Overview
Immerse yourself in Kyoto’s preservation culture through a private experience beyond a simple “Japanese plum wine workshop.” While umeshu is often translated as Japanese plum wine, the Japanese ume fruit differs from Western plums—more aromatic, tart, and rooted in seasonal traditions. In collaboration with CHOYA UME STUDIO Kyoto Sanjo, you will craft your own umeshu (or non-alcoholic ume syrup), tasting different ume varieties, sugars, and base liqueurs to create a personalized blend. Unlike wine, umeshu is steeped and matured—an expression of patience central to Japanese food culture. What sets this tour apart is the pairing experience at Nishiki Market, “Kyoto’s Kitchen.” You will explore traditional pickling techniques—salted and lactic-fermented vegetables—and select flavors that best complement your handcrafted umeshu once it matures at home. More than a tasting, this experience offers insight into ume, Kyoto’s pickling heritage, and the art of preserving seasonality.
- 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
