How it is made

Morning-picked ume and edible rose petals

Oshukubai ume harvested in Oyama is steeped the same day, then joined by the perfume of edible rose.

Keeping the time from harvest to steeping short

Fruit picked in the morning enters the vat that afternoon, preserving vivid acidity and delicate volatile aroma.

Using petals to shape the aromatic opening

Edible rose brings floral lift while the fruit of the ume remains at the centre.

The result

Plum and rose, aromatic in parallel

Rather than becoming perfume-led, the liqueur holds its shape through the sweet-tart character of Oshukubai ume.

Taste profile

Fragrant rose and bright plum acidity

Rose appears first, followed by ripe-plum fruit and refreshing acidity. The palate is smooth, with an aromatic but lively finish.

Food affinities

Four directions guided by morning-picked ume and rose

Yume Hibiki is made by steeping Oshukubai ume, harvested in the morning in Oyama, the same day — preserving vivid acidity and the floral lift of edible rose, closing on an aromatic, lively finish. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.

Aromatic starters that echo the floral roseA sakura-flavoured clear soup, a Thai sesbania-flower salad (yam dok khae), and rose geranium sorbet are dishes whose edible-flower aroma is said to align with the liqueur’s own rose.

Fresh, vinegared dishes that meet the ume’s bright acidityOkra dressed with ume paste, a Thai napa-cabbage salad (yam pak kwang tung), and a chilled cucumber soup with mint are dishes whose vinegar and citrus brightness is said to align with the same-day-picked ume’s own acidity.

Simple ume-forward dishes that meet the fruit’s coreUme onigiri, Thai preserved sweet plum (buay dong), and a plum jam tartine are dishes built around plum itself, said to align with the liqueur’s own fruit centre.

Light noodles and cold dishes that meet the lively finishChilled somen noodles, a light garden-style rice-noodle dish (kuay teow lui suan), and cold pasta with tomato and basil are dishes whose lightness is said to align with the aromatic, lively finish.

Edible-flower aroma is said to align with dishes that use flowers themselves, and same-day-picked ume’s bright acidity is noted to align with light, vinegared dishes. By keeping the time between harvest and steeping short, Yume Hibiki preserves that freshness and draws on both mechanisms, meeting aromatic starters as well as light noodles and cold dishes.

The producer

A specialist plum-liquor producer in Oyama

Oyama Yume Kobo works with locally grown ume in Hita, Oita, steeping the fruit soon after harvest to retain its sense of place.

Official producer website

From the same producer

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ROSE UME LIQUEUR YUME HIBIKI

Specifications