Nakamura Tokichi Honten Ato-Mukashi Ceremonial Matcha
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Who is Nakamura Tokichi Honten?
Nakamura Tokichi Honten is a matcha house from Uji, Kyoto, founded in 1854, known for Kyoto-grown first-flush leaves with smooth umami, gentle sweetness, minimal bitterness, and vibrant color. Its ceremonial collection includes Uji-no-Mukashi, Fuji no Shiro, and Seikan no Shiro, while other grades suit daily drinking, lattes, baking, and culinary use.
Matcha production uses kabusecha shade cultivation, with covers held for weeks before later harvesting of tencha at peak flavor. Tender buds are hand-picked, and nearby grasslands follow chagusaba tradition to support soil health.
Refined Uji matcha for rich full-bodied koicha
Nakamura Tokichi Honten Ato-Mukashi is a ceremonial-grade Uji matcha recommended for koicha, the thick style of matcha preparation. Its full-bodied profile combines rich umami, gentle sweetness, minimal bitterness, and a deep flavor with delicacy and complexity.
What makes Ato-Mukashi suited to koicha?
Matcha can be prepared as usucha, meaning thin tea, or koicha, meaning thick tea. Ato-Mukashi is recommended for koicha. This preparation brings its rich, deep character and refined complexity to the foreground.
The full-bodied profile suits calm, focused tea moments. Although koicha is its primary intended use, Ato-Mukashi can also be prepared as usucha when a thinner style is preferred.
How does Ato-Mukashi matcha taste?
Ato-Mukashi balances depth with elegance rather than relying on pronounced bitterness. Its supported flavor characteristics include:
- Rich umami with a deep overall flavor
- Gentle sweetness
- Minimal bitterness
- A full-bodied profile with delicacy and complexity
These qualities distinguish it as a koicha-focused matcha while retaining the refinement associated with thinner preparation.
How can this Uji matcha be prepared?
For its recommended use, prepare Ato-Mukashi as koicha, the thicker of the two established matcha styles. Usucha offers an alternative thin-tea preparation. Traditional preparation can use a bamboo whisk, known as a chasen.
The product contains matcha in a 30g can. The stated expiration period is three months, which should be considered when planning when to open and use it.
What should buyers know about the format?
Ato-Mukashi comes in a can and contains no listed allergens. It is a Uji matcha from Nakamura Tokichi Honten, based in Uji, Kyoto. Choose it when koicha is the intended preparation and a rich umami profile, gentle sweetness, and minimal bitterness are the main flavor priorities.
Ceremonial is a commercial matcha grade made from hand-picked young tea leaves, then stone-ground for its taste and vibrant color.
Uji is a historic city in Kyoto where matcha cultivation began over 800 years ago, and its climate and soil shape distinct flavors across varieties.
Frequently asked questions
Ato-Mukashi is recommended for koicha, the thick style of matcha preparation. Its rich, full-bodied flavor and complexity are suited to this preparation.
It has rich umami, gentle sweetness, minimal bitterness, and a deep, full-bodied flavor. Its profile also combines delicacy with complexity.
Yes, Ato-Mukashi can be prepared as usucha, or thin tea. Koicha remains its recommended preparation.
Koicha is thick tea, while usucha is thin tea. The two preparation styles bring out different aspects of matcha, and Ato-Mukashi is recommended for koicha.
Ato-Mukashi is a Uji matcha from Nakamura Tokichi Honten in Uji, Kyoto, Japan.
It comes in a 30g can. The listed expiration period is three months.
No allergens are listed for Ato-Mukashi.
Yes, traditional preparation can use a bamboo whisk, also known as a chasen.