This is the Slushy-gōri Refreshing ($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, with a dark yellow-brown base from the hōjun sake lees anko syrup (made by using enzymes in the sake lees to ferment azuki beans), topped with shaved ice. The ice was flavoured with yukishio blue sour in the lower half and Tanada yuzu syrup in the upper half.

Once well mixed, the drink took on a green hue, with the slushy texture speckled with brown and yellow fragments from the combined syrups. The opening impression was tangy and aromatic, led by an expressive yuzu character that read as closer to yuzu marmalade with plenty of juice, with both zest-driven bitterness and fresh citrus brightness. Through the mid-palate, the hōjun sake lees anko syrup contributed natural sweetness, and a thicker texture, with a subtle savoury undertone from the yukishio blue sour that grounded the acidity and added depth.

Overall, once stirred the volume occupied only about half the cup, which felt underwhelming given the price. That said, the flavour profile was distinctive, carefully layered, and tasted premium, leaving a strong impression despite the portion size.

This Slushy-gōri Refreshing was purchased during the Kaiji Kakigōri x C’est du Nanan collaboration in Sydney, Australia in February 2026.