It could be said Japan has a fifth season – Tsuyu (梅雨), literally meaning “plum rain”. Tsuyu comes between spring and summer and is a time of consistent, gentle rains. This is also when the plum tree starts to bear fruit and is ripe for harvesting, in its “shun”. When tsuyu arrives, plums peak in aroma and flavour; they develop such a striking rich sweetness which adds depth to a Roku cocktail.
The Winstone (RM 48), made with plum and shisho puree, makes for a refreshing sour tipple. The spirit forward Kemuri (RM 48) is full of flavour with its combination of smoked plum with apple wood chip, Aperol and vermouth. Taking a spin on a classic, Ramune (RM 42) is a G&T with hints of plum and a foam finish.
“Spring represents a new start, a new chapter. Plums shine at their best in Spring, like a revealing of a new chapter and experience. These cocktails made with Roku and plums are a unique expression of the promise of spring,” the Bar Manager of Terumi, Caden Chua, explains.
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