• CHOYA UME STUDIO - Kyoto Sanjo - Situated in the heart of Kyoto, CHOYA UME STUDIO Kyoto Sanjo is a unique space dedicated to celebrating Japan’s ume culture. Managed by CHOYA, a highly esteemed producer of umeshu in Japan, the studio provides a unique chance to delve into the rich and varied world of ume, beyond its usual interpretation as “Japanese plum wine.”

Visitors have the opportunity to sample various types of ume, sugars, and base liqueurs before creating their own custom bottle of umeshu or non-alcoholic ume syrup. Unlike wine, umeshu is made by soaking ume in alcohol and allowing it to age. This interactive experience not only covers the technical aspects but also highlights the cultural importance of ume as a seasonal fruit cherished in Japanese homes for its preservation and wellness benefits.

The studio combines modern design with traditional ingredients, making it a perfect introduction to understanding how ume continues to influence Japan’s culinary culture today.

• Nishiki Market - Often referred to as “Kyoto’s Kitchen,” Nishiki Market has been a cornerstone of the city’s culinary scene for over four centuries. This narrow passage of specialty food vendors remains a lively hub of Kyoto’s ingredient culture.

In this setting, Nishiki Market is more than just a tourist attraction—it is a place where Kyoto’s preservation traditions are vividly showcased. The city is famous for its pickling methods, which enhance seasonal vegetables through salting, subtle sweetness, and natural fermentation, allowing flavors to develop over time.

At select long-standing pickle shops, visitors can taste delicate senmaizuke (thinly sliced turnip in mild sweet vinegar), refreshing shibazuke flavored with red shiso, and traditional lactic-fermented varieties like suguki. Sampling these unique styles enables guests to thoughtfully decide which flavors will best complement their handcrafted umeshu once it matures at home.

• Pickle tastings at selected specialty shops (approx. ¥1,000 value)
• All materials for the umeshu/syrup workshop
• Interpretation and cultural insights throughout the tour
• One handcrafted bottle to take home
• Private guided cultural experience
• Umeshu (Japanese plum wine) or non-alcoholic ume syrup crafting workshop at CHOYA UME STUDIO

• Additional food or purchases beyond the included tastings
• Personal shopping expenses at Nishiki Market
• Transportation to the meeting point

Delve into Kyoto’s rich preservation culture with an exclusive experience that goes beyond a typical “Japanese plum wine workshop.” Although umeshu is commonly referred to as Japanese plum wine, the Japanese ume fruit is distinct from Western plums—offering a more aromatic, tart flavor and deeply connected to seasonal traditions.

Partnering with CHOYA UME STUDIO Kyoto Sanjo, participants will have the opportunity to create their own umeshu (or non-alcoholic ume syrup), experimenting with various ume varieties, sugars, and base liqueurs to craft a unique blend. Unlike traditional wine, umeshu is steeped and aged, embodying the patience that is a hallmark of Japanese culinary culture.

This tour is unique due to the pairing experience at Nishiki Market, known as “Kyoto’s Kitchen.” Participants will discover traditional pickling methods—such as salted and lactic-fermented vegetables—and choose flavors that will perfectly complement their handcrafted umeshu once it has matured at home.

This experience is more than just a tasting; it provides a deeper understanding of ume, Kyoto’s pickling traditions, and the art of preserving seasonal flavors.

For a full refund, cancel at least 24 hours before the scheduled departure time.