How CHOYA Umeshu is Made
12.06.2024 | Blog
Umeshu is a unique alcoholic beverage made from Japanese Ume fruit. CHOYA’s Umeshu is not just a drink; it’s a testament to Japanese craftsmanship and a deep respect for nature. The meticulous process behind CHOYA’s Umeshu is what makes it a world-renowned beverage.
1. Harvest
CHOYA carefully selects high-quality Japanese Ume, particularly from Wakayama Prefecture, renowned for producing some of the best Ume in Japan. The Ume fruits are harvested at the peak of ripeness to ensure their flavor and aroma are at their best. CHOYA works closely with Ume farmers in Japan to cultivate the finest Ume fruit.
2. Steeping
After harvesting, the Ume fruits are meticulously washed and steeped with sugar and alcohol. While many people refer to Umeshu as "Plum Wine," more than 90% of CHOYA Umeshu is made with cane spirits, which is the authentic and traditional method and helps to enhance the Ume flavors. CHOYA adheres to traditional methods, avoiding any unnecessary additives to maintain the purity of the product.
3. Aging
The Umeshu is carefully aged for approximately one year in custom-designed storage tanks engineered to shield it from external influences such as light, heat, and air. This precise aging process allows the full essence of the Ume to be extracted without any external interference.
CHOYA is committed to creating Umeshu that is pure and authentic. By avoiding artificial additives such as flavors, colors, or preservatives, CHOYA ensures that every sip of its Umeshu reflects the artistry and care that go into its creation. This dedication to natural, simple ingredients and traditional methods is what sets CHOYA apart.
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