[4][6] It is named after Takeda Shingen a famous daimyo who ruled over Yamanashi during the Sengoku era.

[9] The year prior in 2013, the creator wanted to explore the idea of making edible water.

[9] The dessert became a viral sensation and people made special trips to the region to experience the dish.

[11] Darren Wong introduced the dish to the United States in New York City at the April 2016 Smorgasburg food fair.

[13] The water of the original dish is obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a mildly sweet taste.