Hokkaido Rimo World Champion Gelato / 北海道 Gelateria Rimoのジェラート/ 国際ｼﾞｪﾗｰﾄｺﾝﾃｽﾄ２冠達成！世界No1のジェラート☺限定数量入荷！
$5.84$5.30
This gelato, which won two awards at an international gelato contest in Italy, is now available for a limited time only!
Consist of 5 different flavors: vanilla, chocolate, pistachio, hazelnut and cream cheese
The winner of International gelato contest “60th MIG Gastronomy Contest” in 2019
Vanilla: French Montrenion vanilla. It melts with milk and spreads in your mouth with a rich fragrance. It is a gelato that is more mature than expected.
Cream cheese: A popular taste made from French cream cheese and Hokkaido milk! It tastes like “rich milk” that is not cheese-like.
Pistachios: Luxury pistachios from Bronte, Italy. Gives off a very nice nutty scent (BEST SELLER)
Chocolata: In-house blend of three of the finest chocolates from Domori, Italy. You can enjoy the original taste of chocolate.
Hazelnut: Hazelnuts from Piedmont, Italy. A popular taste that can be found in any Italian restaurant. Just one bite and you are in Italy
The main component of gelato is milk. Therefore, the taste and smoothness of gelato are greatly affected by the quality of the milk used.
Rimo uses 100% milk from Abashiri, Hokkaido.
Vanilla: French Monlenion vanilla. Melts with milk and spreads in the mouth with a rich aroma. Gelato that is more mature than expected.
Cream cheese: A popular flavor made with French cream cheese and Hokkaido milk! It tastes like “rich milk” that doesn’t smell like cheese.
Pistachio: Luxury pistachio from Blonde, Italy. The aroma of the beans is addictive. Our most popular gelato
Chocolata: Our own blend of 3 types of top quality chocolate from Domori, Italy. You can enjoy the original taste of chocolate.
Nocciola: Hazelnuts from Piedmont, Italy. A popular dish that can be found anywhere in Italian restaurants. One bite and you’ll feel like you’re in Italy!
Uses milk from Abashiri, Hokkaido
The main ingredient of gelato is milk. Therefore, the quality of the milk used greatly affects the taste and smoothness of the gelato.
Rimo uses 100% milk from Abashiri, Hokkaido.
The farm, which is the production area, is located on a small hill overlooking Lake Notoro, and the cows raised on the hill where the sea breeze blows are raised in a cooler and stress-free environment than other farms.
The cows are so affectionate that each one is given a name. The cows spend their days carefree, sometimes scratching their backs with a brush.
Achieved the only double crown in Japan
In 2019, by winning the international gelato contest “The 60th MIG Gastronomy Contest”, he is the only Japanese to achieve two crowns.
Winning work “UNERI” Small undulations unite to form a big wave. The surge of sesame and shiso flavors became a BIg wave with the scent of manuka and coffee.
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