ROSE UME LIQUEUR YUME HIBIKI Premium
Mature Oshukubai umeshu from Oyama meets two pesticide-free edible English roses grown in Oita, placing floral lift over the liqueur’s composed plum depth.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Mature rose umeshu
Two edible roses over mature umeshu
Oshukubai umeshu forms the base, joined by two English rose varieties grown in Oita without pesticides.
Allowing the umeshu to mature
Time draws plum acidity, sweetness and stone-fruit aroma into a deeper, calmer foundation for the flowers.
Layering in rose perfume
Edible rose brings floral lift at a level that does not obscure the identity of the ume.
A plum-liquor structure, not perfume alone
Rose opens the aroma; mature umeshu carries the sweet-tart centre and the length of the finish.
Rose, ripe ume and a honeyed echo
Floral perfume gives way to ripe-plum sweetness and acidity. A honeyed roundness follows, leaving an aromatic yet composed finish.
Question 1
Which ume forms the base?
- Oshukubai
- Nanko alone
- Kojo alone
Read the answer and explanation
Correct answer: A — Oshukubai
Oshukubai umeshu from Oyama forms the base.
Question 2
How many edible English rose varieties are used?
- One
- Two
- Five
Read the answer and explanation
Correct answer: B — Two
The page specifies two edible English rose varieties.
Question 3
What receives the rose aroma?
- White wine alone
- Unripe ume juice alone
- Matured Oshukubai umeshu
Read the answer and explanation
Correct answer: C — Matured Oshukubai umeshu
The rose is layered over matured Oshukubai umeshu.
Four directions guided by mature umeshu depth and two roses
Yume Hibiki Premium is built on Oshukubai umeshu allowed to mature slowly, joined by two pesticide-free edible rose varieties, moving toward a honeyed roundness and a composed finish. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.
Sweetness and umami built up over time are said to align with the depth of slow-cooked food, and layered aromatics are noted to align with complex floral character. Built on slowly matured umeshu layered with two rose varieties, Yume Hibiki Premium draws on both mechanisms, meeting rich savoury dishes as well as refined closing dishes.
A specialist plum-liquor producer in Oyama
Oyama Yume Kobo works with locally grown ume in Hita, Oita, using maturation and blending to draw different expressions from the fruit.
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