This is the YBC Picola Sakura Matcha, made using domestically produced sakura and Uji matcha from Kyōto, along with added fragrance of both.

Each box contained two bags.

Each bag held five hollow cylindrical wafers, each measuring approximately 1 cm in diameter and 12 cm in length, with a pale pink and white striped exterior and a green interior. They released a gentle floral and grassy aroma.

On tasting, the wafer delivered a light, airy crispness with a faint initial sweetness, before giving way to a contrasting creamy centre. The sakura profile appeared first, presenting a mellow floral note, followed by a more assertive matcha presence mid-palate. This transitioned into a softly grassy bitterness toward the finish, just as the sakura notes from the wafer re-emerged while the shell dissolved on the palate.

Overall, a well-balanced seasonal pairing, with sakura providing lift and matcha contributing depth without overpowering the wafer format.

This YBC Picola Sakura Matcha contained 49 g (24.5 g x 2 packs). It was produced in Japan and purchased in Sydney, Australia in 2025.