Volume：720ml
ABV：19%

Every few days, customers ask us the same question:
“Do you have an umeshu made with a whisky base?”
And honestly, our usual reaction is something like: “...😣”

While distilleries such as Yamazaki and Mars Komagatake have released umeshu matured in whisky casks, Japan had never truly seen a major producer create an umeshu directly infused in whisky itself — largely due to the high production cost.

Well… that has finally changed 😎

Earlier this year, in February, Toyama’s renowned Saburomaru Distillery announced the release of “Ume in Whisky.”
Locally grown Inazumi plums from the Hokuriku region were steeped in Japanese whisky for an entire year, before being bottled at 19% ABV to preserve the whisky’s original character.

Given Saburomaru’s growing reputation among whisky enthusiasts in recent years, expectations for this release were understandably high. So — let’s give it a try.

On the nose, the plum aroma is elegant and relatively dry, with very restrained sweetness and hints of vanilla lingering in the background.

The palate is rich and oily in texture, yet surprisingly approachable. Sweetness remains low throughout, allowing the plum’s gentle sweet-and-sour character to shine naturally. Towards the finish, subtle whisky notes begin to emerge, adding depth and complexity before fading into a medium-length finish.

If you are expecting bold, heavily peated Saburomaru whisky character, this bottle may surprise you — perhaps even disappoint some.

But if you are searching for an umeshu with a beautiful texture, restrained sweetness, easy drinkability, and layered complexity, this release is an excellent choice.