This is the Imuraya Yamamochi Ice Parfait Muscat, made using juice from Muscat of Alexandria grapes.

The dessert was constructed in distinct layers: a sponge cake base, topped with vanilla ice cream, shiro koshian (white bean paste), pieces of omochi, and finished with muscat sauce studded with aloe cubes.

On tasting, it offered an engaging interplay of textures. The sponge base was soft with a fine crumb, carrying a gentle Maillard-derived sweetness. The vanilla ice cream above was smooth, light, and creamy without iciness. The shiro koshian contributed a refined sweetness and velvety body, supporting the bright, aromatic sweetness of the muscat component. The muscat sauce delivered fresh acidity and vivid fruit character, preventing the dessert from becoming overly rich. Its pale green tint coated the omochi, giving them the appearance of muscat grapes while reinforcing the fruit theme. The aloe cubes added a subtle, juicy crunch that contrasted with the omochi’s soft chew, which remained tender despite being frozen — true to the “yawamochi” concept.

Overall, this was a balanced and texturally layered dessert that translated the fragrant sweetness of muscat grapes into a cohesive frozen parfait.

This Imuraya Yamamochi Ice Parfait Muscat contained 120 mL. It was produced in Japan and purchased in Sydney, Australia in 2026.