Choya was founded by the Kondo family in 1914 and orginally focused on viticulture. In 1959, the company made the historic and bold decision to start producing Umeshu liqueur. Today, Choya is the biggest producer of Umeshu in the World and still owned by the Kondo family.
Umeshu is a traditional Japanese liqueur made from the Ume fruit. The perfect balance between Ume extract and alcohol is achieved by aging the whole fruit, with the stone still inside, which delivers delicious sweet and tart flavours with notes of almonds.
Claim to authenticity.
Choya’s mission is to produce and promote the finest Umeshu, made with only natural ingredients.
Choya is exported to more than 60 countries. According to the IWSR, Choya is among the top liqueur producers in the World and is Japan’s number 1 by volume, Ume liqueur producer.
Choya does not use any artificial additives, flavourings or colourings.
It takes at least one year of aging to produce Choya Umeshu.
The slow aging process allows Choya to produce authentic Umeshu with the best possible taste and aroma every time.
In addition to Umeshu, Choya also produce plum wine and Yuzu liqueur.
J-Culture continues to thrive in England.
"In 2017, at Britain’s International Spirits Challenge, Choya was named liqueur producer of the year".