Shunkado Co., Ltd. (Hamamatsu City, President: Takahiro Yamazaki), known for confections such as Unagi Pie, announces that its wagashi brand "Gokokuya" has developed "Koguma x Gokokuya Yamamusubi (Black Tamari & Yuzu Kosho)" in collaboration with the restaurant "Koguma" located on Namiki Street in Ginza. Sales began on Saturday, January 10, 2026. This special Yamamusubi combines the wood-harvested yuzu kosho from Tokushima Prefecture's Kito Yuzu and sea salt from Awaji Island, offering a flavor profile rich in umami that could only be realized through collaboration with Koguma, a restaurant that brings out the best in seasonal ingredients from across Japan.
The Meeting of Koguma and Shunkado
The restaurant "Koguma" on Namiki Street in Ginza has captivated many gourmands with its technique of carefully drawing out seasonal blessings and its sincere approach to ingredients. "Ginza Koguma Kome Kashi" (rice confections) by Koguma were born in the same section of Matsuya Ginza where Gokokuya once had a store. Through time, "Ginza Koguma Kome Kashi" breathing life into the same space and Gokokuya's cherished "Five Grains and Fermentation" quietly resonated with each other in their approach to food, culminating in this product as a single "musubi" (bond).
Koguma x Gokokuya Yamamusubi (Black Tamari & Yuzu Kosho)
Yamamusubi × Yuzu Kosho
For this collaboration with "Koguma," the theme chosen was "yuzu kosho," which has graced white rice at the restaurant. Building upon the crisp fragrance and pleasant spiciness of wood-harvested yuzu kosho made from Tokushima Prefecture's Kito Yuzu, the delicate sensibility characteristic of Japanese cuisine artisans and Gokokuya's distinctive grain aroma were layered together.
With each bite, the refreshing fragrance of yuzu spreads along with the gentle sweetness of rice, followed by a deep umami that lingers as an aftertaste. Though it is a confection, you can enjoy a satisfying taste as if partaking in a dish of Japanese cuisine. In this single piece, the "wisdom of wa" that Gokokuya treasures and the "aesthetic of Japanese cuisine" that Koguma has woven together quietly breathe.
The Set of Sixteen Pieces Also Includes Gokokuya's Signature "Yamamusubi Black Tamari"
This product uses Minamikura Shoten's tamari soy sauce "Tsuresoi," carefully selected from the lineup of "Shokunin Shoyu," which handles soy sauces from across Japan. Aged for three years in historic wooden barrels, this tamari soy sauce is characterized by deep richness and umami unique to matured soybeans.
Product Overview
Product Name: Koguma x Gokokuya Yamamusubi
Period: From Saturday, January 10, 2026 - Gokokuya nicoe store, Gokokuya Official Online Shop
*Sales at Kuma3/Koguma Matsuya Ginza store, Koguma EC site, and Ginza Koguma begin Thursday, January 15, 2026
Contents: Single piece / Set of 16 pieces in two varieties (Black Tamari & Yuzu Kosho × 8 pieces each)
Price (including tax): Single piece 194 yen / Set of 16 pieces in two varieties (Black Tamari & Yuzu Kosho) 3,240 yen
Sales: Gokokuya nicoe store, Gokokuya Official Online Shop, Kuma3/Koguma Matsuya Ginza store, Koguma EC site, Ginza Koguma
Design of the Set of Sixteen Pieces Wrapping Paper
The main design motifs of Yamamusubi, "Mt. Fuji" and the "sun," are expressed as gold silhouettes exuding a sense of luxury. While understated, they add a touch of Japanese elegance and a special feeling.
Commitment to Yamamusubi Yuzu Kosho
"Rice" as a Common Element Connecting Koguma and Gokokuya, and "Dashi" That Brings Out the Flavor of Ingredients
At Koguma, special care is given even to the white rice served at the end of a meal. Rice that has been exquisitely blended through the skilled eye and experience is stored at 0 degrees for five days, slowly absorbing moisture to draw out the rice's inherent power. Furthermore, by carefully cooking it over a long period of time, the "umami and sweetness" that white rice possesses are maximized.
The dough for Yamamusubi begins with the process of soaking glutinous rice thoroughly for a full day and night, following the process of cooking rice. By using bonito dashi in the soaking water, the umami and aroma of the dashi gently enhance the sweetness of the rice, creating a taste with depth.
Kito Yuzu Aoyuzu Kosho
This yuzu kosho uses "Kito Yuzu," the first product from Tokushima Prefecture to be registered under the GI "Geographical Indication Protection System," and which received the Asahi Agricultural Award in 1977 as the first fruit tree to do so, making it Japan's number one yuzu brand.
"Kito Yuzu Aoyuzu Kosho" processes the peel within 24 hours of harvest to maximize the fragrance, and salt is kept to a minimum. Made only from specially cultivated Kito Yuzu (pesticide-free and chemical fertilizer-free cultivation), domestically grown low-pesticide green chili peppers, and sun-dried salt, the refreshing fragrance of green yuzu serves as an accent to Yamamusubi.
Awaji Island Sea Salt
This sea salt was born using only seawater and seaweed from Awaji Island, inspired by the traditional ancient salt-making techniques passed down on the island. Skilled salt artisans carefully simmer approximately 5 tons of seawater over about three days to produce 100 kg of sea salt.
Created with care and without sparing any effort, this sea salt is characterized by its mild flavor and ability to bring out the taste of ingredients.
It is a salt that is very well received by customers at Koguma's meals and has excellent compatibility with rice.
Gokokuya
In an age where food from around the world can be enjoyed easily, we want to create wagashi that focuses on Japan's climate. "Gokokuya" is based on the five grains that have supported the diet and health of Japanese people since ancient times, and adds fermented foods such as miso and soy sauce, which are familiar tastes on everyday dining tables, as flavors.
Furthermore, we propose a delicious lifestyle with wagashi that colors daily life while feeling the seasonal delicacies and the changes of the four seasons that we have treasured.
Five-Grain Senbei "Yamamusubi"
Towering mountains are a place where Japanese people turn their thoughts. They are a familiar presence, like family that has watched over us since ancient times.
The shape of "Yamamusubi" is modeled after such mountains that bring blessings. Placing a crisp texture and deeply flavorful taste on that beautiful form, it has been finished as a light senbei.
