1.5 oz of IICHIKO (sic) Barley Shochu (yes, iichiko),
1.5 oz of Cocchi di Torino Vermouth Rosso,
.125 oz of Kiuchi no Shizuku, the distilled white ale from Hitachino,
3 dashes (or, 9 drops) of Bittercube Orange Bitters.
The drink is served up in a cocktail coupe and garnished with a preserved edible sakura blossom.
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