MATCHA TO EMPOWER
100% japan.
100% matcha.
100% reachable. — Wholesale Japanese Matcha & Hojicha Supplier
Direct access. Fast response. A bilingual team in Tokyo you can reach anytime. Ceremonial-grade matcha and hojicha from Uji, Nishio, Yame, Shizuoka and Kagoshima — farm-direct, straight to your café.
Tokyo-based / Bilingual / Fast response / 10+ countries
OUR PRODUCTS
The Signature
Six.
Tap any card for harvest, cultivar and milling method.
Okumidori Blend
Stone-milled first harvest. The fuller, rounder half of the Uji pair.
Uji’s 800-year legacy yields SR-8: a ceremonial first harvest matcha with fine artisan texture.
- Cultivar
- Okumidori Blend
- Harvest
- 1st Harvest
- Single origin
- Kyoto
- Grinding
- Stone Mill
- Differs from SR-5 by
- Grade — stone-milled, single-cultivar pair
Yabukita Blend
Same region, one grade down — machine-milled and built for milk.
Below SR-8, this machine-milled Yabukita blend holds rich color and strong body in milk.
- Cultivar
- Yabukita Blend
- Harvest
- 1st Harvest
- Single origin
- Kyoto
- Grinding
- Machine Mill
- Differs from SR-8 by
- Grade — blended, machine-milled
Yutakamidori | Single
Single cultivar, pesticide-free. Bright green, clean and refreshing.
Modern, efficient Kagoshima farms yield steady, well-priced matcha with bright color and refreshing taste.
- Cultivar
- Yutakamidori | Single
- Harvest
- 1st Harvest
- Single origin
- Kagoshima
- Grinding
- Machine Mill
- Differs from KIKU by
- Cultivar
Okumidori | Single
The second Kagoshima cultivar — same region and grade, a different plant.
A distinct cultivar from Kagoshima's volcanic soil, delivering early harvests and a clean cup.
- Cultivar
- Okumidori | Single
- Harvest
- 1st Harvest
- Single origin
- Kagoshima
- Grinding
- Stone Mill
- Differs from YMSC by
- Cultivar
Okumidori & Yabukita
Gyokuro-style shading. Concentrated umami and a notably smooth finish.
Expert shading in a cool, foggy climate creates deep umami and a smooth finish.
- Cultivar
- Okumidori & Yabukita
- Harvest
- 1st Harvest
- Single origin
- Fukuoka
- Grinding
- Stone Mill
- Differs from YMSC by
- Sole core product from Yame
Okumidori, Yabukita & Tsuyuhikari
The balanced one — not too strong, not too light. Made for lattes.
Japan’s largest region offers perfectly balanced matcha, the default choice for lattes and sweets.
- Cultivar
- Okumidori, Yabukita & Tsuyuhikari
- Harvest
- 1st Harvest
- Single origin
- Shizuoka
- Grinding
- Machine Mill
- Differs from YMSC by
- Sole core product from Shizuoka
Opens the 2026 catalogue — five-score flavour profiles, MOQs and current lots.
MADE SIMPLE
SMALL BATCH. FAST SHIP.
STEADY PRICE.
Tap a card for the details that matter to a café.
Direct from five regions, steady all year.
In stock in Tokyo, shipped next business day.
Your café's name on our first-harvest matcha.
No huge minimums. No middlemen. Just Japanese matcha, ready when you are.
Talk to Us DirectlyORIGIN & SCALE
All five regions.
One standard.
We deliver 100% field-traceable Japanese tea directly from premier estates to your brand.
Uji
Kyoto · Birthplace of matcha
Yame
Fukuoka · Gyokuro depth
Kagoshima
Innovation & scale
Shizuoka
The heart of tea
Nishio
Aichi · 20% of Japan’s tencha
RIKYU by the numbers
10+
Partner Farmers
Growers we buy from direct, across five regions
100+
Customers
Cafés, brands and distributors we supply
10+
Countries
Markets we ship to worldwide
MATCHA JOURNAL
What we have learned,
written down.
Discover matcha’s rich history, cultivation, and grades in a practical guide for discerning businesses.
RIKYU Private Label, Expanded: Two Formats, Any Matcha, Three Ways to Finish
04 October 2026
Why US Cafés Are Asking for Price Lists in 2026 — and What a Stable Matcha Supplier Looks Like
30 September 2026
Your Own Matcha Brand, From Just 100 Cans: Introducing RIKYU Private Label
16 September 2026
First Harvest vs Second Harvest Matcha: Umami vs Value
21 March 2026
First, Second & Third Harvest Matcha: Shade vs Season
05 April 2026
Single Estate vs Single Origin vs Single Cultivar Matcha
15 May 2026
Japanese Matcha vs. Chinese Matcha: Understanding the Difference
06 February 2026
Ichibancha, Nibancha, Sanbancha: How Harvest Timing Works in Uji
22 September 2026
Where Is Ujicha Grown? The Map Behind the Name
22 September 2026
Why Uji? Rivers, Fog, and the Terroir of Kyoto Tea
22 September 2026
GALLERY
Recent, from our feed
A visual story of our fields and partners—see the traditions behind every ton of matcha.
WHOLESALE INQUIRY
Let’s get matcha
into your product.
Tell us the application, the volume and the season you need it by.
COMPANY
FRIENDS CORP.
Representative: CEO | Mizuki Yasuda
OFFICE
THE E.A.S.T Nihonbashi-Tomizawacho 9-4,
7th Floor, Chuo Ward, Tokyo 103-0006