Kyoto Ume Liqueur Experience with CHOYA Make Your Unique Souvenir

Kyoto plum drinks are the best kind of souvenir. This hands-on CHOYA experience in central Kyoto has you tasting ume products and crafting your own umeshu and ume syrup with an English-speaking ume concierge. It runs in a refined shop setting and keeps things personal with a maximum of 10 people.

I really like the structure, you start with guidance and tastings, then you move into making your own bottles. I also love the customization part, because you can choose from 100 combinations for your syrup and umeshu, so it feels genuinely yours.

One thing to factor in, the workshop has age and driving rules. Umeshu tasting and umeshu making are not sold to customers under 20, and tasting is not offered if you are driving, so younger participants will focus on ume syrup instead.

Key things to know before you go

• Small group size (max 10) for a calmer, more conversational workshop flow
• Tasting lineup first, including CHOYA umeshu plus ume syrup made from different plum and sugar options
• Make from 100 combinations so you can steer the final flavor rather than just follow a script
• Flight-ready take-home with special caps and boxes designed for travel
• English support from CHOYA’s ume concierge, with Chinese menus and brochures also available
• Ume syrup options for under-20s, while umeshu tasting and making have clear age limits

Kyoto Ume Liqueur Workshop With CHOYA: What You’re Really Doing

This is not just a tasting stop, it is a short, focused making session that turns Kyoto’s ume culture into something you can take home. You spend about an hour in a hands-on workshop atmosphere, guided in English by a CHOYA ume concierge. The max group size is 10, which matters because it keeps attention on you and your choices, not on a loud lecture.

The experience is centered on two related creations: umeshu, a Japanese plum liqueur, and ume syrup, a refreshing plum-based syrup. You will learn the basics of Japanese ume culture and how these drinks are made, then you will taste options and build your own.

The meeting point is at 87 Nakajimachō, Nakagyo Ward, Kyoto, and the activity ends back there. There is no hotel pickup or drop-off, so you will want to plan on getting there under your own steam using nearby public transportation.

The First Hour Part: Ume Culture, Then Tastings That Teach Your Palate

The workshop starts with a guided introduction to ume culture and the making process. Expect short, practical instruction, not a long history lesson. The goal is simple: you need enough understanding to make smart flavor choices later.

Then you move into tasting. You will taste CHOYA’s umeshu, and you will also do a dedicated ume syrup tasting made from different ingredients. The syrup tasting is specifically described as 5 kinds of plums and 5 kinds of sugar, which is a big deal. It helps you separate what you like about the plum side from what you like about the sweetness and balance.

This is where the experience earns its value. Tastings like this make it easier to decide in the hands-on step, because you are not guessing. If you like something more tart, you tend to remember the plum type you enjoyed. If sweetness is the main driver for you, you can track which sugar option made the biggest difference.

One practical note for families and drivers: the workshop includes a clear rule set. Umeshu tasting will not be offered to customers under 20 or to anyone driving a vehicle. So if you are bringing mixed ages, plan to treat the ume syrup portion as the shared activity.

Making Your Original Ume Syrup and Umeshu (From 100 Ways)

After the tastings, you switch gears and make your own. The workshop is described as hands-on, and you make your original ume syrup and umeshu by choosing combinations. You can select from 100 ways to make ume syrup and umeshu.

That number might sound like marketing until you realize what it means in the real world. In a one-hour activity, customization is usually limited to a few choices. Here, you are not just choosing a label, you are selecting ingredient combinations. That gives you control over the direction of your final bottle.

Even if you do not consider yourself a drink expert, you can use the tasting memory you built earlier. Pick the plum character you liked, then match it with the sugar direction you preferred. If you ended up liking multiple profiles during the syrup tasting, you can choose the combo that feels most like your ideal balance.

The experience also provides materials to reinforce what you just did. You will receive a booklet summarizing the workshop contents. That is helpful if you want to remember what you selected, or if you want a quick refresher later once you are back in your hotel or at home.

And if you are visiting with someone under 20, there is a built-in pathway. Guests aged 19 and under are welcome to make ume syrup and participate in the event. Umeshu making experience is not sold to customers under 20, so your younger participants can still take part in the core making experience, just focused on syrup.

The Take-Home Part: A Kyoto Souvenir You Can Actually Bring Home

Most food and drink souvenirs are either edible but hard to carry, or fun to buy but you lose the personal story. This is different because you take home what you made, packaged for travel.

You get special caps and boxes designed to take on the plane. That sounds like a small perk, but it is a key part of the value. When your souvenir is liquid, you need a package that is meant for transport, not just a decorative bag.

You also take home either your crafted umeshu or ume syrup depending on what you are eligible to make and taste based on age and driving rules. Either way, you leave with something that has a clear connection to Kyoto and to your specific ingredient choices.

Two things are not included, and they matter for planning. Post-creation storage and sending goods are not included. So if you are hoping someone will hold your bottle and ship it later, you will need to arrange that separately. For most people, the in-the-box plane-ready plan is the point, just keep your packing habits in mind.

Where This Fits in Your Kyoto Days (And Where It Might Not)

This workshop works best when you want something hands-on and compact in your Kyoto schedule. It is about learning and making, not doing an all-day itinerary. With an approximate one-hour duration, you can fit it before or after other Kyoto plans without building your day around it.

You will also enjoy it more if you like Japanese drinks culture. The workshop is positioned for people interested in Japanese food, sake, and whisky, and that framing makes sense. Umeshu sits in the same wider world of Japanese drinking traditions, and the tasting plus making helps you connect the terms to real flavors rather than just labels on a bottle.

Here is where I think it might not be the best match. If you want a long sightseeing experience or a big walking tour through Kyoto neighborhoods, this is not that. It is a workshop in a shop setting, and your main focus is ingredients, taste, and the bottle you craft.

Also, if your group includes someone under 20, you should be ready for a split experience. Younger participants can make ume syrup, but they will not be offered the umeshu tasting and umeshu making experience is not sold to customers under 20.

Price and Value: Is $32.08 Worth It?

At $32.08 per person for an approximately one-hour workshop, the value comes from what is included, not just the price tag.

You are getting:

• An English-speaking guide from CHOYA’s ume concierge (plus Chinese menus and brochures)
• Information on Japanese ume culture and how to make ume syrup
• Tasting of CHOYA’s umeshu
• Ume syrup tasting with 5 kinds of plums and 5 kinds of sugar
• Hands-on making of your original ume syrup and umeshu using 100 combinations
• Special caps and boxes to take on the plane
• A booklet summarizing what you did

In other words, you are paying for a guided, ingredient-based experience with tastings and a personalized take-home bottle. If you were only buying one souvenir bottle, you would miss the tastings, the instruction, and the ingredient choices. Here, the “you made it” part is built into the cost.

Is it the cheapest thing you can do in Kyoto? Not really. But if you care about authentic experiences and a souvenir with an actual story, this is the kind of workshop that justifies the price quickly.

Practical Tips So Your Workshop Goes Smoothly

A few small planning moves can make a big difference.

First, bring your confirmation and use the mobile ticket. The experience is labeled as a mobile ticket, so have it ready before you arrive at 87 Nakajimachō, Nakagyo Ward.

Second, choose the flavors with your tasting notes in mind. The syrup tasting is designed to help you learn how plum and sugar choices change the result. Even if you are tasting casually, try to remember your favorites so you can make faster decisions during the 100-combination step.

Third, plan around the age and driving rules. Umeshu tasting is not offered under 20, and it is not offered to visitors driving a vehicle. Umeshu making experience is not sold to customers under 20. If you are traveling with a mixed-age group, you will likely end up with a shared ume syrup experience and separate umeshu steps for the eligible adults.

Fourth, remember there is no hotel pickup or drop-off. It is near public transportation, so you should be able to reach it easily, but you should still build time into your day for walking and transit.

Finally, pay attention to the weather. The experience requires good weather, and if it is canceled due to poor weather, you will be offered a different date or a full refund. Kyoto weather can change fast, so check the forecast the day before and the morning of.

Should You Book This Kyoto CHOYA Ume Workshop?

I would book this if you want a Kyoto souvenir that feels personal, not generic. The combination of CHOYA’s ume focus, the English-speaking guidance, the syrup tastings using 5 plum and 5 sugar options, and the chance to choose from 100 combinations makes this a strong value for people who enjoy Japanese food and drinks.

Skip it if you are looking for a sightseeing tour, or if your group is not prepared to handle the age and driving limits around umeshu tasting and making. Also, if you dislike structured activities, this is hands-on and ingredient-based, so you will want to actually enjoy choosing flavors and making something.

If you are on the fence, consider this simple rule: if you like the idea of taking home a bottle that you crafted yourself in Kyoto, this workshop is a very easy yes.

FAQ

How long does the Kyoto Ume Liqueur Experience take?

It takes about 1 hour.

How big is the group?

The workshop has a maximum of 10 travelers.

Do you get an English-speaking guide?

Yes. The experience includes an English-speaking guide from CHOYA’s ume concierge. Chinese menus and brochures are also available.

What will I be able to make?

You can make your own original ume syrup and umeshu, choosing from 100 combinations.

Is there tasting during the workshop?

Yes. You will have a tasting of CHOYA’s umeshu. You will also do an ume syrup tasting using 5 kinds of plums and 5 kinds of sugar.

Are there age restrictions?

Yes. Umeshu tasting is not offered to visitors under 20 years old or to those driving a vehicle. Umeshu making experience is not sold to customers under 20 years old. Guests aged 19 and under are welcome to make ume syrup and participate.

What do I take home?

You take home what you make, either your crafted umeshu or ume syrup, plus special caps and boxes that are designed for taking on the plane. You also receive a booklet summarizing the workshop.

Where is the meeting point in Kyoto?

The meeting point is 87 Nakajimachō, Nakagyo Ward, Kyoto, 604-8004, Japan.

Can I reserve ahead of time?

Yes. Reservations can be made up to two months in advance on the website.

What happens if I cancel or the weather is bad?

You can cancel for a full refund if you cancel at least 24 hours before the experience starts. If the experience is canceled due to poor weather, you will be offered a different date or a full refund.