Wholesale Partner Program—THE MATCHA the world doesn’t know yet.
“Ceremonial grade” appears on every premium matcha sold outside Japan. Yet in Japan, where tea ceremony has been practiced for 500 years, this classification does not exist. It is a marketing term — not a standard, not a certification.
We have never seen a matcha labeled “ceremonial grade” overseas that would pass in an actual ceremony. Not one.
NAKAI practices ceremony. Every lot is evaluated by our founder, tea practitioner Akira Nagasawa, in a real ceremony setting. When we say ceremonial — we mean it.
This is what Sustainable success starts with Japan’s right source means.
Every NAKAI lot is evaluated in a real tea ceremony. What doesn’t pass, doesn’t ship.
※ All NAKAI matcha is MQI-scored (10 factors), 88–96/100 — ‘Specialty’ is a standard.
From farm to cup — every variable controlled.
Direct one-to-one partnerships with growers. No brokers, no middlemen.
Each origin's unique terroir elevated through artisan curation.
USDA Organic + JAS Organic — dual certification is your proof of purity.
Every lot evaluated by a practicing tea ceremony artist.
Reproducibility and consistency — whoever is behind the bar delivers the same depth.
※ All NAKAI matcha is MQI-scored (10 factors), 88–96/100 — ‘Specialty’ is a standard.
Real partnerships, real results.
“Matcha became the centerpiece of our menu. Customer reactions completely changed.”
“A matcha you can talk about by origin and cultivar — just like coffee.”
“The first brand I recommend to fellow cafe owners searching for real matcha.”
長澤 輝 · Co-Founder & CQO
Every NAKAI product is personally evaluated by Akira Nagasawa — a practicing tea ceremony artist who uses every grade in actual ceremonies.
From soil and fertilizer to shade-structure and stone-milling speed — he questions every variable. 1°C, 1 minute, 1μm.
Nagasawa Akira — Tea Practitioner & NAKAI Co-Founder
Hover to explore each terroir
Cultivar, origin, and purpose.
| No. | Grade | Origin | Flavor Profile | Notes | Use | Cert. |
|---|---|---|---|---|---|---|
| 101 | Specialty | Kirishima · Asahi / Saemidori | Floral, dense sweetness that blooms elegantly and lingers long | nori-like / white chocolate / berry / green grape | Koicha · Espresso · Usucha | ● Organic |
| 102 | Specialty | Kagoshima / Uji · Okumidori / Saemidori | Rich umami and milky sweetness — elegance and depth harmonize | nori-like / cocoa / leaf / green grape | Koicha · Espresso · Latte | ● Organic |
| 103 | Specialty | Kagoshima / Uji · Okumidori / Saemidori | Rich umami with earthy minerals — powerful body, versatile | nori-like / dark chocolate / vegetable / earthy | Latte · Baking · All-purpose | ● Organic |
| 201 | Ceremonial Reserve | Uji · Uji Special Blend | A singular path of umami — leading into the forest of tea | nori-like / dashi / buttery / nutty / oil-rich | Koicha · Espresso · Usucha | ○ Conv. |
| 111 | Reserve | Kagoshima · Saemidori Blend | Fruity aroma transitioning to sweetness and layered herbal depth | nori-like / milk / floral / nature | Latte · Americano · Usucha | ● Organic |
| 211 | Reserve | Yame · Yabukita / Koukou / Sakimidori | Rich matcha aroma — refreshing astringency with lingering sweetness | nori-like / nuts / floral | Latte · Americano | ○ Conv. |
| 212 | Ceremonial | Yame · 5-Cultivar Blend | Sweet umami with structural bitterness that enhances milk sweetness | nori-like / nuts / steam vegetable / floral | Latte · Americano | ○ Conv. |
| 301 | Hojicha | Shizuoka · Yabukita | Fragrant roasted notes, gentle sweetness — perfect affinity with milk | nori-like / chocolate / mineral | Latte · Americano | ● Organic |
| 302 | Ceremonial Hojicha | Yame · Yabukita / Gokou / Sakimidori | 睦 -Mutsumi- — ceremonial grade hojicha with deep, layered character | nori-like / chocolate / mineral | Koicha · Straight · Latte | ○ Conv. |
Not powder — a system for reproducible excellence.
NAKAI doesn't just supply matcha. We deliver a system that guarantees Monday morning's cup matches the one that moved a customer on Friday afternoon.
Not chance. Design.
Before catechin over-extraction, anchor the umami source to define sweetness and depth.
Temperature and volume calibrated to purpose. Whoever pours, the same depth.
More than matcha — a complete program for your success.
Premium hojicha included. Continuous, reliable supply from Japan’s finest farms with full traceability.
Science-based recipes designed for your menu concept. Lattes, espresso-style, koicha, cocktails, pastry — optimized for your brand.
3-tier barista training program. From basics to advanced extraction science. Your team serves with confidence.
Menu engineering tailored to your brand identity. We design drinks your customers can’t find anywhere else.
Private label and white label manufacturing. Your brand, our matcha. Full customization from blend to packaging.
Collaboration events and on-site tea ceremonies for your guests. Authentic experiences that elevate your venue.
From sample to signature menu — we handle the complexity.
We send samples. Prepare a cup with your own hands. Let your palate decide.
Share your cafe's identity and matcha ambitions. That's where we begin.
Recipe development & operations design — blending NAKAI's knowledge with your brand.
We refine the menu until your cafe becomes 'the matcha destination.'
The NAKAI effect.
| Before | After NAKAI | |
|---|---|---|
| Matcha buried in a corner of the menu | Matcha becomes the face of your cafe | |
| Taste changes depending on who's making it | Same depth, every barista, every shift | |
| Customers order once, switch back to coffee | Customers return for 'that matcha' | |
| Nothing to say about the cup | Origin, cultivar, technique — a cup with a story | |
| Same matcha latte as the shop next door | A category of one — beyond comparison |
