Sankt Gallen Introduces the Brewing Background Behind Its Spring-Limited "Sakura" Made with Yaezakura Cherry Blossoms
Sankt Gallen, based in Atsugi City, Kanagawa Prefecture, introduced the brewing process and ingredient characteristics of its spring-limited beer "Sakura" on Instagram. In line with "Cherry Blossom Day" on March 27, it also explained why it uses yaezakura cherry blossoms, as well as the steps for salting and cold-aging them.
Hop BroToday we’re talking about Sankt Gallen Sakura from Atsugi, Kanagawa. In line with Cherry Blossom Day on March 27, they introduced the brewing background behind this spring-limited beer on Instagram.
MugiWhoa! So beer and cherry blossoms aren’t just for looks, they’re serious about the inside too! Just hearing spring-limited beer already makes it feel so seasonal.
Hop BroAnd the cherry blossoms they use aren’t Somei Yoshino, but yaezakura, which bloom later. It’s sharp that they chose the kind better suited for brewing instead of the one that feels like the star of hanami.
MugiWhat? Why yaezakura in particular? Is there a reason for blooming later?
Hop BroBecause they hand-pick the blossoms, salt them right away, and then let them rest in a refrigerator for about a year, so the timing of the harvest matters. With this cold-aging brewing process, they’re properly brewing in the scent of spring.
MugiWait, a whole year?! Even cherry blossoms are aged... from salting to aging, that’s pure craftsmanship.
Hop BroThey also desalinate them under running water the day before, and they use 60 kg of yaezakura in a single brew. On top of that, the hop bitterness is kept low so the cherry blossom aroma can come forward.
MugiWow, so it’s kind of like cherry blossom mochi? When you say cherry mochi flavor, I immediately want to try it!
Hop BroExactly. The official page also mentions coumarin as one of the aroma components that gives it a cherry mochi-like scent. They also use 20% wheat malt for a soft mouthfeel, and even add the sake rice Rakufubai to aim for a dojima cherry blossom mochi feel.
MugiThat’s amazing! Recreating even the plump impression in beer sounds delicious before you even drink it!
Hop BroThat’s the skill of the so-called "original craft beer maker" and its mastery of seasonal ingredients. Once you know the brewing background, it doesn’t feel like just another spring beer anymore. It feels like you’re drinking spring itself.
MugiI completely want to drink it now! It feels like a season captured in one glass. I want to run to the shop right now!
The Atsugi, Kanagawa brewery Sankt Gallen, a pioneering craft beer maker, introduced the background behind its spring-limited beer "Sankt Gallen Sakura" on Instagram. The post, timed to coincide with "Cherry Blossom Day" on March 27, explained that the cherry blossoms used in the beer now on sale are not the Somei Yoshino variety commonly seen at hanami, but yaezakura, which bloom later.
According to the company’s official information, "Sakura" is a cherry blossom mochi-flavored beer made with cherry blossoms and leaves, and it has been sold as a spring-limited release since February 19, 2026. Each brew uses 60 kg of yaezakura cherry blossoms. The hand-picked blossoms are salted immediately, then left to rest in a refrigerator for about a year before brewing. Even the pre-processing is labor-intensive, including desalting them under running water the day before.
The flavor direction is also clearly defined. The bitterness of the hops is kept restrained so that the aroma derived from the cherry blossoms can stand out, and the official page also mentions coumarin as one of the scent components that gives it a cherry mochi-like aroma. In addition, the beer uses 20% wheat malt to create a soft mouthfeel, and by adding the sake rice "Rakufubai," grown by Izumibashi Sake Brewery in Ebina City, Kanagawa Prefecture, it aims for a plump impression reminiscent of dojima cherry blossom mochi.
Sankt Gallen is, in a sense, the "original craft beer maker," with a history of obtaining a brewing license in the United States before craft beer was legalized in Japan. True to the company’s strengths in making limited-edition beers with seasonal ingredients, "Sakura" also translates the feel of spring into beer, from selecting the cherry blossom variety to the brewing process. It is the kind of beer that makes you want to know its background before picking up a bottle to drink in this season.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday we’re talking about Sankt Gallen Sakura from Atsugi, Kanagawa. In line with Cherry Blossom Day on March 27, they introduced the brewing background behind this spring-limited beer on Instagram.
MugiWhoa! So beer and cherry blossoms aren’t just for looks, they’re serious about the inside too! Just hearing spring-limited beer already makes it feel so seasonal.
Hop BroAnd the cherry blossoms they use aren’t Somei Yoshino, but yaezakura, which bloom later. It’s sharp that they chose the kind better suited for brewing instead of the one that feels like the star of hanami.
MugiWhat? Why yaezakura in particular? Is there a reason for blooming later?
Hop BroBecause they hand-pick the blossoms, salt them right away, and then let them rest in a refrigerator for about a year, so the timing of the harvest matters. With this cold-aging brewing process, they’re properly brewing in the scent of spring.
MugiWait, a whole year?! Even cherry blossoms are aged... from salting to aging, that’s pure craftsmanship.
Hop BroThey also desalinate them under running water the day before, and they use 60 kg of yaezakura in a single brew. On top of that, the hop bitterness is kept low so the cherry blossom aroma can come forward.
MugiWow, so it’s kind of like cherry blossom mochi? When you say cherry mochi flavor, I immediately want to try it!
Hop BroExactly. The official page also mentions coumarin as one of the aroma components that gives it a cherry mochi-like scent. They also use 20% wheat malt for a soft mouthfeel, and even add the sake rice Rakufubai to aim for a dojima cherry blossom mochi feel.
MugiThat’s amazing! Recreating even the plump impression in beer sounds delicious before you even drink it!
Hop BroThat’s the skill of the so-called "original craft beer maker" and its mastery of seasonal ingredients. Once you know the brewing background, it doesn’t feel like just another spring beer anymore. It feels like you’re drinking spring itself.
MugiI completely want to drink it now! It feels like a season captured in one glass. I want to run to the shop right now!
