Bright and green with a touch of quickly fading heat, wasabi distillate is pungent, yet delicate enough to let the ROKU Sakura Bloom's complex floral profile shine. Mancino sakura vermouth, of which only 4,000 bottles are produced per year, lends its distinct bitterness to the palate. Lastly, the cocktail is rounded off with pickled Hajikami's sweet and spicy notes.

With ROKU Gin's complex herbaceous profile as its foundation, this cocktail bursts with botanical brilliance. Fresh cucumber and honeydew infuse the drink with a cool, rejuvenating flavour, while a lime extraction adds a citrusy, vivid green hue. Like the head on a pour of draft beer, a thick cherry blossom lather transforms the drink into creamy decadence.

Crafted with finesse, this unique concoction intertwines the delicate floral notes of ROKU Sakura Bloom with the earthy essence of tuak, a traditional rice wine from Sarawak. Rooibos tea lends a rich, aromatic depth, while the addition of red bean introduces a subtle sweetness and creamy texture. Each ingredient has been carefully selected to ensure unparalleled mouthfeel.