In Japan, ume is more than a fruit; alongside salt, it is historically regarded as the oldest seasoning. For centuries, it has been cherished for its medicinal benefits, with an old saying claiming it can draw poison from food, water and blood. Our team respects how Choya honors this legacy through a close partnership with local ume farmers, maintaining a deep commitment to quality from soil cultivation to harvest. Since 1997, five research groups have pioneered organic and reduced-pesticide cultivation to ensure every bottle offers pure ume quality.

Choya redefines excellence through the concepts of “pure ume quality” and “plentiful quantity.” While many liqueurs rely on artificial flavorings, Choya uses only three simple ingredients — ume fruit, sugar and alcohol — to extract a rich, authentic flavor. By using a quantity of fruit that far exceeds standard recipes, they allow the natural tartness and vibrant amber hue to shine through without the need for acidulants or colorings. We were drawn to Choya because they never compromise on this purity. Their process proves that the most honest drinking experience comes from a deep respect for the bounty of Japanese agriculture.

The final element of Choya’s mastery is aging, which extracts the umami from the fruit. The ume, sugar and alcohol mixture matures for at least one year inside massive, custom-designed tanks kept in a climate-controlled environment. These vessels protect the delicate fruit from external light and heat, allowing the complex essence of both the pulp and the stone to meld seamlessly through proprietary aging and blending techniques. This patient approach results in a silky texture, a scrumptious tart-and-sweet taste, and a signature aroma reminiscent of marzipan.