Karaki, piperch, Okinawan black sugar
“Karaki” is a species of cinnamon that is native to the northern region of the Okinawa Prefecture and is also known as “Okinawa Nikkei“. Karaki plants are now rare, and its powdered leaves are blended with piperch, the fruit of a vine in the pepper family that is commonly eaten in the Yaeyama Islands of Okinawa, and Okinawan black sugar. The result is a refreshingly sweet aftertaste with a slight spicy kick.

 Sanpin tea, peanuts, snow salt
"Sanpincha" is a jasmine-scented tea that isusually drunk in Okinawa. By combining the richness of peanuts with this tea with a refreshing flavor, and adding "snow salt" from Miyako Island, which contains plenty of Ryukyu limestone minerals, it has a rounded and soft taste.

フルーツシークワーサー / シマショウガ / きび砂糖
沖縄では 1 月から 2 月にかけてオレンジ色に完熟した「フルーツシークワーサー」が収穫されます。このシークワーサーの果肉も果汁も皮も余すところなく使って作ったコンフィチュールと小ぶりでうま味の濃い沖縄産の「島生姜」のパウダーを合わせてほのかな酸味のやさしい味に。さらに「きび砂糖」を生地に直接まぶして焼くことでカリッとした食感も感じられます。

Fruits Shikuwasa / Okinawan Island Ginger / Cane Sugar
From January to February in Okinawa, fruits shikuwasa citrus ripens to a vivid orange and is harvested at its peak. We turn every part of the citrus—the flesh, juice, and zest—into a fragrant confiture. And then we blend it with finely milled Okinawan island ginger, small in size but rich in flavor, for a gentle taste lifted by a soft sourness. Finally, the dough istossed directly in cane sugar before baking, giving the surface a satisfying, delicate crunch.

シマグワ/ ヂゴレ / 黒糖ラム
沖縄で栽培されている桑を「島桑」と呼びます。初夏になると沖縄ではあちこちに桑の実がなっている光景が見られるそうです。栄養価が高く独特の風味を持つ桑の実にカカオの濃厚さを組み合わせることでお互いを引き立て合い、そこに「黒糖ラム」の原酒が加わることで香りの良いしっとりとした仕上がりになっています。味の引き締め役として沖縄の在来種の唐辛子 「中城ヂゴレ」で甘さの中にほんの少しの刺激も。

Shima-guwa / Digore Chili / Black Sugar Rum
Mulberries grown in Okinawa are known as shima-guwa. In early summer, Okinawa comes alive with the sight of mulberries ripening acrossthe islands. Packed with nutrients, the mulberry’s distinctive character is paired with the depth of cacao so that each enhances the other, while a base of black sugar rum lends a mellow aroma and a soft, luxuriousfinish. For a final accent, a touch of Nakagusuku Digore— a native Okinawan chili brings together the sweetness with a subtle kick of spice.