Akashi Ume (Plum) Whisky

Akashi Ume Whisky is produced at Eigashima Shuzo in Akashi City, Hyogo Prefecture, Japan — one of Japan’s oldest distilleries, operating since 1679 primarily as a sake and shochu producer before adding whisky production. Ume (梅) is the Japanese plum/apricot, and this expression combines Akashi single malt whisky with ume fruit, producing a fruit-infused whisky liqueur at approximately 14% ABV.

Eigashima’s proximity to Kobe Bay means the distillery experiences the coastal sea air that influences maturation conditions. The ume used in this expression is sourced from Japanese plum orchards — ume is technically more closely related to apricot than European plum, with a distinctively tart, floral, and saline character. Ume whisky occupies a category between straight whisky and umeshu (plum liqueur), combining the grain character of the malt base with the fruit complexity of ume maceration.

Tasting Notes

Nose: Ume fruit, floral, saline sea air, and light malt. Palate: Sweet-tart ume, whisky grain, and delicate Japanese character. Finish: Fruit-forward and clean.

Specs

Distillery: Eigashima Shuzo, Akashi City, Hyogo Prefecture, Japan (est. 1679) — Style: Ume (plum) infused whisky — ABV: ~14% — Size: 750ml

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