Rare ceremonial matcha by Tsujirihei Honten, available outside Japan for the first time. Named after the ninefold gates of Kyoto's Imperial Palace. Ujihikari, Samidori, and Okumidori: creamy, earthy, and layered, with a tranquil depth that reveals itself slowly.
Tsujirihei Honten · Est. 1860 · Three-Cultivar Ceremonial · Earthy & Tranquil · Maison Koko Exclusive · First Release Outside Japan
Description
九重昔 — Kokonoe Mukashi. In Japanese, kokonoe means ninefold, a reference to the layered gates of the Imperial Palace in Kyoto, each one deeper and more refined than the last. Mukashi (昔) is a traditional designation in tea naming, marking this as made the old way, by methods passed down through generations. Together, the name speaks of depth discovered through layers, made exactly as it always has been.
Kokonoe no Mukashi is a ceremonial matcha of quiet, considered depth. Crafted from Ujihikari, Samidori, and Okumidori, three cultivars of distinct character, brought together by Tsujirihei Honten with 160 years of blending mastery, it harmonises subtlety and depth in a way that takes time to fully appreciate. The mouthfeel is creamy and smooth as silk. The umami builds in layers, earthy and warm, settling into a tranquil richness that stays long after the last sip.
It is one of the most considered matchas in the collection. Like a Zen garden, its beauty lies not in spectacle but in the harmony of its composition. The more time you give it, the more it gives back.
Producer Tsujirihei Honten Est. 1860, Uji, Kyoto
Cultivars Ujihikari, Samidori & Okumidori Three-cultivar ceremonial blend
Availability Rare & limited First release outside Japan
The elegant Tsujirihei Honten tin is part of what makes this matcha a gift in itself, a piece of Uji craftsmanship to keep long after the last spoonful.
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Origin: Uji, Kyoto, Japan
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Cultivars: Ujihikari, Samidori & Okumidori
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Shading: Honzu (本簀) — traditional reed and straw canopy
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Net weight: 20g — presented in an elegant Tsujirihei Honten tin
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Style: Earthy, creamy, layered and tranquil
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Finish: Warm, deep, and quietly lingering
*Tasting notes and colour descriptions reflect general sensory perception and data provided by our supplier, and may vary by individual preference, preparation method, and seasonal batch. We do our best to describe each product as accurately as possible.
Why This Matcha?
Kokonoe no Mukashi takes its name from the ninefold gates of the Imperial Palace in Kyoto, each gate a threshold into something deeper and more refined. The matcha lives up to its name: layered, considered, and progressively more rewarding the more attention you bring to it.
THE THREE CULTIVARS AND WHAT THEY BRING
Ujihikari for floral refinement and Uji identity
Developed in Uji itself, Ujihikari contributes the refined floral character and structural elegance that lifts this blend, the quality that could only come from Uji's centuries-old terroir.
Samidori for creaminess and natural sweetness
Samidori brings the creamy texture and natural sweetness that gives this blend its luxurious mouthfeel, keeping the earthiness of Okumidori grounded but never heavy.
Okumidori for earthy depth and full-bodied umami
One of Japan's most prestigious cultivars, Okumidori provides the deep, savoury umami and tranquil depth that anchors the blend and gives it its meditative quality.
Tsujirihei Honten
Tsujirihei Honten was founded in 1860 in Uji, Kyoto, the region that has defined Japanese matcha for over six centuries. For more than 160 years, the house has dedicated itself exclusively to authentic Uji tea, sold only at their own boutiques in Japan until now.
Their tea gardens use honzu (本簀) shading, the oldest, most labour-intensive method in Japanese cultivation, used by fewer than ten farms today, and their tencha is stone-milled in a century-old factory to preserve colour, aroma, and flavour. This exclusive release through Maison Koko marks the first time their range has reached an international audience, in strictly limited quantities.
Ingredients
Ceremonial-grade green tea fine powder (Ujihikari, Samidori & Okumidori cultivars, Uji, Kyoto)
Character
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Thickness: Creamy and smooth as silk, full-bodied and coating
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Sweetness: Subtle and understated, balanced by earthy warmth
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Umami: Layered and slow-building, earthy, deep, and long-lasting
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Vegetal notes: Earthy and grounding, tranquil, composed, meditative
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Finish: Warm, deep, and quietly lingering
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Astringency: Low and well-integrated, smooth throughout
Origin
Uji, Kyoto, Japan
