Begin your experience at CHOYA UME STUDIO Kyoto Sanjo, where you will craft your own bottle of umeshu (or non-alcoholic ume syrup). Taste different varieties of ume, sugars, and base liqueurs, then design a blend tailored to your preference. Unlike wine, umeshu is not fermented but steeped and slowly matured. It takes about two weeks before it is ready to drink, allowing you to enjoy the anticipation as the flavors develop at home.

After the workshop, step into Kyoto’s lively evening atmosphere around Sanjo, Kiyamachi, or Shijo. Together with your guide, visit a local izakaya where you can enjoy curated selections of umeshu paired with Japanese dishes. In Kyoto, you may encounter rich, aged varieties with deep sweetness, lighter and refreshing styles, or brandy-based umeshu with complex aromas. Experiencing them alongside food reveals how sweetness, acidity, and fragrance interact on the palate.

Your guide will introduce flavor profiles and pairing ideas, helping you discover which style best suits your taste. Compared to the daytime cultural workshop, this portion offers a relaxed and social way to understand how umeshu is enjoyed in modern Kyoto.

This tour combines hands-on crafting with Kyoto’s contemporary bar culture. By the end of the evening, you will leave with a handcrafted bottle waiting to mature—and a deeper appreciation for the versatility and evolving character of Japan’s beloved umeshu.