Elaborated by Japanese Master Craftsmen with respect due to traditions, it can be used for all culinary adventures ! The cherry blossom is hand picked in April, exclusively in Japan and then placed in rice vinegar for 6 months to diffuse its delicate perfume. Then the vinegar is filtered and the blossom pressed to diffuse all the strength of their aroma.

Our perfect combination : grated raw vegetables, shell fish salads and fish tartars, Saint-Jacques scallops... or veal. You can also use it for oysters, to deglaze offal, season red fruit salads…Reduced, it expresses all its perfume and is perfect with meat and fish.