How it is made

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.

The result

A plum-liquor structure, not perfume alone

Rose opens the aroma; mature umeshu carries the sweet-tart centre and the length of the finish.

Taste profile

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.

Food affinities

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.

Rich, savoury dishes that meet the matured depth and honeyed noteGrilled miso-marinated pork, a Thai five-spice braise (palo), and a honey-nut tart are dishes whose sweetness and umami, built up over time, are said to align with the depth of slow-cooked food.

Layered, spiced dishes that echo the two roses’ complexityOsmanthus jelly, Massaman curry, and a cinnamon-and-clove beef stew are dishes whose layered aromatics are said to align with the complexity of two rose varieties.

Confit-style fruit dishes that meet the ripe ume’s sweet-tartnessCandied plum compote (ume no kanroni), lychee in syrup, and pear compote in red wine are dishes whose slow-finished sweet-tart fruit is said to align with the umeshu’s own fruit.

Refined closing dishes that meet the composed finishMatcha chiffon cake, a Thai golden egg-yolk sweet (thong yip), and crème brûlée are dishes whose restraint is said to align with the liqueur’s own composed finish.

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.

Pairing guide — Umeshu

The producer

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.

Official producer website

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ROSE UME LIQUEUR YUME HIBIKI Premium

Two edible roses over mature umeshu

Allowing the umeshu to mature

Layering in rose perfume

A plum-liquor structure, not perfume alone

Rose, ripe ume and a honeyed echo

Four directions guided by mature umeshu depth and two roses

A specialist plum-liquor producer in Oyama

From the same producer

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Two edible roses over mature umeshu

Allowing the umeshu to mature

Layering in rose perfume

A plum-liquor structure, not perfume alone

Rose, ripe ume and a honeyed echo

Four directions guided by mature umeshu depth and two roses

A specialist plum-liquor producer in Oyama

From the same producer

KANPAI Makers’ Choices No.09