Ohshukubai is the best Japanese apricot variety for Umeshu 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.

Alkohol content: 20 % Vol.

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