Mizuho Dainagon” Syrup

We are well into the second half of August.
The hot days are still with us.

Our summer-only kakigori, built on the idea of “something that goes with hot tea”, has a new flavour this season: “Mizuho Dainagon”.

The Tanba region is famous as a producer of the very finest azuki and black beans. Mizuho Dainagon is a native azuki grown only in the former Mizuho district within it.

The scent of azuki brings out the flavour of tea all the more, which makes this our recommendation when you want a pot of hot tea even in summer. A simple shaved ice with shiratama, tsubuan and kanoko beans, finished with “SHUKA syrup”, made from nothing but sugar and seeds.

Kakigori is served as a set with hot tea. Alongside hojicha and genmaicha you can now also choose sencha “Houka”, released this summer.

It is a summer menu, but we will go on serving it for a while beyond September. We hope you will try it.

-----------------

“SHUKA” is a shop born from the idea of enjoying seeds. It is the new brand of Torokuya, a fourth-generation amanatto maker in Mibu, Kyoto, the birthplace of the Shinsengumi.
“SHUKA” is made by steeping in syrup for three days and three nights. The syrup left behind carries the flavour of Mizuho Dainagon right through it, and we have given it a second life as the syrup for our kakigori.