2 parts Hakkaisan sake 1 part Umeshu (Japanese plum liqueur) 5 ml. Calpis (a cultured, sweetened milk drink) 1/2 tsp. grenadine syrup
Shake all ingredients with ice in a cocktail shaker. After pouring into a glass, garnish with a maraschino cherry.
Comment from inventor Keiichi Kataoka: Imagined a Japanese sunset.