A Sakura-Season Umeshu for the Professional Bar

Sakura umeshu is a cherry blossom-infused Japanese plum wine — and Koto no Haru (古都の春 — "Spring of the Ancient Capital") is one of the finest expressions of the style. Whole domestic Japanese ume plums are steeped and then infused with cherry blossom essence, producing a naturally coral-pink liqueur with a layered sweetness: tart stone fruit up front, delicate floral mid-palate, and a clean honey finish. At 14% ABV, it sits between a dessert wine and a light liqueur — versatile enough for a standalone serve or as a cocktail backbone. No artificial colouring; the blush comes entirely from the fruit and blossom infusion.

What does it taste like?

The aroma opens with cherry blossom and ripe plum, with a faint almond undertone. On the palate, it balances sweet-tart ume against soft floral sakura notes — think elegant sweetness rather than sugary. The finish is clean, lightly honeyed, and never cloying. Unlike standard umeshu, the sakura infusion adds a delicate perfumed quality that makes this a more refined, seasonal pour — ideal for spring menus, hanami-themed cocktail lists, or as a standalone dessert serve.

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