Prepare the Matcha Cloud: In a pitcher or small bowl, combine the heavy cream and milk. Sift in 4g of matcha to ensure no clumps. Use a milk frother to mix until the volume doubles and the texture is thick enough to hold its shape but still pourable.

Mix the Base: In a separate vessel, stir together the coconut water and the sakura syrup. Adjust the syrup amount based on your preferred sweetness level.

Assemble: Fill a serving glass with ice. Pour the sakura coconut water mixture into the glass, leaving space at the top.

Layer the Foam: Gently pour or spoon the matcha cold foam over the top of the coconut water to create the "cloud" effect.