NO. 125 白露 (HAKURO) Specialty Matcha

Winter Special. Soft as cashmere. A NAKAI Silk Blend, made as a gift for someone who can taste the fine details.

Tasting notes

Very sweet. Milk caramel, cream, and custard. Silky and smooth, the finest texture in our collection.

Mind

A gentle lift and a gentle calm at the same time, small ups and downs that keep going. This balance puts you in a good place. Where JUU gets your day moving, MATSUYOI steadies it, and NIJU-SHI resets it, HAKURO keeps you warm through it.

Body

Soft on the palate, with a warm feeling like wrapping a cashmere scarf around you.

How to serve

Best hot, as a latte with equal parts matcha and milk (50:50). A little ginger makes a good ginger matcha latte; HAKURO pairs well with many ingredients.

Pairing and setting

Cookies, tiramisu, and sweets with cocoa powder, served hot. Cold winter days, indoors and warm. Snowy New York, with friends and the people you care about.

How it is made

NAKAI Silk Blend. Okumidori-led, blended with delicate cultivars: Samidori, Goko, Ujihikari, Kirari, and Hoshun. Ground very fine for a silky texture.

Recipe

HAKURO is best served hot. Oat milk is the best match.

1. Cortado (Specialty Recipe)
The best way to taste what makes HAKURO special.

• Matcha espresso: 45 g (5 g matcha + 40 ml water)
• Oat milk: 45 g
• Ratio: 1 part matcha espresso to 1 part oat milk

1. Add 40 ml water to 5 g matcha and whisk with a chasen (bamboo whisk) to make matcha espresso.
2. Warm the oat milk.
3. Pour in the same amount of oat milk as matcha espresso.

2. Oat Milk Latte
A stronger mix than the NAKAI standard latte (45:100), for more matcha flavor.

• Matcha espresso: 45 g (5 g matcha + 40 ml water)
• Oat milk: 80 g

1. Add 40 ml water to 5 g matcha and whisk with a chasen (bamboo whisk) to make matcha espresso.
2. Warm the oat milk.
3. Pour the oat milk into the matcha espresso.

Details