Japan’s ume and Luxembourg’s quetsche meet through a shared tradition of preserving the taste of a season. Participants are invited to prepare their own jar inspired by umeshu-making, layering fruit, sugar and spirit and leaving time to complete the transformation. The workshop is followed by a tasting that brings the two cultures to the same table: Japanese umeshu paired with Luxembourg Quetschentaart. Fruit, patience and time become a simple dialogue between Japan and Luxembourg — two seasonal traditions, preserved in different ways.