Sakura Leaves

Sakura leaves, harvested from the same cherry tree that produces Japan’s iconic cherry blossoms, bring a distinctive and unexpected depth when used as a gin botanical. Unlike the delicate floral notes of the sakura flower, the leaves offer a subtly earthy, herbal character with soft hints of almond and green tea. Traditionally preserved in salt for culinary use—most famously in sakura mochi—these leaves carry a gentle umami quality that adds texture and complexity to gin.

In distillation, sakura leaves are often used alongside the flowers to provide a fuller, more balanced expression of the cherry tree’s essence. When carefully macerated or distilled, they introduce a mellow, aromatic base note that supports and enriches brighter botanicals like citrus or green tea. Their restrained savouriness contrasts beautifully with the crispness of juniper, helping to build a layered and elegant gin profile.

Sakura leaves are notably featured in Japanese gins such as Roku, where they are one of six native botanicals chosen to reflect the seasons and the spirit of Japanese craftsmanship. Their inclusion highlights a respect for nature’s subtleties and the importance of harmony in flavour—a quality increasingly valued by discerning gin drinkers worldwide.