How it is made

Drawing cherry blossom through ume vinegar

A syrup of cherry-blossom flowers, sugar and ume vinegar from the brewery’s own liqueur making is blended into Nishiyoshino green-ume liqueur.

Making cherry-blossom syrup

The acidity of ume vinegar draws out natural aroma and colour, creating a floral layer without artificial flavouring or colouring.

Blending it with green-ume liqueur

The firm acidity of Nishiyoshino ume receives a floral note recalling sakura mochi.

The result

Ume and blossom joined in pale pink

Green-ume acidity shapes the generous sweetness, leaving only a light floral perfume through the finish.

Taste profile

Sakura mochi, apricot and green ume

Pale pink in the glass, with aromas recalling sakura mochi, tonka bean and apricot. Smooth sweetness meets green-ume acidity, ending cleanly with quiet blossom perfume.

Food affinities

Dishes that layer onto sakura’s floral note

MIYOSHINO no SAKURA UMESHU layers a sakura flower syrup, made with cherry blossoms and umezu (plum vinegar), onto umeshu built from green ume grown in Nishi-Yoshino. The pairings below are not an official recommendation from the producer, but a reading based on the flavor characteristics recorded on this page.

A floral aroma reminiscent of sakura mochiHanami dango (sweet rice dumplings), tup tim krop (Thai water chestnut dessert with rose water), elderflower granita. The floral aroma reminiscent of sakura mochi echoes desserts built on floral notes.

Green ume’s crisp acidityOctopus dressed with ume paste, larb pla (Thai herb-dressed fish salad with lime), a plate of pickled vegetables. Green ume’s crisp acidity echoes dishes built around acidity.

An apricot-like nuanceJapanese pear and persimmon compote, yum mamuang (Thai green mango salad), apricot clafoutis. The apricot-like aroma echoes dishes and desserts carrying their own stone-fruit nuance.

A clean, light finishWhite fish steamed with sakura leaf, larb ped (Thai herb-dressed duck salad), grapefruit and mint salad. The clean, light finish echoes dishes that leave a light aftertaste.

Following the floral aroma overlap described in The Science of Food Pairing (summary), this reading pairs the floral note of the sakura syrup with desserts built on floral aromas. The way green ume’s acidity resonates with acid-forward dishes follows the acid axis described in Logical Pairing.

Pairing guide — Umeshu

The producer

Nara Kasugayama Shuzo, established in 1877

Established in 1877, Nara Kasugayama Shuzo works with Nara water and fruit across its distinctive Hanafuda-labelled umeshu range.

Official producer website

From the same producer

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