How it tastes
The matcha leads, slightly astringent and grassy, with the gin's juniper running underneath. Peach softens the mid-palate. The sakura comes through as the foam breaks, a salty-floral hint that anchors the whole drink. Lime keeps it sour and bright. Not sweet. We've found people who think they don't like matcha often like this one.
Why we built it
Matcha cocktails are usually either too earthy (when matcha overwhelms) or too sweet (when the recipe compensates with sugar). The goal was a matcha drink that didn't taste like dessert. Lime and salt-pickled sakura both do the same job here: they brighten the palate so matcha stays a flavour, not a chore. The peach is the bridge between matcha's vegetal note and sakura's floral one. Took us a few rounds to get the matcha-to-citrus ratio right. The version on the menu is ratio 1.5g to 15ml lime, which felt counterintuitive but lands well.
Where to drink it
On the menu at Dissolved Solids in Damansara Kim. Easier to find at quieter hours (open Tuesday to Sunday). Reserve a table if you're coming with friends.
For more on matcha and Asian beverage tradition, we've written about Malaysian tea culture in the journal. And if you want to build a different floral cocktail, the drink builder can route you toward something similar.
Frequently asked questions
What glass is the Matcha Sakura served in?
A chilled coupe, up, with a salt-pickled sakura blossom floated on top. The drink is pale green from the sifted matcha and the blossom sits pink against the green. A wide-bowled coupe gives the bartender room to settle the blossom and lets the herbal-floral nose open up to the drinker.
Can I substitute the ceremonial matcha?
Ceremonial grade matters here. Culinary-grade matcha (the cheaper baking variety) is too bitter and grassy for this drink. The ceremonial grade gives the smooth, vegetal, slightly sweet character that pairs with the peach and sakura. Sifting is essential too; matcha lumps don't dissolve in shaker dilution. Genmaicha or hojicha don't substitute; both are roasted teas with completely different profiles.
How strong is the Matcha Sakura?
Around 16 to 19 percent ABV in the glass after the shake. The 45ml of gin is the alcohol load; the matcha, peach, lime, and sakura syrup add volume but no extra spirit. Lower than a Martini, in the same neighbourhood as a sour. The drink reads as light and floral; pace it because the gin can sneak up.
Where can I order a Matcha Sakura in PJ or KL?
On the menu at Dissolved Solids in Damansara Kim, Petaling Jaya (43-1 Jalan SS20/11, Tue to Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607). Also on request at Soluble Solids in SS2, Petaling Jaya (50-1 Jalan SS2/24, Wed to Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both bars are in Tatler Asia Top 20 Bars 2025/26. Easier to find at quieter hours when the bartender has time for the sifting.
What food pairs with the Matcha Sakura?
Japanese small plates. Sashimi, sushi, tempura, gyoza. Salt-grilled fish (shioyaki). For dessert pairings, anything matcha-and-cream coded: matcha ice cream, dorayaki, mochi. For Malaysian context, the drink works alongside lighter dim sum (har gow, siu mai) at a yum cha. Avoid anything spicy or heavy; the floral palette gets steamrolled.