This is the Ginbis Cake Biscuits Melon Shortcake, made using 0.2% melon juice powder.

Each piece was triangular in shape, intended to resemble a slice of cake, measuring approximately 3 × 3 × 0.8 cm. The biscuits presented a pale beige hue with a sweet, lightly fruity aroma.

On initial contact, the surface had a soft, slightly moist, icing-like coating before giving way to a firm crunch. The biscuit structure was loose and shortbread-like, breaking cleanly before transitioning into a melt-on-contact interior. The mid-palate developed with an immediate melon impression led by the outer coating, combining with the biscuit to produce a pronounced sweetness. This read as granular and crystalline in perception, similar to fine sugar crystals carrying a light melon flavour. As the interior dissolved, a creamy white chocolate profile emerged, reinforcing sweetness while shifting focus away from the melon. The melon note diminished at this stage, leaving a more generic sweet cream profile. The finish was dominated by lingering sweetness, with minimal return of melon character. Aftertaste retained a creamy, sugary note with faint residual fruitiness.

Overall, a crumbly biscuit with icing-like coating and strong sweetness, with limited melon carry-through.

This Ginbis Cake Biscuit Melon Shortcake contained 50 g. It was produced in Japan and purchased in Sydney, Australia in 2025.