2.5 hours
Available languages: English
Start: FamilyMart Sanjo Teramachi
1-6
Immediate Booking 
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Meet your guide in Teramachi and walk to CHOYA UME STUDIO Kyoto Sanjo, a dedicated space created by one of Japan’s most respected umeshu producers. Here, you will craft your own bottle of umeshu (often translated as “Japanese plum wine”) or non-alcoholic ume syrup.
While commonly called Japanese plum wine, the Japanese ume fruit differs from Western plums—more aromatic, distinctly tart, and deeply connected to seasonal household traditions. At the studio, you will taste different varieties of ume, sugars, and base liqueurs before designing a blend that reflects your personal preference.
Unlike wine, umeshu is not fermented; it is steeped and slowly matured. It takes approximately two weeks before it is ready to drink. Because it cannot be enjoyed immediately, it reflects Japan’s long-standing practice of preparing seasonal ingredients with patience and intention.
Following the workshop, stroll through Teramachi Arcade toward Nishiki Market, known as “Kyoto’s Kitchen” for over 400 years. Along the way, your guide will introduce Kyoto’s distinctive pickling traditions. In this city, vegetables are carefully salted, pressed, lightly sweetened, or naturally fermented—methods that preserve seasonal produce while allowing flavor to deepen over time.
Inside Nishiki Market, visit established pickle specialists such as Masugo, Otofu, and Takakuraya. Sample delicate senmaizuke—thinly sliced turnip layered in mild sweet vinegar; shibazuke—a vibrant red shiso pickle with refreshing acidity; or suguki—a traditional lactic-fermented turnip prized for its subtle depth and umami. Each offers a different expression of Kyoto’s preservation culture.
As you taste, consider which pickles best complement the umeshu you have just created. A sweeter blend pairs beautifully with refined, lightly salted vegetables, while a sharper or more tart blend harmonizes with fermented or aromatic varieties. The selection you make becomes a future pairing—something to enjoy once your umeshu has matured at home.
The tour concludes near Nishiki Tenmangu Shrine. By the end of the experience, you will leave not only with your handcrafted bottle, but also with a deeper appreciation for ume, Kyoto’s pickling heritage, and the art of preserving seasonality through time.
While commonly called Japanese plum wine, the Japanese ume fruit differs from Western plums—more aromatic, distinctly tart, and deeply connected to seasonal household traditions. At the studio, you will taste different varieties of ume, sugars, and base liqueurs before designing a blend that reflects your personal preference.
Unlike wine, umeshu is not fermented; it is steeped and slowly matured. It takes approximately two weeks before it is ready to drink. Because it cannot be enjoyed immediately, it reflects Japan’s long-standing practice of preparing seasonal ingredients with patience and intention.
Following the workshop, stroll through Teramachi Arcade toward Nishiki Market, known as “Kyoto’s Kitchen” for over 400 years. Along the way, your guide will introduce Kyoto’s distinctive pickling traditions. In this city, vegetables are carefully salted, pressed, lightly sweetened, or naturally fermented—methods that preserve seasonal produce while allowing flavor to deepen over time.
Inside Nishiki Market, visit established pickle specialists such as Masugo, Otofu, and Takakuraya. Sample delicate senmaizuke—thinly sliced turnip layered in mild sweet vinegar; shibazuke—a vibrant red shiso pickle with refreshing acidity; or suguki—a traditional lactic-fermented turnip prized for its subtle depth and umami. Each offers a different expression of Kyoto’s preservation culture.
As you taste, consider which pickles best complement the umeshu you have just created. A sweeter blend pairs beautifully with refined, lightly salted vegetables, while a sharper or more tart blend harmonizes with fermented or aromatic varieties. The selection you make becomes a future pairing—something to enjoy once your umeshu has matured at home.
The tour concludes near Nishiki Tenmangu Shrine. By the end of the experience, you will leave not only with your handcrafted bottle, but also with a deeper appreciation for ume, Kyoto’s pickling heritage, and the art of preserving seasonality through time.
