Stem-only hojicha from Kaga, Ishikawa—known for kukicha and kuki hojicha production using ichibancha stems. Okumidori stems contain more sugars, less catechin than leaves—roasting caramelizes those sugars without extracting bitterness. Light roast keeps volatiles intact; the Maillard reaction stays shallow, preserving floral and grain notes rather than pushing into char. Pale golden liquor. Stem structure means lower caffeine, softer body, faster extraction. Clean, sweet-forward, minimal astringency.