What is the flavor difference between Okumidori and Samidori matcha?
Samidori is sweeter, denser, and less astringent. Okumidori is more robust. Five in-stock Samidori blends with full scores average umami 8.2, bitterness 2.2, sweetness 7.0, body 8.4. Okumidori blends average umami 7.3, bitterness 2.7, sweetness 6.3, body 6.3. The gap is most pronounced in sweetness and body — the two dimensions that matter most for koicha.
Which cultivar is easier to find in stock in 2026?
Both have in-stock options with full scores. Okumidori: Ippodo Sayaka, Marukyu Wako. Samidori: Marukyu Aoarashi (also spelled Aorashi), Ippodo Ummon-no-Mukashi, Kettl Kohata, Kettl Shirakawa Samidori, Kettl Gokasho Organic Samidori. Samidori has more scored in-stock options — Kettl's Shirakawa-origin lineup held through the shortage.
What is the price difference between Okumidori and Samidori?
Okumidori runs cheaper: Ippodo Sayaka, on Amazon US, is the entry point. The most affordable Samidori with strong credentials is Marukyu Aoarashi, at roughly double Sayaka's price per gram, and Kettl's Samidori lineup sits higher again, in the premium and ultra-premium tiers. The gap reflects geography — Samidori's stronghold is Uji's most constrained tencha region. Okumidori grows across Yame, Kagoshima, and Uji, giving producers more sourcing options.
Should you buy Okumidori or Samidori matcha?
For reliable daily ceremonial at entry price: Okumidori. Ippodo Sayaka or Marukyu Wako. For the sweetest, most body-forward ceremonial — especially koicha: Samidori. Marukyu Aoarashi is the accessible entry. Kettl Shirakawa Samidori is the single-origin benchmark for the cultivar expressed at full quality.