Nestled in the remote, mountainous village of Oyama-machi in Hita City, Kyushu, the area is about 80% covered in forest. While the terrain makes rice cultivation difficult, its long sunlight hours and mild climate have made it perfect for plum growing, especially since the "One Village, One Product" movement of the 1960s. Today, Oyama plums are known as “green diamonds” for their exceptional quality.

Oyama-machi Yumekobo, a renowned local umeshu maker founded in 1998, originally focused on agricultural processing and rural tourism development. It wasn’t until 2009 that they established a large-scale brewing facility. In just a decade, Yumekobo rapidly grew to become a frequent winner at major umeshu competitions—so much so that JR Kyushu bought a stake in 2013 and fully privatized the company.

The “Yumehibiki” (literally “Dream Resonance”) featured here is brewed in this ideal environment. The base umeshu is matured for 3 years with Oushuku plums, then transferred to old white oak whisky barrels for an additional 2 years before bottling.

The result of five years’ dedication is truly stunning. The moment you open the bottle, the air fills with the rich aroma of plums. On the palate, it’s thick and luscious, with deep, rounded ume flavor. The 20% ABV adds complexity, accentuating both the sweet plum and subtle alcohol bouquet. It’s no wonder this umeshu has won so many awards—including Gold at the 2015 National Umeshu Competition and Silver in 2018, among others. The only complaint? It’s so delicious on the rocks, you’ll want to keep extra ice handy!