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Description
Yamato Japanese Cherry Blossom Plum Wine (Sakura Umeshu) 500mlA Sakura Season Umeshu for the Professional Bar Why Chefs & Sommeliers Choose This Clean label: No artificial colours, flavours, or preservatives. Domestic ume fruit (): Japanese grown plums, not imported concentrate. Seasonal storytelling: A natural centrepiece for spring menus and cherry blossom events. Low ABV versatility: At 14%, it works neat, in highballs, and in cocktails without overpowering. How to Serve Neat or on ice: Serve chilled at 58C
A Sakura-Season Umeshu for the Professional Bar
Why Chefs & Sommeliers Choose This
- Clean label: No artificial colours, flavours, or preservatives.
- Domestic ume fruit (国産梅果実使用): Japanese-grown plums, not imported concentrate.
- Seasonal storytelling: A natural centrepiece for spring menus and cherry blossom events.
- Low ABV versatility: At 14%, it works neat, in highballs, and in cocktails without overpowering.
How to Serve
- Neat or on ice: Serve chilled at 5–8°C to let the blossom aromatics open up.
- Sakura spritz: 1 part umeshu, 2 parts sparkling water, garnish with a shiso leaf.
- Japanese Cosmo: Swap triple sec for sakura umeshu — adds colour and floral depth.
- Dessert pairing: Pour over vanilla ice cream or alongside mochi for a simple Japanese dessert course.
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.
Product Details
| Type | 桜梅酒 — Sakura Umeshu (Cherry Blossom Plum Wine) |
| Brand | Yamato |
| Product Name | Koto no Haru (古都の春 — "Spring of the Ancient Capital") |
| Origin | Japan (Domestic Ume Fruit — 国産梅果実使用) |
| ABV | 14% |
| Volume | 500ml |
| Best Served | Chilled (5–8°C), on ice, as a spritz, or in cocktails |
What is the difference between umeshu and sakura umeshu?
Standard umeshu is made by steeping ume (Japanese plums) in spirit and sugar. Sakura umeshu adds a cherry blossom infusion during or after steeping, which gives it a pink hue, floral aroma, and a lighter, more perfumed character. Koto no Haru uses this method with domestic Japanese ume fruit — no artificial colouring is used.
Is this suitable for a professional bar or restaurant list?
Yes. At 14% ABV and 500ml, it's sized and priced for by-the-glass pours, cocktail programmes, and dessert pairings. The clean label (no additives) and provenance story (domestic ume, cherry blossom infusion) make it easy to menu-write around. It's a natural fit for spring/seasonal rotations and Japanese-themed beverage lists.
How should I store sakura umeshu?
Store in a cool, dark place away from direct sunlight. Once opened, refrigerate and consume within 3–4 weeks for the best flavour. The natural colour may shift slightly over time — this is normal and does not affect quality.
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