CHOYA was founded by the Kondo family in 1914, and at first, focused on viticulture. In 1959, the company made the historic decision to start the production of Umeshu. Today, CHOYA is the biggest producer of Umeshu in the world.
CHOYA has strict standards in place for each stage of our production, from the careful selection of ume fruit to the steeping process, through to maturation.
Umeshu is a traditional Japanese liqueur made from ume fruit. A perfect ball
ance between ume extract and alcohol is achieved by ageing the whole fruit, with the stone still inside. The delicious tang of Umeshu comes from the citric acid in the fruit, and the refreshing flavour stimulates the appetite. Umeshu also contains malic and succinic acids. Refresh yourself by enjoying a glass of Umeshu when feeling tired. The addition of alcohol to the fruit during production means that the ume flavour can be extracted not only from the flesh and skin but also from the stone. It is this process which gives CHOYA Umeshu its unique fruity bouquet, with notes of almond and marzipan.