This is the Slushy-gōri Creamy ($12.00), a collaboration between Kaiji Kakigōri, Sydney’s well-known kakigōri venue, and C’est du Nanan, a Tōkyō-based gluten-free sweets boutique, held from 6–8 February 2026.
The drink had a layered construction. The lower portion of shaved ice was flavoured with a dark green sōzen syrup made from mulberry leaf, topped with a layer of azuki, followed by a second layer of shaved ice flavoured with strawberry syrup, and finished with a cap of freshly whipped cream.
Once well mixed, the drink took on a purplish-brown tone, speckled with red and deep purple fragments from the strawberry syrup and azuki. On tasting, the opening presented a harmonious combination of strawberry sweetness and red bean. Through the mid-palate, the mulberry leaf green tea introduced a gentle freshness that was mellow and softly vegetal, without the bitterness associated with matcha. This was balanced by the whipped cream, which blended smoothly into the ice and syrups, adding richness without heaviness or the coarse texture typical of pressurised cream. The finish lingered with strawberry notes, while the azuki provided intermittent earthy chew that moderated the sweetness and added textural interest.
Overall, once stirred the drink occupied only about half the cup, which felt underwhelming relative to the price. Nonetheless, the flavour profile was distinctive, cohesive, and clearly premium, leaving a strong impression despite the modest volume.
This Slushy-gōri Creamy was purchased during the Kaiji Kakigōri x C’est du Nanan collaboration in Sydney, Australia, in 2026.