Sanrokuen's practical view
Kirari 31 is one of the cultivars we are watching most closely. Compared with Saemidori's gentle, rounded umami, Kirari 31 often feels a little sharper and more clearly defined. The finished dry leaf can be impressively dark green, although the brewed liquor may show slightly more yellow than top Saemidori.
Its market price is generally on the premium side, but in our purchasing experience it has become calmer than when the cultivar first appeared. Saemidori still tends to command a higher premium, yet we do not feel the quality gap is as large as the price gap can suggest.
Quick answer
Kirari 31 is an early Japanese green-tea cultivar bred in Miyazaki from Sakimidori (♀) × Saemidori (♂). Official cultivar information describes high amino-acid content, good appearance, mild flavor, strong yield and improved quality under shading.
What is Kirari 31?
Kirari 31 is a Japanese green-tea cultivar bred in Miyazaki Prefecture. The cross was made between Sakimidori as the seed parent and Saemidori as the pollen parent. It was registered as Japanese plant variety No. 25105 on March 25, 2016.
Official cultivar information describes Kirari 31 as slightly early, generally harvested several days before Yabukita. It has stronger growth than Yabukita, high first- and second-harvest yield, high amino-acid content, good green appearance and a mild flavor profile. Shading can further improve quality, making the cultivar suitable for kabusecha and gyokuro.
Its parent Saemidori is one of Japan's most highly valued quality cultivars. Kirari 31 is therefore part of a broader breeding trend in which Saemidori is used to preserve premium sensory quality while adding yield, vigor or climate resilience. See our detailed Saemidori matcha and tea cultivar guide.
How does Kirari 31 taste?
Public descriptions often emphasize Kirari 31's mild flavor and relatively low harshness. That is broadly consistent with what we see, but the comparison becomes more useful when it is placed next to Saemidori.
This does not mean Kirari 31 is strongly astringent. Rather, the flavor can feel more clearly shaped. For drinkers who enjoy Saemidori but want a little more definition, Kirari 31 can be very attractive.
As always, cultivar is only one part of the result. Harvest season, shading, leaf maturity, steaming, firing and storage can change the cup significantly. For a deeper explanation of astringency and how cultivar interacts with processing, see Why Is Green Tea Astringent?
Dark leaf color—but brewed liquor can be slightly yellower than Saemidori.
In our experience, the dry leaf of Kirari 31 can be very dark and attractive. Once brewed, however, the liquor often shows slightly more yellow than premium Saemidori. If we judge only the clarity and brilliance of the liquor color, we generally rate Saemidori higher.
That difference is useful for overseas buyers because “green leaf” and “green cup” are not always the same thing. Steaming depth also changes the visual result. To understand how processing creates different Japanese tea styles, see our 28 Types of Japanese Tea guide.
Kirari 31 vs Saemidori
| Point | Kirari 31 | Saemidori |
|---|---|---|
| Umami impression | Clearer, slightly firmer outline in Sanrokuen's experience | Softer, rounder, more elegant |
| Dry-leaf color | Can be very dark green | Very bright to vivid green in good lots |
| Brewed liquor | Often a little more yellow | Often clearer and more brilliant green |
| Astringency | Generally mild | Generally low and soft |
| Market position | Premium, but pricing has moderated in our market experience | Frequently commands a stronger premium |
| Our quality view | Very high quality; often closer to Saemidori than price alone suggests | Still our overall benchmark for refinement and liquor color |
This comparison reflects broad tendencies and the lots Sanrokuen has handled. It is not a guarantee for every farm or harvest. Our broader Saemidori guide explains why that cultivar remains a premium benchmark despite higher raw-material cost.
Kirari 31 and Haruto 34: the same parents in reverse.
Kirari 31 has an especially interesting relationship with Haruto 34.
Kirari 31: Sakimidori (♀) × Saemidori (♂)
Haruto 34: Saemidori (♀) × Sakimidori (♂)
They are reciprocal crosses: the same two cultivars are used, but the seed and pollen parents are reversed. Official information describes Haruto 34 as even earlier and highly rated for sencha quality.
In the tea markets and producer networks we encounter, Kirari 31 is currently easier to see in commercial circulation than Haruto 34. Sensory quality is close. Our personal preference gives Haruto 34 a slight edge, but the difference is small and both can produce excellent tea.
This is a good example of why cultivar genealogy matters. Saemidori is not only a premium cultivar itself; it has become an important parent of newer cultivars such as Saeakari, Seimei and Kirari 31.
Market price: still premium, but calmer than at introduction.
When Kirari 31 first began appearing in the market, we saw unusually high prices for some lots. Newness, limited supply and strong quality expectations all contributed to that premium.
As production and circulation have increased, pricing has become somewhat calmer in the markets we follow. Kirari 31 is still generally a higher-value cultivar, but Saemidori often remains more expensive.
From a buyer's perspective, this can create an interesting value opportunity. We often feel that the sensory quality gap between Kirari 31 and Saemidori is smaller than the raw-material price gap.
Could Kirari 31 become an important matcha cultivar?
Kirari 31 was not released specifically as a matcha cultivar. Official descriptions emphasize sencha quality and note that shading improves quality for kabusecha and gyokuro. Even so, Sanrokuen sees several reasons to test it seriously for tencha and matcha.
- Dark green leaf appearance: useful when color is well preserved through shading and tencha processing.
- High amino-acid tendency: official cultivar information reports high amino-acid content.
- Mild astringency: useful for smooth drinking styles.
- Positive response to shading: important because matcha quality begins before milling.
- Defined umami: in our sensory experience, the flavor may remain clearer than a very soft cultivar.
Our working hypothesis is that Saemidori may remain the better choice when the goal is maximum elegance and vivid premium presentation, while Kirari 31 could offer a slightly more defined umami profile at a potentially more practical raw-material cost.
For matcha latte, that extra definition may also prove useful, although actual tencha and finished matcha must be tested. Shading duration, harvest timing, tencha processing, firing and milling can change the final result substantially.
For our broader approach to cultivar selection, shading, analysis and lot evaluation, see How Sanrokuen Develops Japanese Matcha and our Japanese Matcha Cultivars buyer guide.
How we would brew Kirari 31 as leaf tea
For a good first-harvest Kirari 31, start slightly cool to show the cultivar's umami without flattening its clean structure.
| Tea leaf | 5–6 g |
|---|---|
| Water | About 150 ml |
| Water temperature | 65–75°C / 149–167°F |
| Steeping time | About 60–90 seconds |
For the second infusion, use slightly hotter water and a shorter steep. If the tea is deep-steamed, shorten the first infusion because color and fine leaf particles extract more quickly.
Frequently asked questions
Is Kirari 31 a matcha cultivar?
It is a Japanese green-tea cultivar rather than a cultivar legally restricted to one tea type. Official material highlights sencha, kabusecha and gyokuro quality. Sanrokuen considers selected shaded lots promising for tencha and matcha trials, but the actual lot must be evaluated.
Is Kirari 31 greener than Saemidori?
The dry leaf can be impressively dark green. In our experience, however, brewed Kirari 31 often shows a little more yellow than top Saemidori. Deep steaming can make Kirari 31 liquor much more vividly green than the non-fukamushi sample shown in our video.
Is Kirari 31 the same as Haruto 34?
No. They use the same two parents in reverse. Kirari 31 is Sakimidori × Saemidori, while Haruto 34 is Saemidori × Sakimidori.
Why is Kirari 31 interesting for overseas matcha buyers?
It combines a premium cultivar story with high amino-acid potential, mild astringency, good leaf color, shading suitability and a clear relationship to Saemidori. It may help buyers differentiate a cultivar-focused matcha line, provided the actual tencha and matcha lot performs well.
Related English cultivar guides
Sources and notes
- NARO, Tea Cultivar Handbook, 6th edition — Kirari 31 and Haruto 34 parentage, agronomic characteristics and tea-quality descriptions.
- MAFF Plant Variety Registration Database: Kirari 31, registration No. 25105.
- Sanrokuen sensory, purchasing and market observations are based on the lots and markets we have personally handled. They do not represent every farm, year or national average.