MAISON CACAO, an aroma raw chocolate brand originating in Kamakura that is particular about "freshness" (Founder: Shingo Ishihara), offers a new experience to enjoy the subtle differences in [terroir] created by cacao cultivation and blending, which is traditionally difficult for chocolate. To achieve this, we propose 12 types of "Nama Gateau Chocolat" each month. The 26th installment will be sold in limited quantities starting July 1st (Wed). It will be delivered in a special package of handmade washi paper that changes monthly. No. 7 uses "Mizu Asagi no Shizuku," a washi paper created by the unique handmade washi studio "Nao Handmade Washi," which expresses natural beauty. This is Mizu Asagi colored washi paper made with Nao's groundwater. Water is directly sprinkled onto the fibers during the papermaking process, creating a watermark pattern like droplets. The scenery woven by water and fibers differs with each sheet, giving each its own unique expression. "Nama Gateau Chocolat Terroir Collection No. 7" (3780 yen including tax) No. 7 is a dish that meticulously considers not only the cacao blend but also the sugar blend to be enjoyed at its best in July. By combining two types of brown sugar, one from Colombia and one from Hateruma Island, Okinawa, we bring out the delicate cacao aroma and flavor unique to each origin, with a refreshing sweetness and lingering finish that can be enjoyed lightly even in summer. [No. 7 Flavor Notes] This dish uses cacao from the southwestern region of Colombia, an area with the richest ecosystem in the country, known for its fruity and nutty notes, and cacao from the northeastern mountainous region, which offers deep bitterness, astringency, and acidity. The flavors from both terroirs, enhanced by the gentle sweetness of brown sugar, create an exquisite dish. ■MAISON CACAO's [Terroir] "Terroir" refers to the soil, climate, and environment of a field that influences the taste and characteristics of ingredients. "Terroir" only become