A light, tart, low-sugar cocktail that begs for sunlight and springtime.
1. Soak 2 salted cherry blossoms in water until rehydrate, and muddle half of a Tanenashi Honey Umeboshi.
2. Chill a tall glass and fill with ice, placing soaked cherry blossoms artfully in between the cubes.
3. In a large mixing glass, pour 3oz Sakura Shiranami Imo Shochu over ice, then spoon in umeboshi paste.
4. Mix until incorporated but still slightly pulpy, then strain into the tall glass, top with soda water and serve with a straw. Sakura blossoms should be blooming and floating beautifully.