First, “Ryukyo Koume” plums from Nagano Prefecture are soaked in a brandy base to create the initial umeshu. This umeshu is then aged in whisky barrels from the Komagatake Distillery, imparting deep wood aromas. Finally, Komagatake malt whisky is blended in, and the result is bottled at a high 25% ABV. Remember, Komagatake is Japan’s third largest whisky brand, with both their barrels and malt whisky being highly prized and costly. With all the effort of a premium spirit, how does it taste? Let’s find out!

On the nose, elegant dried fruit notes from the brandy emerge, layered with woodiness and a hint of plum sweetness—absolutely inviting. The mouthfeel is rich and full. The first impression is a gentle honeyed sweetness with subtle raisin notes from the brandy. The mid-palate reveals the plum’s tangy flavor, with medium-low sweetness and a touch of tartness. Throughout, the wood aroma forms a complex backbone. The finish, enhanced by the 25% ABV, allows the brandy, plum, and wood notes to expand and linger luxuriously in the mouth—this is a top-class umeshu.

Produced by Hombo Shuzo (MARS), the company behind the renowned Komagatake whisky. In Japanese whisky, after giants Suntory and Nikka, Hombo Shuzo is next in line. To taste such a well-crafted and high-quality umeshu from them at this price is truly worthwhile.