I lacked the courage to try this as a Negroni-format drink, so I used Manhattan-esque ratios: 2:1/2:1/2. Quite good. I might summon the fortitude to try it as written. I'm not a big mint fan, and too much Braulio comes across as Fernet-y to me. I bet this is great for Fernet lovers. Initial curator rating of 3 stars, subject to improvement with more trials.

Once I found the recipe for this, I adjusted from my original variation of 1 oz. Rye, 1 oz Cocchi Americano, 1 oz. Braulio, which Dan is referring to in his comment.  

I tried it with both the 1:1:1 ratio and the 1:2:3 ratio using Rittenhouse rye, though after trying both I used up the last of my Cocchi Americano :( The 1:1:1 was a Braulio bomb and too heavy on sugar, while the 1:2:3 ratio felt a bit astringent, grippy from the rye. I suspect that while it would taste better with Bulleit rye (90 proof to Rittenhouse's 100 proof), it would be similarly astringent. There's a really strong drink in here somewhere: the three ingredients have great synergy. I'd love to see if Kobie Ali or any of the folks at Backbar ever rejiggered this, because there's a five-star drink that's possible here I think, with just these three ingredients and some lemon oil. With the two presented ratios, this drink is merely average. May revisit and update this comment if I get more Cocchi.

Tastes wonderful, but I sure would like to get mine to look like that picture... my color was amber from pineapple - not much red in the ingredients...

Made with Drumshanbo Gunpowder gin, Brooklyn Kura Blue Door Junmai sake, and Luxardo Maraschino (and a dash of Regan's orange bitters to make up for the lack of the cherry blossom). The green tea notes of the gin works very, very well - I would recommend using Roku or any other Japanese gin here as well. The drink is well-balanced when using these ingredients; the sake does not overpower the gin's botanicals.

If you can find sake bermutto (vermouth made from sake), consider using it here and increasing the proportion of gin.

Truly fantastic with the Roku Sakura Bloom Edition (#6). What a great drink. It's very sake forward so make sure to use a good sake!

Worth saying that the original Sakura Martini specifies a Nama-style sake, for the added brightness. It also seems that in subsequent interviews Goto-san has fine-tuned the recipe, preferring to use 1/8 teaspoon of Maraschino in most iterations I've seen. At Bar Goto Niban, he always pulls out an adjustible teaspoon for this drink as well.