Introduction

A Simple Sweet with a 400-Year Craft
Konpeitō may look simple, but its origins trace back over four centuries.
Introduced from Portugal in the 16th century, it became cherished in Japan’s tea culture and evolved into a refined sugar art.Today, only a handful of artisans continue the traditional method—rotating copper kettles by hand and building each tiny crystal layer by layer.

Handwork in Every Grain
Konpeitō begins with sugar cores placed in a copper kettle.
Artisans rotate the kettle manually, adjusting speed, angle, and rhythm with precision.
Syrup is added drop by drop, in harmony with the kettle’s motion and surrounding humidity.Each spike that forms on the candy’s surface is a visible mark of careful, patient work—a texture that machines cannot replicate.

Flavor, Restraint & the Beauty of Simplicity
Our konpeitō is finished with hand-applied Yame matcha and roasted hōjicha from Fukuoka.Every grain is coated gently and allowed to rest, creating a crisp shell, soft fragrance, and a balance of sweetness and refined bitterness.With only sugar, time, and human skill, konpeitō embodies the quiet elegance and craftsmanship that define BA_SHO’s spirit.

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