This blend tells the story of my roots. As a kid, I loved everything cinnamon-sugar: churros, cinnamon buns, and that simple slice of cinnamon sugar toast. At the same time, I also loved Japanese mochi— especially when dusted with kinako, a toasted soybean flour with deep, nutty aromatics. As an adult, I discovered Anmitsu, a traditional Japanese dessert of jelly, fruit, red bean paste, and Okinawan black sugar syrup, often finished with a dusting of kinako. That dessert, with its delicate layers, reminded me how food can bridge places, memories, and identity. Kinako Nectar was born from that space — a Japanese ode to the cinnamon-sugar blend I grew up with. There’s no cinnamon here, but you’ll taste soothing chamomile, a hint of cardamom, the gentle chew of bee pollen, and the irresistible nuttiness of kinako. It’s nostalgic, comforting, and a little unexpected. I love it on buttered toast with a cup of coffee in the morning.