Umeshu is a traditional Japanese liqueur made from ume fruit. A perfect balance between ume extract and alcohol is achieved by aging the whole fruit, with the stone still inside. The delicious tang of Umeshu comes from 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.
CHOYA does not use any artificial additives in any of our products, such as acidulants, flavourings, or colourings.
As the leading producer of Umeshu, we are committed to the pursuit of unfailingly high quality and authenticity in all our products.
It takes at least one year of aging to produce CHOYA Umeshu. This careful maturation ensures that essential ingredients can be fully extracted from the ume fruit. Our slow aging process allows CHOYA to produce authentic Umeshu with the best possible taste and aroma every time.
Japan has four distinct seasons, each of which is essential for a rich ume harvest.
CHOYA uses only a few varieties of Japanese ume from the several hundred which exist in Japan today. Nanko-ume, from Wakayama, is a premium variety with plump flesh and high acidity, making it particularly suitable for Umeshu production. Thanks to the decades of experience and expertise in ume cultivation shared by our Japanese farmers, at CHOYA we can be sure we are using only the highest quality ume fruit in the world.