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.