Kyoto Ume Liqueur Experience with CHOYA – Make Your Own Souvenir

Ume is not quite a plum, and umeshu is not quite wine. At CHOYA UME STUDIO, you get an hour to learn how the Japanese fruit becomes a sweet, fragrant drink, taste different ume and sugars, and build a bottle to your own taste. I like that the workshop turns a familiar souvenir into something you make yourself, and that English-speaking staff guide you through the choices rather than leaving you to guess.

I also like the tasting-led format: trying different ume and sugar combinations makes the ingredients feel less like a menu and more like the heart of the craft. The main consideration is the wait afterward. Syrup takes about a week and umeshu about a month to be ready, so this is a souvenir for later, not an instant treat to enjoy that evening.

What to know before you book

• Your bottle starts with a tasting: Sample ume and sugars before choosing the ingredients for your own syrup or umeshu.
• There are more than 100 possible combinations: Choose from five ume types, five sugars, and four kinds of alcohol for an umeshu blend.
• The workshop lasts one hour: It is a compact activity that fits neatly between Kyoto sightseeing stops.
• Your souvenir needs time: Ume syrup is ready in about a week; umeshu takes about a month.
• English guidance is part of the session: Staff explain the process and help you make your selections.
• Alcohol making is for adults 20 and older: Bring valid ID if you plan to make umeshu.

Starting with Kyoto’s ume tradition

CHOYA UME STUDIO sits at 87 Nakajima-cho in Nakagyo-ku, close to Sanjo and Kawaramachi. This is a useful central location if you are already exploring the shopping streets and sights around the area. The studio gives you a short change of pace from temples and city walks, with a hands-on look at a drink many people know only from a bottle or restaurant menu.

The session introduces ume culture and the history of umeshu, a Japanese liqueur made by steeping ume fruit with sugar and alcohol. The workshop is led by an ume concierge, and the staff speak English. Guides mentioned by name in past sessions include Koki, Momoka, Sumire, Rika, Yuta, Emi, and Crystal, though you should expect the guide to vary by date.

That introduction matters because the making itself is simple. You are not asked to master a complicated technique. Instead, the interest lies in learning how the choice of fruit and sugar shapes the result, then deciding what combination appeals to you.

Tasting ume and sugar before choosing

The most engaging part for many people is getting to taste before making a choice. You sample different ume varieties and sugars, then compare how the combinations affect the flavor. Some people arrive with a favorite kind of plum wine in mind; others are surprised by how much the ingredients can vary.

This is a practical way to learn. Rather than hearing a list of flavor notes and trying to imagine them, you can taste the ingredients and make your own call. Staff offer advice as you go, but the final choice is yours, which gives the souvenir a personal touch.

The tasting focuses on ume and sugar. Do not assume that you will be able to taste every alcohol or every possible finished combination. The workshop’s aim is to help you choose ingredients and make your bottle, and the precise tasting selection may vary.

Making your own ume syrup or umeshu

Once you have settled on your ingredients, the concierge walks you through the making process with an easy, exclusive kit. The activity is designed for beginners, and you follow the steps with staff guidance. You can make either ume syrup or umeshu as your take-home bottle.

The range of choices is the fun part. There are five kinds of ume and five kinds of sugar, and, for umeshu, four types of alcohol. Together, those options create more than 100 possible combinations. You do not need to study them all or chase the most unusual blend. Trust your palate and choose what you liked during the tasting.

The distinction between the two options is important when planning. Ume syrup is the alcohol-free choice and is ready in about a week. Umeshu is made with alcohol and takes about a month before it is ready to enjoy. Japanese law sets the drinking age at 20, and making umeshu is limited to people aged 20 or older. Bring valid identification if you plan to make the alcoholic version.

Some participants have been given secure caps for taking their bottles home, but packaging details can vary. If you are flying with your bottle, ask the staff about sealing and packing it safely before you leave. One past participant specifically wished for bubble wrap, so a little extra care in your luggage is sensible.

A souvenir with a delayed payoff

The finished bottle is more than a branded purchase: you selected the ingredients and took part in making it. That makes the workshop especially appealing if you like food souvenirs with a story behind them, or if you want a gift that is more personal than a standard shop item.

The wait is part of the charm, but it is also a real limitation. Ume syrup is ready in about a week, while umeshu needs about a month. If your trip is short, you will likely be bringing home a bottle that is still in the process of developing. You will need to keep track of it and wait until it is ready before opening.

The kit is also available for people who want to recreate the activity at home, though the one-hour workshop is the option described here. If you are only passing by, the studio also offers ume drinks to go, including ume syrup mixed with green tea or soda. That can be a good way to try the flavor without committing to a class.

How the one-hour visit unfolds

The session is short, but it has a clear rhythm. First comes an introduction to ume and umeshu, including some background on CHOYA and the tradition behind the drink. Then you taste the ume and sugar options, choose a recipe, and make your bottle with the guide’s help.

The tasting and selection are the parts to take slowly. The hands-on step is straightforward, so there is no need to rush through the comparisons just to get to the end. You are welcome to take photos during the activity, which is handy if you want to remember what you chose or share the process with friends.

Groups are limited to a maximum of 10 participants. That keeps the workshop small enough for questions and individual help, while still allowing you to share the activity with a group. The session is scheduled for one hour and has been described as starting on time, so arrive promptly rather than expecting a long check-in window.

What the price gets you

The listed starting price is $74.55 for the one-hour Ume Experience. At that price, you are paying for more than a bottle: the session includes English-speaking staff, a professional guide, ingredient tastings, step-by-step instruction, and the chance to make a custom souvenir.

Whether that is good value depends on what you want from Kyoto. If you mainly want to buy ume liquor, you can do that more quickly and likely for less. If you enjoy tasting, learning a small piece of food culture, and making something yourself, the workshop is a more distinctive use of an hour. It is also a strong option when you want an indoor activity that is not another temple visit.

You can pay on-site for a second bottle or more on the day of your visit. That gives you a way to make both syrup and umeshu, or to prepare an extra bottle as a gift, if the available options suit your plans. The booking price is listed as starting from $74.55, so check the package details when reserving rather than assuming every selection or extra bottle is included.

Getting to CHOYA UME STUDIO

The meeting point is CHOYA UME STUDIO, Kyoto Sanjo, at 87 Nakajima-cho, Nakagyo-ku, Kyoto. From Keihan Sanjo Station, it is about a three-minute walk. From Hankyu Kawaramachi Station, allow around nine minutes on foot.

From JR Kyoto Station, take the Karasuma Line to Karasuma Oike, transfer to the Tozai Line, and ride to Sanjo Keihan. The studio is then about a five-minute walk. If you are already in central Kyoto, the location is easy to pair with shopping or a meal nearby.

The voucher is mobile, and it is valid only for the date and time specified. Children aged 0 to 12 must be with a paying adult. The workshop’s alcohol-making option is restricted to people 20 and older, so families should check the age rules when deciding who will make what.

Who will enjoy this most

I would put this near the top of the list for anyone who already likes umeshu and wants to understand what goes into it. It is equally suited to curious food lovers who enjoy trying small differences in ingredients, even if they have never made a Japanese liqueur before. The clear English guidance makes it approachable for international visitors.

It also works well for couples, friends, and families with adult children. The group size is small, the activity is hands-on without being physically demanding, and each person can choose a blend that suits them. If you are not a drinker, the syrup option gives you a non-alcoholic alternative, though the workshop still centers on ume and its uses.

You may want to skip it if you need an immediate souvenir, dislike tasting unfamiliar flavors, or would rather spend the hour outdoors. And if your main goal is to bring home a bottle ready to drink, remember that the finished product needs time. This is a patient souvenir, not a last-minute cocktail.

Should you book the ume workshop?

Book it if you like guided tastings, Japanese food culture, and the idea of carrying home something you made yourself. The strongest reason to go is the combination of ingredient sampling and personal choice: you learn what changes the flavor, then build a recipe that reflects your own taste.

Think twice if you want a quick purchase or cannot manage the wait for your bottle to be ready. For a one-hour break in central Kyoto, though, CHOYA’s workshop offers a pleasant balance of instruction and participation, with an English-speaking guide and a souvenir that will remind you of the trip later.

FAQ

How long does the CHOYA Ume Experience last?

The listed Ume Experience lasts one hour.

What can I make during the workshop?

You can make your own ume syrup or umeshu. The alcohol-making option is limited to people aged 20 or older.

How many ingredients can I choose from?

You can choose from five types of ume and five varieties of sugar. Umeshu also offers four kinds of alcohol, creating more than 100 possible combinations.

How long does the finished bottle take to be ready?

Ume syrup is ready in about one week. Umeshu is ready in about one month.

Is the workshop conducted in English?

Yes. English-speaking staff and a professional guide are included.

Where is CHOYA UME STUDIO in Kyoto?

It is at 87 Nakajima-cho, Nakagyo-ku, Kyoto-shi. The address is also written as 87 Nakajimacho.

How do I get to the studio by train?

It is about a three-minute walk from Keihan Sanjo Station and a nine-minute walk from Hankyu Kawaramachi Station. From JR Kyoto Station, take the Karasuma Line to Karasuma Oike, transfer to the Tozai Line for Sanjo Keihan, then walk about five minutes.

Can children attend the workshop?

Children aged 0 to 12 must be accompanied by a paying adult. Making umeshu is limited to people aged 20 or older, and valid ID is required as proof of age.