This is the Tarami Torokeru Ajiwai Gohobi Shine Muscat Jelly. It used fruit juice from Shine Muscat grapes grown in Nagano Prefecture as well as aloe vera flesh from Thailand.
The jelly had a translucent light green hue, with 7-8 pieces of aloe, each ranging from 1 to 2 cm in size, suspended throughout. It emitted a sweet, floral aroma reminiscent of Shine Muscat grapes. Upon tasting, the agar-based jelly provided a soft texture that melted in the mouth, leaving a slight viscosity on the palate. The flavour mirrored the aroma, offering sweet floral muscat notes at the start of each bite, which developed into tropical hints of mango with a fresh acidity that peaked with a crisp, aromatic finish. The generous aloe pieces added a refreshing crunch and subtle acidity while absorbing the Shine Muscat grape flavour, closely mimicking the texture of fresh grapes.
Overall, this jelly was a delightful celebration of Shine Muscat grapes, standing out as the only flavour in the Gohobi series that matched the original Honkaku version in both mouthfeel and flavour. It remained refreshing and was easily the best in the series, with its elegance and depth of flavour.
This Tarami Torokeru Ajiwai Gohobi Shine Muscat Jelly contained 200 g. It was produced in Japan and purchased in Sydney, Australia in 2024.