There are many cask-aged plum wines out there—but have you ever tried umeshu crafted using whisky blending techniques? Let us introduce you to “Koku-Ume 10-Year” from Heiwa Shuzo in Wakayama. This umeshu, made with Nanko plums, is aged in five different types of casks: sherry, bourbon, whisky, brandy, and new oak. After more than ten years of maturation, the master blender skillfully combines the various umeshu in just the right proportions, creating a complexity that’s simply unmatched.

Although “Koku-Ume 10-Year” is bottled at its original 17% ABV, a decade of aging has mellowed it so thoroughly that there’s almost no trace of alcohol sharpness. The liquid takes on a deep, dark amber hue from its time in wood. On the nose, you’ll first notice the rich aroma of plum, followed by hints of toffee and caramel. The body is full and robust; after an initial wave of sweetness, you’re left with a long, lingering plum tartness, accented by notes of hazelnut and oak. This is a superb plum wine made for slow savoring and contemplation.

Heiwa Shuzo’s innovative methods have even caught the eye of industry luminaries. Recently, football legend Hidetoshi Nakata and Suntory’s Master Blender Shinji Fukuyo teamed up, blending 31 types of vintage umeshu provided by Heiwa Shuzo to release a limited edition “Koku-Ume Heritage ‘05”—just 100 bottles, each priced at a staggering 55,000 yen! Well, for me, “Koku-Ume 10-Year” is already more than satisfying…