The Gyokuro Okabe is shade-grown for 20 to 30 days before harvest, a method that concentrates theanine and creates a silky texture rich in umami. Grown in Shizuoka, Japan, at 200 m altitude. Tasting profile Nose:Tropical fruit, sweet spice Palate:Peach, pear, honeydew melon Finish:A delicate bitterness — the clean edge of a peach pit Structure:Fine effervescence. Lightly sweet with a balanced acidity that carries the fruit without excess