{"id":8170,"date":"2026-09-03T08:00:03","date_gmt":"2026-09-03T15:00:03","guid":{"rendered":"https:\/\/catbradley.io\/?p=8170"},"modified":"2026-09-03T08:00:03","modified_gmt":"2026-09-03T15:00:03","slug":"starbucks-japan-adds-new-sweet-potato-frappuccino-and-latte-to-the-menu-but-do-they-deliver-the-taste-of-autumn","status":"publish","type":"post","link":"https:\/\/catbradley.io\/?p=8170","title":{"rendered":"Starbucks Japan adds new Sweet Potato Frappuccino and Latte to the menu, but do they deliver the taste of autumn?"},"content":{"rendered":"

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New drinks coincide with the opening of the chain\u2019s new \u201cCustomisation Bar\u201d, giving us a hack for making them even better. \u00a0<\/strong><\/span><\/p>\n

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

There\u2019s now a distinct feeling of autumn in the air, and Starbucks<\/strong> is heralding its arrival in Japan<\/strong> with a very distinctive autumnal flavour: sweet potato<\/strong>. The ingredient is being showcased in two new drinks, the Torori Mitsuimo Beni Haruka Frappuccino<\/strong> and the Torori Mitsuimo Beni Haruka Mousse Tea Latte<\/strong>, which went on sale on 2 September.<\/p>\n

With \u201ctorori<\/strong>\u201d meaning \u201cmelty<\/strong>\u201d or \u201cgooey<\/strong>\u201d, and \u201cmitsuimo<\/strong>\u201d (\u201choney potato\u201d) referring to its thick sweetness, the Japanese names sound enticing to the ear, but would they be just as enticing to the palate<\/strong>? That was something our resident Starbucks expert, K. Masami<\/strong>, was keen to find out, so she lined up early when the drinks were released, and purchased them both for a tasting.<\/p>\n

\u25bc She started the proceedings with the Tea Latte,<\/strong> which is sold in Small through to Venti sizes, from 640 yen (US$4.35).<\/p>\n

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The beauty of this drink lies in its<\/strong> many layers<\/strong> \u2013 take a preliminary sip and you\u2019ll get a beautiful mouthful of honey-like sweetness<\/strong> from the chilled sweet potato paste in the base<\/strong>. Move the straw up slightly, and you\u2019ll be able to enjoy a layer filled with milk tea<\/strong>, made with Darjeeling<\/strong> and Assam<\/strong> for a bold yet aromatic and refreshing astringenc<\/strong>y, before finishing with the fluffy mouthfeel of the sweet-potato-flavoured mousse topping<\/strong>.<\/p>\n

As the drink contains a pre-blended tea mix, it can\u2019t be customised with a different type of milk, so that\u2019s something you might need to be aware of, but thankfully for Masami, that wasn\u2019t a concern. After enjoying the layers separately she mixed them all together, and that\u2019s when the beverage levelled up, taking on a richer, deeper flavour and consistency, and making every sip taste like Japanese autumn.<\/p>\n

Masami loved the way Starbucks chose to use the Beni Haruka<\/strong> sweet potato variety, as it\u2019s the one that\u2019s most ubiquitous in Japan so it delivered all the familiar, nostalgic flavours from way back in her childhood<\/strong>. It worked a treat in the Frappuccino<\/strong> too, proudly showing off its sweet, rich flavour with the addition of crispy roasted sweet potato-flavoured pieces on top. These pieces are inspired by \u201cimomitsu<\/strong>\u201d (\u201cpotato honey\u201d), which is the caramelised, honey-like juices that ooze out and harden on the surface of a sweet potato as it bakes, and they added an extra layer of authentic flavour to every mouthful.<\/p>\n

\u25bc Frappuccino on the left<\/p>\n

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Another surprise awaiting customers from 2 September is the new \u201cCustomisation Bar<\/strong><\/a>\u201d, which lets customers add various extras to their drinks<\/strong>, to personalise the flavours.<\/p>\n

\u25bc The five optional add-ons are: Vanilla Sugar & Salt<\/strong>, Pepper Cardamom Maple Sauce<\/strong>, Ginger Sugar Chips<\/strong>, and Cinnamon Powder and Honey<\/strong>.<\/p>\n

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Masami had requested almond milk for her Frappuccino (the milk in the Frappuccino can be customised) so as she walked by the customisation bar, she couldn\u2019t resist adding a sprinkling of cinnamon, which she thought might pair well with the slightly nutty flavour.<\/p>\n

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Taking a sip with the cinnamon made her fall even deeper in love with the Frappuccino, as it paired exceptionally well with the sweet potato. As a lover of spice, she would even go as far as to say that the drink felt complete after the cinnamon had been added<\/strong>, and she ended up wishing she\u2019d tried it on the latte too.<\/p>\n

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There\u2019s something about cinnamon that really helps to being things to life in a very autumnal way, so if you do get to order one of these drinks, she highly recommends adding it if you can. It\u2019ll really get you in the mood for all things autumn, and with a very distinctive seasonal ingredient as the main star, the flavour of Japanese autumn will stay with you as a fond memory after the very last sip.<\/p>\n

Images \u00a9SoraNews24<\/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":"

New drinks coincide with the opening of the chain\u2019s new \u201cCustomisation Bar\u201d, giving us a hack for making them even better. \u00a0 There\u2019s now a distinct feeling of autumn in…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[1],"tags":[],"class_list":["post-8170","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\/8170","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=8170"}],"version-history":[{"count":0,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/8170\/revisions"}],"wp:attachment":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}