Taste

Coffee appraisers select coffee beans that match the season while keeping the four seasons in mind.

With a refreshing scent
Taking advantage of the clear acidity
Light flavor
Rich and mild

As the mild spring weather comes to an end, we turn our thoughts to the clear blue skies and white clouds of summer, creating a blend that makes use of a refreshing aroma and clear acidity.

Design

The illustrations of delicate flowers and trees are carefully drawn by hand by our employees.

After the Rain × Hydrangea
Drops of water remain on the leaves after the rain and sparkle in the sunlight.

I painted this hoping to evoke the delicate and gorgeous beauty of hydrangeas and the distinctive scent of green, slightly moist summer air after a rain.

夏珈琲の商品ラインナップ

Limited time only: Summer Coffee (May to August)
Regular coffee 160g

594円（税込）

ご購入はこちら

Limited time only: Summer Coffee (May to August)
Drip coffee 9 cups

714円（税込）

ご購入はこちら

ドリップコーヒーの
おいしい淹れ方

Shake the bag lightly to drop coffee to the bottom and cut the bag along the slit.

Widen the two hooks and hang them on a cup.

After moisten coffee with a little hot water and wait for about 20 seconds, pour hot water over coffee in 2 or 3 sessions. (You have130 - 140ml of brewed coffee.)

A stroll through Kyoto in summer

Feel the summer in Kyoto with "Summer Coffee"
We bring you Kyoto's rich nature and atmospheric streets that change with the seasons.
"Hot Kyoto summer" The wisdom of our ancestors to feel cool through nature and food is still deeply rooted today.
Why not go out and look for hydrangeas in refreshing colors that will make even the rain more enjoyable?
Supported by: Leaf

Ogawa Coffee's recommended points

The biotope is an iconic feature of Ogawa Coffee Sakaimachi Nishiki store.
The vibrant plants create a cool and relaxing atmosphere.

  • Fujimori Shrine

    This ancient shrine was founded by Empress Jingu about 1,800 years ago. It is said to be the birthplace of the Iris Festival, and many people involved in horse racing visit the shrine as it is believed to be the god of victory and horses. It is also known as the "Hydrangea Palace," a famous flower spot, and about 3,500 hydrangeas bloom in two hydrangea gardens within the temple grounds, and you can walk around the paths filled with blue, purple, and pink flowers. Although it depends on the flowering situation, the hydrangea gardens are usually open for about a month from early June (fees apply).

  • Hydrangea

    Hydrangeas are in full bloom from early summer. Kyoto has many famous hydrangea viewing spots. There are plenty of things to see, such as Mimuroto-ji Temple (Uji City), where it is said that finding a heart-shaped hydrangea will bring fulfillment in love, Zenbo-ji Temple (Sakyo Ward), which boasts a vast hydrangea garden of about 10,000m2 and a magnificent view from the hilltop, and Fujimori Shrine (Fushimi Ward), which holds a hydrangea festival. Why not come and see the colorful hydrangeas that will refresh your damp mood during the rainy season?

  • Aoi Festival

    The Aoi Festival is one of Kyoto's three major festivals, alongside the Gion Festival and the Jidai Festival. It is held every May and is said to have begun about 1,500 years ago. It is the annual festival of Kamo Mioya Shrine (Shimogamo Shrine) and Kamo Wakeikazuchi Shrine (Kamigamo Shrine), and a total of 500 people, including the Saio-dai (the princess of the Imperial Court) carrying a palanquin, parade about 8 kilometers from the Kyoto Imperial Palace to Kamigamo Shrine via Shimogamo Shrine. This elegant procession, reminiscent of a Heian picture scroll, is famous, and the entire procession is decorated with Aoi leaves.

  • Kamogawa River Cool Floor

    The noryo-yuka on the Kamo River is a seasonal feature of summer in Kyoto. It is said to have started in the Momoyama period, and by the mid-Edo period, around 400 teahouses had set up tables on the riverbank, bustling with customers enjoying the cool evening air. It was later suspended due to flood control works on the Kamo River, major floods in the early Showa period, and World War II, but was revived after the war. Today, noryo-yuka can be enjoyed at a variety of restaurants, including traditional Japanese restaurants and inns, as well as French and Italian restaurants and bars, from Nijo to Gojo.

  • uppercase letter

    More precisely, it is called "Kyoto Gozan no Okuribi" and is a traditional event held every year on August 16th. It is said to be for the purpose of sending off the spirits that have returned during Obon. Higashiyama's "Daimonji", Matsugazaki's "Myo-ho", Nishigamo's "Funagata", Okitayama's "Hidaridaimonji", and Saga's "Toriigata" are lit one after another from around 8pm, shining red in the night sky for about 30 minutes. There is also a legend that you can be cured by writing a name and illness on a goma stick and burning it, or by drinking the extinguished charcoal.

  • Mount Atago

    Atago Shrine, located on the summit of a mountain at an altitude of 924m, began as a shrine built by En no Gyoja and Taicho during the Taiho era (701-704), and in 2003 it celebrated its 1,300th anniversary. Known as a shrine for fire prevention and prevention, worshippers from all over the country come to receive a "Hinoyojin" talisman. In particular, the "Sennichimairi" is famous, where if you visit on the night of July 31st, you will receive the same blessings as if you had received them for 1,000 days. The mountain trail to the shrine is lit up all night, creating a solemn atmosphere.

  • Minazuki

    In June, the halfway point of the year, a ritual called "Nagoshi no Harae" is held to purify oneself of the impurities of the past six months and pray for good health for the remaining six months. On this occasion, Minazuki has been eaten to purify one's sins and pray for good health. In the past, people in the imperial court ate ice to ward off the heat, but it was out of reach for common people at the time, so it is said that they began to eat Minazuki, which is shaped like ice. Azuki beans are believed to ward off evil spirits and exorcise demons.

  • 鱧

    In the days when there was no technology to transport fresh fish long distances, conger eels were highly valued because of their high vitality and the fact that they could be transported alive to the inland areas of Kyoto. Kyoto chefs have perfected their "bone-cutting" techniques and have used conger eels, which have many small bones, in delicious dishes. Please enjoy conger eel dishes such as conger eel otoshi (conger eel cut into pieces), grilled frosted conger eel, conger eel tempura, conger eel bone crackers, and conger eel shabu-shabu, which have a light yet fatty taste and a variety of textures and flavors that you can enjoy in each dish.

    • Seasonal Coffee List

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