SAKURA (CHERRY BLOSSOM CHEESE)

Cherry blossoms are out in mid-January in Okinawa, the earliest in Japan. We hand pick the blossoms, wash and dry them and then press and salt them to bring out the aroma. This is a most interesting cheese. It can be described very simply as "cheese meets Sakura mochi." It is very definitely a cheese, but its taste is reminiscent of Sakura mochi. It pairs beautifully with tea, of course. Paired with alcohol, it goes well with something light, nihonshu, white wine, sparkling wine or awamori.