Cherry blossom season arrives at Starbucks in Japan
Check out the seasonal beverages, merchandise and more from Starbucks in Japan.
The first signs of spring are blooming at Starbucks stores across Japan. Customers can enjoy new seasonal beverages, merchandise and exciting in-store AR experiences on their mobile device for a limited time.
NEW SEASONAL MENU
- Sakura Sakusaku Frappuccino® blended beverage: A creamy blend of strawberry, cream and a base of sakura jelly topped with whipped cream and crispy pieces of strawberry macaron.
- Sakura Soy Latte: A smooth blend of soymilk and sakura strawberry sauce topped with shaved white chocolate petals and pink silver sugar.
ROASTERY MENU
At the Starbucks Reserve® Roastery Tokyo, customers can enjoy six seasonal beverages alongside a spring interpretation of a yearlong favorite, as well as seasonal Princi® baked treats.
- Barrel Aged Cold Brew: This customer favorite gets updated for spring with a delightful seasonal ice cube.
- Sakura Macchiato: A beverage featuring a smooth and soft mouthfeel that combines chocolate with Starbucks Reserve® Gravitas Blend® coffee, topped with strawberry cream. This beverage is inspired by cherry blossoms in full bloom dancing in the wind.
- Rose Raspberry & Lychee Tea: Sakura Allure Tea combined with raspberry puree and lychee juice, with a sweet, tart taste and gorgeous aroma reminiscent of roses.
- Snow Blossom: Made with Sakura Allure Tea, cacao juice and goishicha fermented tea from Kochi Prefecture, finished with sweet amazake.
- Arriviamo™ Frozen Decadent Strawberry: A frozen delight made from Strawberry Mint Oolong Tea, featuring the freshness of oolong and herbs alongside the fruity acidity of strawberries, topped with fresh strawberries and strawberry Espuma.
- Arriviamo™ Frozen Serene Strawberry: The same delightful taste as the Arriviamo™ Frozen Decadent Strawberry with less than 1% alcohol.
- Serene Irish Coffee: Another interpretation of one of the Arriviamo™ bar’s most popular classical cocktails with less than 0.8% alcohol.
