A collaboration by Akita NEXT FIVE & celebrity Patisserie Pierre Herme. This Kijyoshu has a floral aroma with vivid acidity. The Rice Flour made from the rice for Kijyoshu was also used in crafting the Ispahan. The moist pound cake emits a rose aroma, with sweet and sour raspberry and gorgeous lychee flavors.
A box was specially made into “Jyubako”, wrapped in Pierre Hermé original “Furoshiki”. “Jyubako” are lacquered boxes the Japanese use for Osechi bento.