Kagiyanobuhiro

Nerikiri shaped like azaleas and hydrangeas bring seasonal flowers to the tea table. Visitors have enjoyed the smooth bean-paste filling and restrained sweetness, and felt the sweets would pair well with the bitterness of matcha. Their seasonal designs make them worth considering both as a treat with tea at home and when choosing sweets for a tea gathering.

The range of flavours in the kohakutō is another memorable feature. Visitors have reported finding varieties flavoured with red wine, rum, Grand Marnier and coffee, with the selection apparently changing with the seasons. Kohakutō has been described as combining the softness of jelly with the slight crunch of sugar crystals. One diner found the Setouchi lemon flavour pronounced and the cherry blossom flavour gentle, suggesting that each variety offers a different experience.

Alongside seasonal nerikiri and creative dry sweets, the shop reportedly sells yokan and sweets wrapped in paper flavoured with cinnamon. Some visitors look forward to the hanabiramochi each year, giving seasonal sweets a particular appeal.