For over fifty-five years, Yamashin Sangyo has placed a strong emphasis on quality and authenticity — first with agar-agar, and then, from 1971 onwards, with the preparation of Sakura cherry blossom leaves and flowers for use in confectionery.
Driven by a spirit of innovation, its artisans develop products that transcend the boundaries of Japanese gastronomy. A major symbol in Japan and the jewel of Japanese gastronomy, Sakura embodies renewal and spring, marking key moments in social and cultural life each year.
