Coco Kyoto produces a product known as Sake Lees. Sake Lees, also called "sake kasu" in Japanese, is a byproduct of the sake brewing process. It consists of the yeast and other fine particles that remain after the liquid sake is separated from the fermented rice mash.

The product Miso Sesame 63% made by Coco Kyoto is a unique chocolate that combines the umami-rich flavors of miso with the nuttiness of sesame. The chocolate contains 63% cocoa content, offering a perfect balance between the rich cocoa flavor and the complementary notes of miso and sesame.

Roaster Chocolate Colombia Arhuac made by Yosano Roaster Chocolate is a premium product crafted by a small-scale chocolate roaster. The chocolate is sourced from the Arhuac community in Colombia, known for its rich, unique flavors derived from native Colombian cacao beans.

Coco Kyoto's Yuzu Miso is a premium product that combines the rich, savory flavors of traditional Japanese miso with the bright, citrusy notes of yuzu. It is often used as a marinade, dressing, or condiment to enhance a variety of dishes, providing a unique blend of umami and tang.

Coco Kyoto's Gyokuro Roasted Green Tea and Brown Rice is a premium beverage that combines the rich flavors of high-quality Gyokuro green tea with the nutty undertones of roasted brown rice. This blend is known for its unique taste profile, featuring a subtle sweetness and smooth finish, making it a sophisticated choice for tea enthusiasts.

The product 75% Dong Nai, Vietnam with Kyoto's sake lees made by Premarche Cacaolate Lab is an artisanal chocolate that blends the unique flavors of single-origin cacao from Dong Nai province in Vietnam with the traditional Japanese sake lees, which are the residual yeast and rice left over from sake production.