Put milk and gelatin in a medium pot and let bloom for 5 minutes. Add heavy cream, honey, and sugar to the pot, and heat until gelatin and sugar are dissolved. Don't let it get too hot or boil.

In a small bowl, mix Kinako and a small amount of the warm milk mixture until there are no lumps. Add the Kinako mixture back to the milk mixture and mix well.

Cool the milk mixture using an ice bath, stirring constantly. When the liquid is cold and slightly thickened, pour it into 4 glasses or ramekins. Refrigerate at least 4 hours.

In a small pot, put all the ingredients for the sauce. Let boil for 3 minutes or until very slightly thickened. It will thicken further when completely cooled.

Pour the sauce over Pannacotta before serving.