Flavors from left to right: sakura (cherry blossom), cherry, peach.
Kohakutō is made by mixing kanten (agar, jelly made from seaweed) with sugar and then dried for a few days. During this drying process, some of the sugar would seep out and create a thin crunchy layer on the outside, while the jelly mix inside stays juicy.
This version celebrates spring with three sakura (cherry blossom) shapes and flavors.
Best-before date: 1 month
Allergen: peach, alcohol
Kanten (seaweed jelly)
Sakura leaf-infused liquor