Shuichiro Sakamoto is a third-generation tea producer based in Shibushi, Kagoshima, celebrated for crafting some of Japan’s finest organic Gyokuro and Matcha. Guided by a deep respect for the land and a belief that healthy soil yields truly exceptional tea, Sakamoto-san has spent decades refining his cultivation methods—nurturing living soils rich with microorganisms and shading his fields to draw out sweetness and umami. Working with cultivars such as Seimei and Haruto 34, he produces teas of remarkable purity, balance, and fragrance, embodying both the spirit of innovation and the quiet discipline of southern Japan’s tea tradition.