Ohshukubai is the best Japanese apricot variety for Umeshu / apricotliqeur and is responsible for the rich aroma and fine flavour of Yume-Hibiki. After the first three years in white oak barrels, a further two years of maturation in former Nikka barrels give the Yume-Hibiki its smoky and sweet flavour.

Umehibiki is produced according to the traditional method, using only fresh and ripe ume (Japanese apricot) fruit from the 6000 plum groves in the Oyama-cho region, Hita City (Oita Prefecture).

May contain traces of GLUTEN

Best enjoyed straight, on the rocks, with water or soda and champagne or prosecco as KIR-UME.

- as an aperitif
- as a bleached drink with a meal
- cocktails