This is the Koikeya Strong Gyutto Koi Ume, a summer limited flavour.

The chips were a shallow crinkle cut, measuring roughly 4–7 cm in diameter and around 1.5 mm in thickness. They presented a golden yellow hue, generously dusted with a fine red, white, and dark purple seasoning, and carried a moderately sharp, tangy ume-forward aroma.

On tasting, the shallow crinkle cut provided ample recessed surface area for the seasoning to cling to, while delivering a moderate crispness without the dense crunch associated with the Calbee Kataage series. The first contact on the palate brought a gentle ume tang, opening softly with a pronounced shiso-like, peppery quality. Through the mid-bite, the ume intensified into a bold, salivating sourness, before resolving into a deep savoury, oceanic umami in the finish, with clear bonito notes rounding out the profile. The sourness was assertive yet controlled, notably less sharp than Western-style vinegar-flavoured chips.

Overall, a layered and confidently flavoured ume chip that balanced sourness, shiso spice, and savoury umami, making it both distinctive and highly moreish.

This Koikeya Strong Gyutto Koi Ume contained 52 g. It was produced in Japan and purchased in Sydney, Australia in 2025.