A JAPANESE CAFE CLASSIC: Melon soda is a fixture of the old kissaten coffee houses, and Hata Kosen, making ramune in Osaka since 1946, puts that bright green nostalgia into its marble bottle SWEET MUSK MELON: Soft, creamy and confectionery-sweet rather than fresh-fruit tart, closer to melon bonbons and Japanese cantaloupe than anything you would cut open, with a fine sharp fizz behind it MARBLE SEALED BY PRESSURE: No cap is used at all, the carbonation itself holds a glass marble against a rubber ring, a Codd bottle design patented in England in 1872 and kept alive only in Japan MAKE A CREAM SODA: Serve it very cold, or do what Japanese cafes do and pour it over ice into a tall glass with a scoop of vanilla ice cream and a cherry on top for a proper cream soda float NINE BOTTLE CASE: The green bottles photograph well and sell hard at anime nights, birthday tables and Japanese food events, though young children should be supervised with the glass marble
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