April South Wind Castella Introduction
In April, the south wind artisans follow the ancient methods of Nagasaki, Japan, carefully selecting natural ingredients and emphasizing technique and proportion control. This allows the Castela to have a rich, honey-like fragrance from sugar fermentation, paired with the fresh aroma of eggs. The castella is tightly moist, soft and fluffy, with a delicate, layered texture that is sweet without being cloying, presenting a delightful taste near the Autumn Rainbow Valley!
