From Jun 16, 2026 to Jun 20, 2026, the corresponding solar term in the Nijūshi Sekki (24 solar terms) is 芒種(Bousyu), and the corresponding microseason in the Shichijūni Kō (72 microseasons) is 梅子黄(Ume no mi kibamu).

What Is “Ume no mi kibamu” (梅子黄)?

"Ume no Mi Kibamu" (梅子黄) is the 27th of the Shichijūni Kō (72 microseasons). It is the final microseason of Bōshu (芒種) in the Nijūshi Sekki (24 solar terms), and it falls each year around June 16–20. The name literally means "when the plums turn yellow," referring to the time when the once-vibrant green ume fruits (梅) begin to ripen and take on a golden hue. It is said that the word tsuyu (梅雨, "the rainy season") originated from the phrase "the rains that fall when the plums ripen," reflecting the deep connection between the rainy season and ume fruit. For ume trees, which require abundant water to grow, the rainy season is truly a blessing. Nourished by the rain, the fruit grows larger, juicier, and more flavorful with each passing day. As green ume gradually turn yellow and eventually blush red with ripeness, this season also marks the time for ume-shigoto—the traditional practice of preparing preserved ume foods and drinks. Unripe green ume are used for ume liqueur and ume syrup, while fully ripened yellow ume are ideal for umeboshi pickles and ume jam. The changing uses depending on the fruit's ripeness are part of the unique charm of ume. Since ancient times, people in Japan have said that "ume wards off the three poisons," and the fruit has long supported Japanese food culture and health. The season of "Ume no Mi Kibamu" is the perfect time to enjoy these blessings of nature.

List of Japan’s 72 Microseasons