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Choya, from Osaka, Japan, specialises in umeshu or plum wine. Founded in 1914, it's now the world's largest producer of umeshu. The name links to the Japanese word for plum, 'ume', which is central to Japanese culture. Ume is like an apricot and is valued for its health benefits and flavour.

Umeshu is a traditional Japanese liqueur. It's made by soaking ume fruits in alcohol and sugar. This creates a sweet, tart drink. Choya's umeshu can be drunk in various ways. It's enjoyed straight, on the rocks, with soda, hot water, or in cocktails.

Choya selects top-quality ume fruits and high-grade spirits. They use sugar, not corn syrup. This keeps the drink's traditional taste and offers a cleaner sweetness.

In production, ume fruits are washed and sorted. They are then steeped in alcohol and sugar. This can last from one year to several years. Over time, the plums flavour the liquid, turning it into umeshu.

The company is innovative. They've added new flavours like yuzu, shiso, and whisky. They also offer single-year vintages and aged umeshu. This keeps Choya fresh in a market that values both tradition and new ideas. It also practices sustainable farming. They care for the ume trees and the environment. They also promote responsible drinking.

Choya has introduced umeshu to over 70 countries. They've adapted to different tastes. This promotes Japanese cuisine and drinking culture worldwide. Drinking umeshu is a rich experience. The look, smell, and taste of the drink are unique. It's sweet and acidic, showing the quality of the ingredients and production methods.

Choya is more than a drinks brand. They share Japanese culture. Their visitor centres in Japan teach about umeshu and the manufacturing process. Visitors can taste different umeshu types.

The story is about cultural pride and international harmony. Each bottle shares a piece of Japan. It offers a taste, tradition, and a healthful toast. As Choya innovates and grows, they carry the Japanese ume legacy. This legacy crosses borders and generations.

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