{"id":5415,"date":"2026-04-03T09:00:49","date_gmt":"2026-04-03T16:00:49","guid":{"rendered":"https:\/\/catbradley.io\/?p=5415"},"modified":"2026-04-03T09:00:49","modified_gmt":"2026-04-03T16:00:49","slug":"starbucks-japan-unveils-epic-frappuccino-hunt-with-five-to-find-in-new-star-birthday-campaign","status":"publish","type":"post","link":"https:\/\/catbradley.io\/?p=5415","title":{"rendered":"Starbucks Japan unveils epic Frappuccino hunt with five to find in new Star birthday campaign"},"content":{"rendered":"

\"\"<\/p>\n

There is a way to try them all<\/span>.<\/strong><\/span><\/p>\n

<\/span><\/p>\n

On 2 August, 1996, Starbucks<\/strong> opened its first-ever Japanese branch in Tokyo\u2019s Ginza district, making 2026 its 30th birthday year<\/strong>. To celebrate, the chain has a huge three-part anniversary project in the works, scheduled to be released in three stages across April<\/strong>, mid-June<\/strong> and August<\/strong>, and today they pulled the curtain back on its first big surprise:\u00a0The Star Frappuccino<\/strong>.<\/p>\n

Starbucks says it\u2019s served over 2 billion Frappuccinos in Japan over the past 30 years<\/strong> \u2013 a whopping figure that works out to roughly 67 million Frappuccinos a year<\/strong> \u2013 and this first celebratory release honours that history with the theme of \u201cReturning to our roots, and surpassing our roots<\/strong>\u201c. In keeping with this theme, the new release sees five classic Frappuccinos<\/strong> returning from the past with modern updates to the ingredients, texture and aroma to achieve what the chain describes as their \u201cevolved and perfected<\/strong>\u201d form.<\/p>\n

They won\u2019t be that easy to find, though, as Starbucks is turning the release into something of a gift hunt, with every branch selling only one of the five Frappuccinos<\/strong>. According to the chain, this is so customers can \u201csearch, discover, and enjoy all five classic Frappuccinos\u201d in the Star Frappuccino range.<\/p>\n

The flavours selected for this release were based on popularity, so let\u2019s take a look at which ones were chosen, and what makes each one so special.<\/p>\n

\u25bc Melon <\/strong>(736 yen [US$4.62] takeout; 750 yen dine-in)<\/p>\n

\"\"<\/p>\n

Said to be \u201cthe most anticipated Frappuccino, which generated the most excitement before its release\u201d, this beverage originally contained the fragrant pulp of domestically grown red-fleshed muskmelon<\/a>, with a melon base and melon-flavored whipped cream to make you feel like you\u2019re savouring only the best parts of a perfectly ripe melon<\/strong>.<\/p>\n

For this 30th anniversary version, the amount of pulp has been increased, to such an extent it\u2019s being described as \u201cthe largest amount of melon pulp in any product ever released by Starbucks Japan\u201d. Different melon flavours intermingle in each layer, delivering a \u201cmelon experience that goes beyond melon\u201d.<\/p>\n

\u25bc Fruit Yogurt<\/strong> (717 yen takeout; 730 yen dine-in)<\/p>\n

\"\"<\/p>\n

Described as \u201cthe number-one Frappuccino that people want to drink right now, especially in this era\u201d, this drink contains a blend of yoghurt, milk, and fruit syrup to create a smooth and pleasant \u201cyoghurt sensation<\/a>\u201c. That sensation has been dialled up to 11 for this release, with a yoghurt layer that now extends all the way to the bottom of the cup. The top layer of mixed fruit jelly now contains four types of fruit \u2013 strawberry<\/strong>, yellow peach<\/strong>, orange<\/strong>, and white peach<\/strong> \u2013 adding more tartness and sweetness for enhanced refreshment, while crushed almonds, deep-roasted specifically for this Frappuccino, provide a fragrant texture and nutty richness.<\/p>\n

\u25bc Next, up we have Coffee Jelly <\/strong>(687 yen takeout; 700 yen dine-in).<\/p>\n

\"\"<\/p>\n

Starbucks says this is the Frappuccino that best captures its signature coffee taste, offering \u201cthe ultimate coffee experience\u201d through its coffee-blended base, bittersweet coffee jelly layer and whipped cream topping. The coffee jelly, made from Starbucks\u2019 original espresso roast, has a smooth, jiggly texture and slightly bitter taste that perfectly complements the sweetness of the Frappuccino, allowing the coffee flavour to unfold as you drink it. This updated version upgrades the whipped cream to coffee whipped cream, resulting in an even richer flavour and a luxurious, all-enveloping coffee experience.<\/p>\n

\u25bc Kaga Bo Hojicha\u00a0<\/strong>(717 yen takeout; 730 yen dine-in)<\/p>\n

\"\"<\/p>\n

A Frappuccino that \u201ctruly embodies the spirit of Japan, in true Starbucks style<\/strong>\u201c, this cult classic showcases a special stem-only roasted green tea that originated in the Kaga Domain (modern-day Ishikawa and Toyama Prefectures). By lightly roasting the tea stems, a tea with a beautiful golden colour and toasty aroma is produced, making it a hit with tea lovers.<\/p>\n

For this new version, the original jelly pieces<\/a> have been replaced with hojicha-flavoured warabi mochi (a jelly-like traditional bracken starch confection) and a new white mocha-flavoured whipped cream has been added for a mellow sweetness. Up top is a sprinkling of \u201cKaga Bo Hojicha Powder\u201d, which utilizes first-flush tea leaves for added fragrance and texture.<\/p>\n

\u25bc Finally, we have Chunky Cookie<\/strong> (687 yen takeout; 700 yen dine-in).<\/p>\n

\"\"<\/p>\n

This Frappuccino, said to be the number one choice amongst teenage customers, offers a \u201creal cookie experience<\/a>\u201d with its crunchy texture and rich milky flavour. A whole chocolate chunk cookie is blended into the vanilla-flavored base<\/strong>, releasing the cookie\u2019s texture and fragrant chocolate flavour with every sip. Now, the drink is even more exciting, with the development of an all-new cookie that complements the Frappuccino more perfectly, and a topping of baked chocolate and cookie pieces for extra crunch and flavour.<\/p>\n

As an added anniversary special, the chain will be running a special \u201cStar Frappuccino Quest<\/strong>\u201d campaign, where 100 lucky customers who purchase three of the new drinks will win a year\u2019s supply of Frappuccinos. Winners will be awarded the title of \u201cFrappuccino Master<\/strong>\u201d and receive an Original Digital Starbucks Card, topped up with four 700-yen e-tickets each month for 12 months.<\/p>\n

\"\"<\/p>\n

Those who purchase all five drinks will be entered into a draw to win a special \u201cGolden Frappuccino Statue\u201d, a commemorative piece made for the 30th anniversary.<\/p>\n

\u25bc This statue has been meticulously handcrafted by skilled artisans at a renowned Arita ware kiln.<\/p>\n

\"\"<\/p>\n

The chance to win prizes adds even more fun to the hunt for these new Frappuccinos, and to help you find them all, the chain has set up a special site<\/a> where you can easily search for the drink of your choice and locate it on a map. As for the Frappuccinos, they\u2019ll only be available for a limited time from 8 April, so you\u2019ll want to act fast to find them before they disappear again into the annals of Starbucks history.<\/p>\n

Related: Star Frappuccino Store Finder<\/a>
\nSource, images: Press release<\/em>
\n\u25cf Want to hear about SoraNews24\u2019s latest articles as soon as they\u2019re published? Follow us on Facebook<\/a> and Twitter<\/a>!<\/em><\/p>","protected":false},"excerpt":{"rendered":"

There is a way to try them all. On 2 August, 1996, Starbucks opened its first-ever Japanese branch in Tokyo\u2019s Ginza district, making 2026 its 30th birthday year. To celebrate,…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rss"],"_links":{"self":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/5415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5415"}],"version-history":[{"count":0,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/5415\/revisions"}],"wp:attachment":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}