The Sakura Martini-the perfect way to celebrate Junzo Sakakura

Cherry Blossom season is the perfect time to revisit the Sakura Martini, which accompanied the post on Junzo Sakakura. A classic cocktail gets a uniquely Japanese twist in the way that Sakakura’s architecture combined classic modernist elements such as pilotti and open floor plans, with traditional Japanese craftsmanship to create a new Japanese form of modernism. (Originally posted in June 2020)

Salted cherry blossoms are a traditional delicacy in Japan used for creating dishes for special occasions such as weddings. Salting the cherry blossom is an ancient method of preserving the blossom’s delicate color and scent. The salt on the flower is the perfect replacement for a brined olive. Not surprisingly the blossoms are fairly fragile, I recommend using a tweezer to extricate them from the jar. Because of this, I don't recommend making this drink for large groups...

*If you want your blossom to look picture perfect, with petals unfurled, you might want to re-hydrate it in some sake/gin first but you will lose some of the delicious salty flavor.

This particular Sake Martini is based on the Bar Goto recipe.

Recipe 2.5 oz. gin, I'd recommend Roku gin or Ki No Bi Kyoto Dry Gin

1.0 oz sake

1/4 tspn. maraschino liquor- be judicious with this, it can easily overpower the other flavors While a (martini) coupe is chilling, gently mix the ingredients over ice in a mixing glass. Strain ice cold libation into a coupe and garnish with a sakura blossom As always at TMGtC this is a booze forward drink. The modernists liked their martinis STRONG. If you need to siss it up, add more sake and less gin.

Thirsty for more? Click here for more about Junzo Sakakura, the architect who inspired this post.