Almost no astringency and distinctly sweet — nicknamed 'natural gyokuro'. Difficult to grow, so plantings are small.
Where it came from
Selected from local stock in Uji and registered as No. 2 in 1953, the same year as Yabukita.
Character
Savory and sweet without any shading, and it never turns harsh. But it is vulnerable to pests and disease and yields unevenly, which makes it hard to farm. It is a parent of later cultivars including Saemidori and Yutakamidori.
What it suits
High-grade sencha, brewed cool and slow. Worth trying if you come across it.