This is the Tohato Harvest Kongari Sugar, featuring 2.1% whole grain wheat flour from Hokkaidō Prefecture and 1.4% brown sugar.

Each package contained eight individual sachets, each holding four circular biscuits. Each biscuit measured approximately 5.5 cm in diameter and 3 mm thick, formed from several thin layers of dough. They presented with browned scalloped edges and paler tan centres generously speckled with whole wheat. Aroma opened with a gentle sweetness alongside a light nuttiness.

Initial contact delivered slight roughness from the salt crystals on the surface, followed by a snappy, crisp fracture through the thin layers. The salt provided an immediate savoury entry point before brown sugar emerged through the mid-palate with a warm, toasted sweetness. The layered structure maintained a persistent crunch through to the finish.

Towards the finish, the sweetness receded into an earthy, lightly nutty character from the whole wheat, while the brown sugar retained a gentle caramelised warmth. With both whole wheat flour and brown sugar incorporated directly into the biscuit base, the flavour was deeper and more complex than a plain sugar biscuit, recalling caramelised bread with a warm, toasted character. Sweetness remained restrained, leaning towards caramel rather than candy.

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Overall, a layered biscuit with a savoury-to-sweet flavour progression and persistent textural crunch, resulting in a warm, toasted profile with restrained caramelised sweetness and earthy whole-wheat depth.

This Tohato Harvest Kongari Sugar contained 88 g (11 g x 8 bags). It was produced in Japan and purchased in Sydney, Australia in 2026.