Umeshu (Japanese ume liqueur) has been capturing hearts not only across Japan but around the world. If you are seeking a truly authentic umeshu experience during your time in Japan, the CHOYA UME STUDIO in Kyoto delivers something special. This ume (plum)-themed specialty store, opened in June 2025 along Kyoto's vibrant Sanjo-dori street, offers not only an impressive selection of ume products, but also provides hands-on experiences where guests can craft their own umeshu and ume syrup from scratch. Here's what travellers can expect from this unique Kyoto experience, including umeshu basics and what makes the visit worthwhile.

What is Umeshu? Understanding the Basics of Japanese Ume Liqueur

Ume is a small, round fruit that shares similarities with plums and apricots, though it's often translated simply as "plum" in English. However, ume stands as a completely unique and distinct fruit with its own character. What sets ume apart is its intensely sour taste, which makes it impossible to eat raw—but this hasn't stopped the Japanese from developing countless creative ways to prepare it and unlock its delicious potential over the centuries.

Originally valued for its medicinal properties, ume's culinary journey began around 1,000 years ago when people started salting and pickling it to create umeboshi, a tangy preserved treat that remains a beloved staple in Japanese cuisine. Fast forward to the Edo period, when innovative producers began soaking unripe ume in alcohol and sugar, umeshu—Japan's signature ume liqueur—was born and is still enjoyed across the country today.

Umeshu offers a delightful balance of sweet, sour, and fruity flavors with a relatively gentle alcohol content, making it accessible to a wide range of drinkers. As this unique beverage gains recognition internationally, it's quickly becoming a must-try Japanese tradition for visitors looking to experience authentic local flavors.

Introducing CHOYA: The World-famous Japanese Umeshu Brand

When it comes to umeshu in Japan, CHOYA stands as one of the most representative brands that simply can't be overlooked.

Founded in 1914 as a viticulturist, the company began producing umeshu in 1959 and has since grown into one of the world's most famous umeshu brands. CHOYA produces a series of ume experience specialty stores called "CHOYA” (written as 蝶矢 in kanji characters), and alongside their established stores in Kamakura (Kanagawa Prefecture) and Kyoto Rokkaku, CHOYA UME STUDIO represents the brand's newest venture—the third ume experience specialty store and the company’s first location designed with English as the primary language in Kyoto's bustling Sanjo Kawaramachi district.

The studio was designed specifically to introduce the delights of ume to international visitors through its unique hands-on umeshu-making experience. The shop's sophisticated and stylish interior immediately draws visitors in, featuring a front counter where guests can order takeout drinks, various colorful ume-themed displays throughout the space, and counter-style tables where visitors can try their hand at crafting umeshu under the careful guidance of friendly staff members.

The Unique Umeshu-Making Experience at CHOYA UME STUDIO

The ume experience begins with an introduction from knowledgeable and friendly English-speaking Ume Concierges, who guide guests through the fascinating world of ume and explain the different fruit varieties alongside their cultural uses and traditions. Visitors then sample five distinct types of ume, sugars, and four types of alcohol — a crucial tasting session that helps them decide which flavors to incorporate into their personalized umeshu creation. With so many combinations to choose from, guests can explore over a hundred possible flavor profiles for their custom umeshu.

For those who enjoy alcoholic beverages, the experience offers the option to add spirits like vodka, gin, or rum to craft a unique umeshu. Non-drinkers can skip the alcohol entirely and focus on creating their own ume syrup, which pairs perfectly with sodas and sparkling water. Once guests have mixed their chosen ingredients, their custom bottle gets sealed and packaged for takeaway, ready to be enjoyed at home as a special reminder of their hands-on cultural experience.

The hour-long ume experience is priced at ¥4,900 for ume syrup-making and ¥5,900 for umeshu creation. Reservations are required and can be made through the official website.

Additional Ume Delights at CHOYA UME STUDIO

For takeout drinks, visitors can treat themselves to some of the store's refreshing takeout beverages, which include ume soda, ume water, and ume tea, priced between ¥450 and ¥550. For those seeking a truly special souvenir, the shop also offers limited edition CHOYA Limited Aging bottles (¥3,300/500mL)—with only five available per day—providing a premium and refined memento of the visit.

How to Get to CHOYA UME STUDIO Kyoto Sanjo from HOTEL TAVINOS Kyoto

CHOYA UME STUDIO Kyoto Sanjo sits conveniently close to HOTEL TAVINOS Kyoto. Visitors can reach the studio with a pleasant 20-minute walk directly north to Sanjo-dori, taking in the city streets along the way.

For those preferring public transport, the Kyoto City Bus offers a quick alternative. The journey starts at Kawaramachi Gojo bus stop, located right next to our hotel, with a short 10-minute ride to Kawaramachi Sanjo bus stop. From there, the studio is just a 2-minute walk southeast.

CHOYA UME STUDIO Kyoto Sanjo
Address: 87 Nakajima-cho, Nakagyo, Kyoto-shi, Kyoto
Hours: 10:00 am - 7:00 pm
Closed: New Year holidays (30th Dec – 3rd Jan)
Access: about 3-minute walk from Keihan Sanjo Station
Website: https://choyaume.jp/en
Instagram: https://www.instagram.com/choya_ume_studio/

Writer

Tom Fay
Originally from the United Kingdom, Tom has been living in Japan since 2007. Having lived in Osaka for many years, he now resides in a 150 year-old farmhouse in rural Kyoto, where he enjoys growing vegetables and trying to live sustainably. He has a particular interest in nature and the outdoors, and spends much of his time climbing mountains, but he likes exploring new places all over the country, from the big cities to off-the-beaten-track localities.