Marukyu Koyamaen Ayame - Japanese Culinary Matcha microneedling Shoin-no-Mukashi sits at the higher

Shoin-no-Mukashi sits at the higher end of Ippodo’s matcha scale

For lattes: whisk 2–3g with a small amount of hot water to form a paste

Its smooth

Shampoo: Black Cumin Seed Oil

Marukyu Koyamaen Ayame - Japanese Culinary Matcha microneedling Shoin-no-Mukashi sits at the higherAyame is Marukyu Koyamaen's most accessible culinary grade matcha from Uji, Kyoto, priced for everyday use and high volume applications. With a bolder, more robust character than the Wakatake or Rindo grades, it holds its own against strong flavours like chocolate, sugar, or heavy dairy. A practical choice for bakers and cafes who want genuine Japanese culinary matcha without paying ceremonial prices. Works particularly well in cold desserts, baked