“Chichibu”—the hottest name in Japanese whisky today. With its masterful distilling techniques, every Chichibu release sells out instantly, and bottles routinely fetch tens of thousands of Hong Kong dollars on the secondary market. Truly, these whiskies are nearly impossible to find.

“Hyakunen Umeshu” (“Hundred-Year Umeshu”) is one of the most celebrated names in the world of Japanese plum wine, renowned both domestically and internationally. It famously beat out 124 competitors to win top honors at the prestigious Tenman Tenjin Umeshu Awards.

At first glance, “Chichibu” and “Hyakunen Umeshu” seem to inhabit separate worlds. But according to Meiri Shurui, the producer of Hyakunen Umeshu, there’s actually a “longstanding close friendship” between Meiri and Chichibu. In Japanese culture, this phrase signifies a relationship of deep trust and mutual respect. It was this bond that convinced Chichibu to lend its highly prized whisky casks to Meiri for aging their signature umeshu.

Hyakunen Umeshu is aged for a full 12 months in Chichibu whisky casks, then blended with malt whisky to further deepen its complexity—a process reminiscent of the much-loved Yamazaki Umeshu. But how does it taste? Let’s find out!

Tasting notes:
On the nose, cask aromas take center stage, with sweet-tart ume serving as a gentle backdrop—a profile rarely seen in other plum wines. The palate offers moderate sweetness, a subtle woodiness intertwined with plum tartness, and notes of vanilla and cream from the cask. The finish is deep and complex, with a clear influence from the added whisky. Overall, it’s an outstanding performance!

For fans of whisky umeshu, this is a must-try—you won’t be disappointed.