Located in central Kyoto, CHOYA UME STUDIO Kyoto Sanjo is an experiential space dedicated to Japan’s ume culture. Operated by CHOYA, one of Japan’s most respected umeshu producers, the studio offers a rare opportunity to explore the depth and diversity of ume beyond its common translation as “Japanese plum wine.” Here, guests can taste different varieties of ume, sugars, and base liqueurs before crafting a personalized bottle of umeshu or non-alcoholic ume syrup. Unlike wine, umeshu is created by steeping ume in alcohol and allowing it to mature over time. This hands-on experience introduces not only the technical process, but also the cultural significance of ume as a seasonal fruit long valued in Japanese households for preservation and wellness traditions. The studio blends contemporary design with traditional ingredients, making it an ideal starting point for understanding how ume continues to shape Japan’s food culture today.

Known as “Kyoto’s Kitchen,” Nishiki Market has supported the city’s culinary life for over 400 years. This narrow arcade of specialty food vendors remains a vibrant center of Kyoto’s ingredient culture. In this experience, Nishiki Market is more than a sightseeing stop—it is where Kyoto’s preservation traditions come alive. The city is renowned for its pickling techniques, which enhance seasonal vegetables through salting, gentle sweetness, and natural fermentation, allowing flavors to deepen over time. Within selected long-established pickle shops, guests can sample delicate senmaizuke (thinly sliced turnip in mild sweet vinegar), refreshing shibazuke flavored with red shiso, and traditional lactic-fermented varieties such as suguki. Tasting these distinct styles allows guests to thoughtfully choose which flavors will best complement their handcrafted umeshu once it matures at home.