For the Apple Gomme Syrup:
Strain juice into a separation funnel. Rest and separate 30 minutes. Strain out clear juice and discard sediment. In a blender, clend together sugar, sucro, and gum Arabic. In a Thermomix, add dry ingredients to 600 grams apple juice and blend on speed 7 for 10 minutes.
For the Kodakara Peak:
Combine sake, eau de vie, 20 milliliters Apple Gomme Syrup,and lemon juice in a cocktail shaker with big rock ice and shake well. Double strain liquid into Japanese tea cup. Garnish with apple blossoms.