Matcha Sae

Sakamoto “Sae” Matcha — Shibushi, Kagoshima • soft, sweet, latte-friendly

Stone-ground matcha from Master Sae Sakamoto's organic, shade-grown teas, showcasing the silky sweetness of the Saemidori tea plant variety. The palate is creamy with sea-green umami, subdued tartness and a subtle "creaminess" — a distinctly latte-friendly profile.

Origin & processing

• Region: Shibushi, Kagoshima (Kyūshū) — Sakamoto Tea Garden, organic cultivation.
• Raw material: Saemidori (some items are a blend of Saemidori + Okumidori ).
• Shading: long, in several stages — high amino acid content, dense umami.
• Grinding: traditional granite stone mill ( tencha → matcha ).

Flavor profile

• Aroma: sweet “wagashi”-like notes, fresh green, white almonds.
• Taste: soft, creamy and sweet; delicate umami, minimal bitterness.
• Finish: clean, cool, long sweet echo.

Recommended preparation

Usucha (ordinary cup)

• 2 g matcha (≈1 heaped teaspoon) + 60–70 ml, 75–80 °C water
• Sieve it, then foam it with a chasen using “M” or “W” movements for 15–20 seconds.

Koicha (thick, “dessert-texture”)

• 4 g matcha + 30–35 ml, 60–65 °C water
• Instead of foaming, knead slowly until smooth; intensely umami, thick.

Matcha latte (Sae's strength)

• 2–2.5 g matcha + 40 ml 80 °C water — blended until smooth
• + 180–200 ml warmed milk/oat drink
• It's round even without sweetener; the sweetness of the Sae comes through nicely.

Pairing & occasion

• For matcha cakes, fruity desserts; for a morning latte.
• If you're looking for a creamy, sweet, easy-to-love matcha.

Note: The “Sae” designation refers to Master Sakamoto’s Saemidori-centric profile; some customer and dealer descriptions highlight 100% Saemidori, while others also indicate Okumidori contributions. Lot-specific information is on product packaging.

How does it fit into the Sakamoto matchas?

Positioning: Several European retailers are listing Zen matcha as the top of the range (“imperial”), while Kiwami is positioned as a high-end, ceremonial item. Sae is also excellent as a latte-friendly option with the sweetness of Saemidori.

Sae – sweet, creamy, latte-friendly (everyday).
Kiwami – balanced, ceremonial (usucha/koicha).
Zen – top category, single-cultivar Seimei, deep umami, for special occasions.