YUME HIBIKI 5 years old in Nikka Whisky Cask
Oshukubai umeshu rests for three years, then spends two more in Nikka Whisky casks, layering wood, vanilla and a quiet smoky note over concentrated plum.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Cask-aged umeshu · 5 years
Three years at rest, followed by two in cask
Oshukubai umeshu settles in tank for three years before moving into Nikka Whisky casks for a further two.
Building the plum core over three years
Time draws fruit sweetness, acidity and the deeper stone-fruit character of ume into a foundation substantial enough for oak.
Finishing for two years in whisky cask
Wood, vanilla, gentle smoke and fine tannin give the plum liqueur added dimension.
Five years expressed through plum and oak
The concentrated centre of ume remains intact beneath whisky-like aroma and length.
Ripe ume, vanilla, wood and a long finish
Rich plum and honeyed aroma meet vanilla, toasted wood and quiet smoke. Plum acidity and oak tannin shape the dense palate into a long, complex finish.
Question 1
Which ume variety is used?
- Oshukubai
- Nanko alone
- Green apple
Read the answer and explanation
Correct answer: A — Oshukubai
The base is made with Oshukubai from Oyama.
Question 2
How are the five years divided?
- Five years in cask only
- Three years in tank, then two years in cask
- One year in tank, then four in cask
Read the answer and explanation
Correct answer: B — Three years in tank, then two years in cask
The umeshu rests for three years in tank and two more in cask.
Question 3
Which cask is used for the later stage?
- Cedar
- Koshu wine cask
- Nikka Whisky cask
Read the answer and explanation
Correct answer: C — Nikka Whisky cask
The later two years are spent in Nikka Whisky casks.
Four directions guided by plum and cask aroma
Food affinities for YUME HIBIKI 5 Years Old in Nikka Whisky Cask are not a pairing the producer has presented officially, but a reading drawn from the characteristics recorded on this page. The plum core built over three years, met by the vanilla, wood and smoke of two years in whisky cask, runs through the four directions below.
Matching aroma works as a simple overlap in cases like roasted or smoky notes, but the structure of a pairing is set by acidity and tannin. The vanilla, wood and smoke carried from the cask are used here as a starting point, alongside the structural balance in which plum acidity and tannin meet richness across the four directions.
A specialist plum-liquor producer in Oyama
Oyama Yume Kobo works with locally grown ume in Hita, Oita, extending the expression of the fruit through long maturation and cask ageing.
Gold at international and national competitions
BTI World Liqueur Competition Gold in 2009 and National Umeshu Competition Gold in 2015; also recognised by iTQi in 2013.
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