'HANAAHU TEA' Led by Hidetoshi Nakata Exhibits 'Next-Generation Tea Pairing' Experience Booth - Pre-orders for New Bottling Tea Brand 'SIGUSA' for Restaurants Begin -
JAPAN CRAFT SAKE COMPANY will exhibit a special booth for the tea pairing brand 'HANAAHU TEA' at 'CRAFT SAKE WEEK 2026'. Pre-orders for the new bottling tea 'SIGUSA' will also commence.
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JAPAN CRAFT SAKE COMPANY (Minato-ku, Tokyo) will exhibit a special booth for the next-generation tea pairing brand 'HANAAHU TEA', which brings out the best in cuisine, at 'CRAFT SAKE WEEK 2026 with OMAKASE byGMO at ROPPONGI HILLS', one of Japan's largest sake events to be held in 2026.
At the venue, in addition to experiencing the 'Harmony of the Seasons' tea leaf series already adopted by top restaurants nationwide, we will accept pre-orders for restaurants for the bottling tea brand 'SIGUSA'. The concept for SIGUSA was announced at the same event last year and has garnered high attention from the food and beverage industry.
Furthermore, to coincide with this event, sales will begin for the brand's first consumer product, the 'Tea Leaf Series Wooden Box Set'. We propose 'a new value of Japanese tea' for both professionals and general enthusiasts.
### 'Making Japanese Tea the New Protagonist of the Dining Experience' —— HANAAHU TEA's Challenge
'Protect tea farmers, protect Japanese culture, protect nature.'
HANAAHU TEA began with this desire and was born from the gathering of professionals from various fields, including Chief Brand Officer (CBO) Hidetoshi Nakata.
- Shinya Yamaguchi (10th Dan Tea Master): Selection of tea leaves by the highest-ranking connoisseur, of which there are only 27 in Japan.
- Motohiro Okoshi (Sommelier): Constructing the taste structure based on wine expertise.
- Shinya Sakurai (Tea Master): Proposing new ways to enjoy tea in the modern era.
- Manabu Mizuno (Creative Director): Designing 'beauty' derived from over 1,200 proposals.
Revising the traditional overemphasis on 'umami' in Japanese tea, we pursued harmony (pairing) with food. By precisely controlling tea leaf varieties, picking times, fermentation, and roasting, the flavor is designed with a balance of 'acidity, bitterness, and astringency' akin to wine, presenting a new option for modern dining tables, not only for Japanese food but also for French and Italian cuisine.
### [Venue Experience] 4 Types of Cold-Brew Tea Accompanying Meals and Coloring the Seasons
The core of the brand, the 'Harmony of the Seasons' tea leaf series, systematizes the 'four flavor structures (acidity, bitterness, astringency, umami)' that serve as the standard for pairing, based on the concept of changing seasons.
In addition, while expressing color and aroma by season, the four types are designed to be selected according to the cuisine genre and ingredient characteristics, enabling a consistent pairing experience throughout the year. At the venue, you can experience these four types cold-brewed to perfection.
- KUSAWAKABA (Spring): Refreshing young leaves and a floral quality like lemongrass.
- AOMOMIJI (Summer): Flavor of Japanese citrus and a delicate, elegant scent like lily of the valley.
- AKIZAKURA (Autumn): A sweet and clear aroma like autumn fallen leaves or hinoki cypress.
- FUYUTSUBAKI (Winter): Nuances of pine and spices reminiscent of a winter forest.
At the venue, in addition to experiencing the 'Harmony of the Seasons' tea leaf series already adopted by top restaurants nationwide, we will accept pre-orders for restaurants for the bottling tea brand 'SIGUSA'. The concept for SIGUSA was announced at the same event last year and has garnered high attention from the food and beverage industry.
Furthermore, to coincide with this event, sales will begin for the brand's first consumer product, the 'Tea Leaf Series Wooden Box Set'. We propose 'a new value of Japanese tea' for both professionals and general enthusiasts.
### 'Making Japanese Tea the New Protagonist of the Dining Experience' —— HANAAHU TEA's Challenge
'Protect tea farmers, protect Japanese culture, protect nature.'
HANAAHU TEA began with this desire and was born from the gathering of professionals from various fields, including Chief Brand Officer (CBO) Hidetoshi Nakata.
- Shinya Yamaguchi (10th Dan Tea Master): Selection of tea leaves by the highest-ranking connoisseur, of which there are only 27 in Japan.
- Motohiro Okoshi (Sommelier): Constructing the taste structure based on wine expertise.
- Shinya Sakurai (Tea Master): Proposing new ways to enjoy tea in the modern era.
- Manabu Mizuno (Creative Director): Designing 'beauty' derived from over 1,200 proposals.
Revising the traditional overemphasis on 'umami' in Japanese tea, we pursued harmony (pairing) with food. By precisely controlling tea leaf varieties, picking times, fermentation, and roasting, the flavor is designed with a balance of 'acidity, bitterness, and astringency' akin to wine, presenting a new option for modern dining tables, not only for Japanese food but also for French and Italian cuisine.
### [Venue Experience] 4 Types of Cold-Brew Tea Accompanying Meals and Coloring the Seasons
The core of the brand, the 'Harmony of the Seasons' tea leaf series, systematizes the 'four flavor structures (acidity, bitterness, astringency, umami)' that serve as the standard for pairing, based on the concept of changing seasons.
In addition, while expressing color and aroma by season, the four types are designed to be selected according to the cuisine genre and ingredient characteristics, enabling a consistent pairing experience throughout the year. At the venue, you can experience these four types cold-brewed to perfection.
- KUSAWAKABA (Spring): Refreshing young leaves and a floral quality like lemongrass.
- AOMOMIJI (Summer): Flavor of Japanese citrus and a delicate, elegant scent like lily of the valley.
- AKIZAKURA (Autumn): A sweet and clear aroma like autumn fallen leaves or hinoki cypress.
- FUYUTSUBAKI (Winter): Nuances of pine and spices reminiscent of a winter forest.