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Hokkaido Rimo World Champion Gelato / 北海道 Gelateria Rimoのジェラート/ 国際ジ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!

$5.30

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  • 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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