Dassai Umeshu 2025 has arrived! Produced only once a year, just a few hundred bottles are made annually—hardly enough for Dassai’s tens of thousands of fans worldwide. Even in Japan, you’d need serious luck to find it at special events like the National Umeshu Festival. Outside of Japan, it’s mostly available at DASSAÏ JOËL ROBUCHON in Paris... This is a true collector’s gem, and those who manage to get a bottle cherish every sip.

This umeshu is overseen by the National Umeshu Research Association of Japan, essentially a dream collaboration between Dassai and the nation’s top umeshu experts. Dassai began developing this recipe in 2015, and after three years of trial and error, the first batch debuted in 2019. Since then, only a few hundred to 3,000 bottles are released each year, selling out instantly every time. The base is Dassai’s legendary 23% Junmai Daiginjo, infused with the finest Wakayama Nanko plums. Let’s see what makes this pinnacle of Dassai umeshu so exceptional!

When poured, the liquor shows a refined rose-gold color. Because the base is a fruit-forward, elegant daiginjo, it’s best served in a white wine glass to fully appreciate its delicate qualities. On the nose, you’ll find notes of apricot and fresh fruit. The palate is exceptionally light and refined, with a refreshing acidity that immediately stimulates the taste buds. The finish combines the lush fruitiness of the Dassai 23 Daiginjo with nuanced plum notes, resulting in a long, luxurious aftertaste. Unlike most umeshu, which can be overly sweet for food pairing, Dassai Umeshu’s acidity and elegance make it a perfect match at the table.

With such limited quantities, if you miss out this year, you’ll have to wait until next time. Don’t hesitate—seize your chance to try this rare masterpiece!