CACAOGOTO - カカオごと | Cacao×Japanese Tea Ceremony

Shaping the aroma of cacao through Japanese craft.

In confections and tools alike —

the lingering presence of cacao.

NANAFUKU

One cup a day, for seven days.

Cacao from seven origins, whisked with a chasen.

No sugar, no milk — 100% cacao.

Aromas you never noticed in solid form rise, quietly.

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When what you hold changes, so does the taste — and the memory.

A vessel made for whisking cacao.

Glazed with cacao husk born in the roasting process, fired in a kiln in Karatsu.

Discover the story

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Chocolate that doesn't melt.

Smooth on the outside, moist within. A form of cacao born from the craft of Japanese confectionery.

The stillness before you eat — that too, is part of the experience.

Patent pending

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Capturing light and aroma within. A single piece that reflects the colors of the seasons and the lingering presence of cacao.

A translucent confection where cacao pulp, tea, and the craft of Japanese confectionery meet.

Hold it to the light — and the season quietly shows through.

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Savoring the space within the aroma.

Citrus, fermentation, umami, tea. A confection that wraps ingredients in harmony with cacao.

With each bite, different lingering notes layer upon one another.

Seasonal

Bringing the flavors you discovered through experience into your everyday.

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