This is the Nippon Yell Frusion Gumi Shine Muscat & Akatsuki Peach, featuring Akatsuki white peach juice from Fukushima Prefecture and Shine Muscat grape juice from Nagano Prefecture.
The gummy presented with a circular domed shape measuring approximately 2 cm in diameter and 1 cm in height, comprising an opaque beige-yellow base topped with a yellow-green layer. Aroma opened with soft floral white peach notes, supported by the honeyed sweetness characteristic of Shine Muscat grapes, with a gentle intensity.
Initial contact delivered a soft tang of sourness from the crystals coating the surface before yielding to a firm, bouncy chew from the gummy exterior. Immediate notes of Akatsuki white peach emerged with a smooth, mellow sweetness and delicate floral perfume. The exterior provided a satisfying resistance that prolonged the fruit character across the palate. Through the mid-palate, the gummy shell readily yielded to the Shine Muscat jelly centre, releasing a more intense burst of juicy, honeyed muscat sweetness. The contrast between the firmer gummy and fluid jelly created a layered textural progression, while the peach’s delicate floral sweetness provided an elegant counterpoint to the richer grape profile. Towards the finish, the prolonged chew allowed both fruits to integrate harmoniously, combining their floral aromas and natural sweetness without becoming cloying. The sour crystals lingered gently at the edges of the palate, contributing a subtle citrus-like tingle that carried through to the juicy, refreshing finish. Aftertaste carried lingering floral peach notes alongside the honeyed sweetness of Shine Muscat.
Overall, a filled gummy confection with a layered fruit-forward flavour progression and well-integrated textural development, resulting in a refreshing interplay between the delicate sweetness of Akatsuki white peach and the juicy richness of Shine Muscat grape.
This Nippon Yell Frusion Gumi Shine Muscat & Akatsuki Peach contained 40 g. It was produced in Japan and purchased in Sydney, Australia in 2026.