In the high-class bread "Sakimoto", "Uji Matcha and Kuromame's ultimate" Japanese "bread", which uses Japanese ingredients luxuriously, is now available. It will be available from October 17th to November 29th only for the crowdfunding site "Makuake".

The dough is a combination of the finest North American wheat, Hokkaido butter, Hokkaido milk and Kyoto Uji matcha, and plenty of black beans from Hyogo Tamba Sasayama.


No water is used, and only Hokkaido milk is used as the water. In addition, homemade Uji matcha cream is mixed with the dough and baked, so that you can enjoy not only a moist texture but also a crispy texture like a cookie. Black soybeans were ordered from the black soybean wholesaler "Otagaki Shoten", which was founded in 1734, and matcha was ordered from the Uji tea wholesaler "Kitakawa Hanbei Shoten", which was founded more than 150 years ago.

In addition, the rare pure Japanese high-grade sugar "Wasanbon", which is produced only in some areas of Kagawa and Tokushima prefectures to give a slight sweetness, and to give a soft salty taste (enmi). Awaji Island's algae salt is put in each dough. As a result, the astringent and rich aroma of matcha and the sweet and fruity black beans are in harmony with the smooth and delicate taste of bread.

A set with other menus is available. Combined with "Azuki Coral" from Umoto's jam "Jewel Jam" series, "Gokusei" Milk Butter "Bread" on the signboard menu, and Furoshiki from Kyoto's Furoshiki maker "Musumi", 3,000-4,000 yen on the crowdfunding site You can apply by choosing one of several types of courses.