Authentic Confections Nurtured by the Spirit of Altruism

The fourth-generation head, Masahito Yamamoto — the youngest-ever recipient at the National Confectionery Grand Exhibition — places the "perfection of the moment it enters the mouth" above all else, over eye-catching appearance. "We do not sell what the master doesn't find delicious," he says without hesitation. On the premise that flavor changes with the water, production is limited to Shiga, blessed with groundwater from the Suzuka Mountains. Rather than stable supply, ingredients are chosen for their affinity with each year and each place, sharing the story of the raw materials by working closely with contract farmers. At "La Collina Omihachiman," an environment encompassing rice paddies, fields, and mountains has been cultivated.