Crafted with precision, this cocktail blends the delicate essence of sakura gin with the extracted clarity of clarified pink guava, offering tropical sweetness. Enhanced by the herbal notes of a housemade basil cordial and a touch of saline for balance, the cocktail's profile is then rounded off with a refreshing burst of citrus.

The kedondong is a tropical fruit native to the equatorial climate of Malaysia. As the fruit matures, it gradually transforms to a golden yellow, offering a delightfully floral aroma and a taste similar to pineapple. Paired with ROKU Sakura Bloom, pickled kendondong sets the stage for a delicately floral cocktail with smooth citrus notes from Shochu, calamansi distillate, and citric.

Inspired by ROKU's "shun" philosophy, here's a drink to toast luscious Malaysian fruits in season. Indulge in its tropical allure, a tantalising blend of fresh papaya juice and honey infused with the citrusy zing of yuzu. Aromatic kaffir adds a subtle herbal note, while a touch of mezcal brings depth and smokiness. Finished with a splash of citrus and soda.