Ume no Mi Kibamu（梅子黄）

The Third Micro-Season of Bōshu

Ume no Mi Kibamu (梅子黄) is the third micro-season within Bōshu, one of Japan's 24 seasonal divisions.

Around June 16–20, green plums begin to ripen and gradually turn yellow.

As the rainy season deepens, plum trees quietly carry the promise of summer's harvest.

Across Japan, this is the time when people prepare plum syrup and plum wine, preserving the fragrance of the season for the months ahead.

The gentle yellowing of the fruit marks another subtle transition in nature's calendar.

Featured Artwork

About This Artwork

This artwork was inspired by the quiet arrival of ripening plum season in Japan.

As summer rains continue to fall, green plums slowly turn golden on the branches.

Many households use this brief seasonal moment to make plum syrup or plum wine, preserving the flavors of early summer.

The artwork captures the gentle beauty of this annual tradition and the calm atmosphere of Japan's rainy season.

Seasonal Highlights

🌿 Seasonal Plants

• Japanese plum (Ume)
• Okra
• Japanese honeysuckle (Suikazura)
• Cape jasmine (Kuchinashi / Gardenia)

🐟 Seasonal Foods

• Japanese sea bass (Suzuki)

🎐 Seasonal Traditions

Nyūbai (入梅)
Traditionally recognized in the Japanese calendar as the beginning of the rainy season, Nyūbai was a time to prepare for the days of persistent rain. People checked their homes, cared for their gardens, and made ready for the humid weeks ahead.

About Japan's 72 Seasons

Japan traditionally divides the year into 24 seasonal divisions called Sekki.

Each of these is further divided into three micro-seasons, creating the 72 Seasons of Japan (Shichijūni-kō).

Each season lasts only a few days and reflects subtle changes in nature, from blooming flowers to emerging insects and ripening fruits.

This artwork is inspired by one of these beautiful seasonal moments.

Explore More Seasons →