Best Places to Taste Umeshu in Japan: Breweries, Bars & Festivals
Ever stood in a Tokyo liquor store staring at dozens of umeshu bottles, completely lost on which to try? You’re not alone. Japan’s beloved plum wine exists in hundreds of variations, from mass-produced bottles to small-batch treasures you’ll never find outside their home prefecture.
I’ve spent years tracking down Japan’s finest umeshu experiences, and I’m about to save you countless hours of research and mediocre tastings.
Whether you’re a first-timer curious about those glowing amber bottles or a connoisseur hunting rare artisanal varieties, this guide maps the ultimate journey through Japan’s best places to taste umeshu — from centuries-old breweries to hidden bars where locals actually drink.
But fair warning: once you discover what real, premium umeshu tastes like, those convenience store bottles will never satisfy you again.
Understanding Umeshu: Japan’s Beloved Plum Liqueur
Understanding Umeshu: Japan’s Beloved Plum Liqueur
Umeshu (梅酒) is a sweet, fruit-infused liqueur that has captured the hearts of both Japanese locals and international visitors. This amber-colored drink balances sweet, sour, and fruity notes in a uniquely Japanese expression of traditional brewing craftsmanship.
Origins and Traditional Brewing Methods
Umeshu dates back to the Edo period (1603-1868) when it was initially created as a medicinal drink. The traditional brewing process begins with unripe Japanese ume plums (Prunus mume), which are harvested in early summer when they’re still green and firm. These fruits aren’t true plums but closer to apricots botanically.
The classic homemade method involves:
- Sterilizing and layering ume fruits with rock sugar in a large glass jar
- Pouring white liquor (shochu) over the mixture
- Sealing the container and allowing it to mature for at least 3-6 months, though many prefer aging for 1-3 years
Many Japanese families maintain their own umeshu recipes, passed down through generations. The steeping process extracts the fruit’s essence, creating a naturally sweet liqueur with approximately 10-15% alcohol content.
Different Varieties and Flavor Profiles
Umeshu’s character varies widely based on several factors:
- Base alcohol: While traditionally made with shochu, modern variations use:
- Sake (nihonshu)
- Brandy
- Whiskey
- White rum
- Sweetener type: Rock sugar is traditional, but honey, brown sugar, and even stevia create unique flavor profiles.
- Aging period: Young umeshu (6 months) offers bright, fresh fruit flavors, while aged versions (3+ years) develop complex, mellow profiles with honey and caramel notes.
- Regional styles: Wakayama Prefecture’s umeshu features the prized Nanko-ume variety, while Hokkaido producers create versions with added local berries.
How Umeshu Differs from Other Japanese Spirits
Umeshu stands apart from Japan’s other traditional alcoholic beverages:
Unlike sake (rice wine), umeshu isn’t fermented but created through infusion. While sake generally has a clean, rice-forward profile, umeshu showcases pronounced fruit character and sweetness.
Compared to shochu (distilled spirit), umeshu has a much lower alcohol content and significantly more sweetness. Shochu is often enjoyed straight or with ice, while umeshu is versatile—served neat, on the rocks, with soda, or even hot during winter.
Yuzushu (yuzu citrus liqueur) follows similar production methods but uses different fruit. Umeshu’s sweet-tart profile makes it more approachable for those new to Japanese spirits, serving as an excellent gateway to exploring Japan’s diverse alcohol culture.
Top Umeshu Breweries for Tasting Tours
Top Umeshu Breweries for Tasting Tours
For umeshu enthusiasts, visiting breweries offers an unparalleled opportunity to witness the craftsmanship behind this beloved plum liqueur. These tours provide insight into production methods while allowing visitors to sample varieties rarely found elsewhere.
Choya Umeshu Factory (Osaka)
As Japan’s largest umeshu producer, Choya’s factory in Osaka presents an impressive industrial-scale operation. The guided tour takes visitors through the entire production process, from the selection of premium ume plums to fermentation and bottling. Highlights include:
- Interactive exhibits explaining umeshu’s historical significance
- Video presentations showcasing the annual plum harvest
- Observation deck overlooking massive steel fermentation tanks
- Tasting room featuring their complete product line, including limited editions
The factory store offers exclusive products unavailable elsewhere, including experimental batches and aged varieties only sold on-site.
Nakano BC (Yamanashi)
This award-winning brewery nestled in Yamanashi Prefecture combines traditional methods with innovative approaches. Their artisanal umeshu has garnered international recognition, including gold medals at the International Wine Challenge.
The intimate tour provides:
- Small-group experiences with master brewers
- Demonstrations of hand-selection techniques for premium ume plums
- Aging cellar access where visitors can sample directly from wooden barrels
- Personalized tasting flights comparing umeshu aged for different periods
Their signature honey-infused umeshu showcases the brewery’s commitment to creativity while honoring traditional methods.
Nakata Umeshu Brewery (Wakayama)
Operating since 1834, Nakata embodies Japanese brewing heritage. Located in Wakayama, Japan’s premier ume-growing region, this family-run brewery offers an authentic glimpse into centuries-old production methods.
The historical facility features:
- Original wooden fermentation vats still in active use
- Ancient stone pressing equipment alongside modern alternatives
- Family archives displaying handwritten recipes spanning generations
- Seasonal tasting experiences that vary based on yearly harvests
Their ultra-premium 10-year aged umeshu, produced in extremely limited quantities, represents the pinnacle of traditional craftsmanship.
Umeshunoie (Tokyo)
For those seeking contemporary interpretations, this urban Tokyo brewery represents the future of umeshu. Operating as both brewery and tasting room, Umeshunoie experiments with modern twists on the classic liqueur.
Visitors can experience:
- Small-batch production demonstrations in their open-concept facility
- Innovative flavor combinations including citrus, herb, and spice infusions
- Craft cocktail workshops using their signature umeshu varieties
- Food pairing sessions with local Tokyo chefs
Their yuzu-infused umeshu and coffee-plum fusion represent bold departures from tradition while maintaining respect for the liqueur’s essential character.
Best Bars and Izakayas for Umeshu Tasting
Best Bars and Izakayas for Umeshu Tasting
While brewery tours offer insights into production, Japan’s vibrant bar scene provides the perfect setting to sample umeshu in its natural habitat. From traditional establishments to modern cocktail bars, here are the premier destinations for umeshu enthusiasts.
Bar Umeshu (Kyoto)
Nestled in Kyoto’s historic Gion district, Bar Umeshu stands as a temple to plum wine with its impressive library of over 100 varieties. The intimate space features wooden shelves lined with bottles of varying hues, from pale gold to deep amber. Expert bartenders guide guests through tasting flights organized by sweetness levels, aging periods, or regional styles. Don’t miss their house-aged varieties stored in ceramic vessels, some matured for over a decade with remarkable complexity.
Umeshu Yokocho (Tokyo)
In the bustling Shinjuku district lies Umeshu Yokocho, a narrow alleyway dedicated entirely to plum wine specialists. This hidden gem houses six specialized bars, each with distinct offerings and atmospheres. Standouts include Ume no Hana, featuring umeshu from all 47 Japanese prefectures, and Kajitsu, where artisanal plum wines are paired with seasonal small plates. The convivial atmosphere and proximity of establishments make this an ideal spot for an evening umeshu crawl.
Shugar Market (Osaka)
For those seeking a contemporary take on umeshu, Osaka’s Shugar Market delivers with innovative cocktails and carefully curated tasting flights. This sleek establishment has reimagined traditional plum wine for modern palates, offering creations like the Umeshu Mojito and Smoky Plum Manhattan. Their signature experience is the “Umeshu Voyage” – five regional varieties served with detailed tasting notes and complementary bites that enhance different aspects of each liqueur.
Traditional Izakayas with Premium Umeshu Selections
Beyond specialized bars, many traditional izakayas boast impressive umeshu collections. In Tokyo, Iseshima serves house-infused varieties alongside Edo-period recipes, while Kyoto’s Pontocho Misoguigawa pairs aged umeshu with kaiseki cuisine. These establishments offer authentic drinking experiences where umeshu is enjoyed as the locals do – alongside savory small plates in convivial settings.
Hidden Gems for Rare and Aged Varieties
For connoisseurs seeking exceptional expressions, several under-the-radar establishments specialize in rare and aged umeshu. Nara’s Ume Kura houses bottles dating back 30+ years, with some vintage expressions available by the glass. In Fukuoka, the unassuming Plum & Whisky stocks limited-edition varieties from small-batch producers who refuse to distribute commercially. These destinations require advance reservations but reward visitors with umeshu experiences unavailable elsewhere.
Unmissable Umeshu Festivals Across Japan
Unmissable Umeshu Festivals Across Japan
For true umeshu enthusiasts, timing your visit to coincide with one of Japan’s dedicated plum wine festivals offers an unparalleled tasting experience. These vibrant celebrations bring together producers, connoisseurs, and curious travelers in a festive atmosphere dedicated to this beloved Japanese liqueur.
Umeshu Matsuri (Tokyo) – Japan’s largest plum wine festival
Tokyo’s Umeshu Matsuri stands as the country’s premier celebration of plum wine, typically held in early summer at Yoyogi Park or similar large venues. This multi-day extravaganza features:
- Over 100 varieties of umeshu from across Japan available for tasting
- All-you-can-sample tickets that let visitors explore regional styles
- Direct interactions with master brewers who share their techniques
- Limited-edition festival exclusives not available elsewhere
- Food pairings specially designed to complement umeshu flavors
The festival’s evening sessions are particularly atmospheric, with lantern-lit tasting areas and live traditional music creating an enchanting environment perfect for savoring this sweet elixir.
Kishiwada Umeshu Festival (Osaka) – Celebrating local brewers
Osaka’s Kishiwada district hosts a more intimate but equally impressive umeshu celebration focused on highlighting the region’s craft producers. This weekend festival showcases:
- Family-owned breweries demonstrating generations-old production methods
- Competition categories for both commercial and home-brewed umeshu
- Workshops where visitors can learn to make their own batch
- Osaka-style street food that pairs excellently with the sweeter notes of umeshu
- Cocktail demonstrations showing innovative ways to incorporate umeshu
The festival’s friendly atmosphere encourages conversation between producers and guests, making it ideal for those wanting to deepen their understanding of craft production.
Wakayama Ume Fair – In Japan’s plum capital
Held in Wakayama Prefecture, Japan’s undisputed plum capital, this fair celebrates both fresh ume fruit and the resulting liqueur. Taking place during plum blossom season (February-March), visitors can enjoy:
- Tours of Nanko plum orchards, featuring Japan’s most prized umeshu-making fruit
- Historical exhibitions on Wakayama’s 400+ year plum cultivation history
- Tasting sessions featuring aged varieties up to 10 years old
- Local specialties including umeshu-infused confections and savory dishes
- Cultural performances celebrating the region’s connection to plum cultivation
The timing of this festival offers the unique opportunity to witness the entire cycle of umeshu production, from flowering trees to finished product, providing context that enhances appreciation of this traditional liqueur.
Regional Umeshu Specialties Worth Traveling For
Regional Umeshu Specialties Worth Traveling For
Japan’s diverse climate and agricultural traditions have created distinct regional umeshu varieties that offer unique flavor profiles worth seeking out. These regional specialties showcase local ingredients and brewing techniques that have been perfected over generations.
Wakayama Prefecture – Japan’s ume heartland
Wakayama Prefecture rightfully claims the title of Japan’s ume (plum) capital, producing nearly 60% of the country’s ume harvest. The region’s Nanko-ume variety is particularly prized for its perfect balance of sweetness and acidity, creating umeshu with exceptional depth and character.
At Kishū Marukin Honten in Tanabe City, visitors can sample traditional umeshu made from locally grown Nanko-ume, aged in cedar barrels for a complex flavor profile. Their specialty “Kokuto Umeshu” incorporates Okinawan brown sugar for a rich, molasses-like undertone.
Don’t miss the annual Minabe-Tanabe Ume Festival in February when the plum blossoms are in full bloom. Here, local producers offer exclusive tastings of premium and aged varieties not available elsewhere.
Nagano’s high-altitude mountain umeshu
Nagano Prefecture leverages its mountainous terrain and cool climate to produce distinctive umeshu with crisp, clean flavors. The high altitude slows fermentation, resulting in more complex flavor development and often higher alcohol content.
Masumi Brewery in Suwa creates an alpine-inspired umeshu using locally grown Takada plums and natural spring water from the Japanese Alps. Their “Yama no Umeshu” (Mountain Plum Wine) offers notes of alpine herbs and a refreshing minerality unique to the region.
For a truly special experience, visit Ina Valley’s small-batch producers who often incorporate local honey or mountain herbs like shiso (perilla) into their umeshu, creating distinctive variations that reflect the natural bounty of the mountains.
Okinawa’s tropical fruit-infused variations
Okinawa puts a tropical spin on traditional umeshu, incorporating local ingredients that reflect the prefecture’s subtropical climate and unique culinary traditions.
At Nishizaki Shuzo in Naha, their signature “Ryukyu Umeshu” combines traditional umeshu with local awamori (Okinawan spirit) and hints of shikuwasa citrus for a bright, tropical flavor profile. Some producers even create fusion versions incorporating passion fruit, mango, or dragon fruit.
Chuko Distillery on Naha’s outskirts offers a rare “Aged Black Sugar Umeshu” that undergoes extended aging in clay pots, producing a dark, rich liqueur with molasses notes and subtle hints of the ocean breeze that permeates the aging facility.
To fully appreciate Okinawa’s umeshu culture, visit during the Naha Liquor Festival in May, where you can sample dozens of local variations alongside traditional Okinawan cuisine that perfectly complements these tropical interpretations.
Planning Your Umeshu Tasting Journey
Planning Your Umeshu Tasting Journey
Planning a dedicated umeshu tasting trip through Japan requires some preparation to maximize your experience with this delightful plum liqueur. With the right timing, approach, and knowledge, you can create an unforgettable journey through Japan’s umeshu culture.
Best Seasons for Umeshu Tasting Experiences
Japan’s seasonal rhythms significantly impact umeshu experiences:
- Late Spring/Early Summer (May-June): The ume harvest season offers opportunities to witness the production process firsthand at many breweries. Some facilities even allow visitors to participate in making traditional umeshu.
- Summer (July-August): Many umeshu festivals take place during this period, particularly in regions like Wakayama and Kyoto.
- Autumn (September-November): An ideal time for tasting as many breweries release their new batches. The moderate weather makes for comfortable travel between tasting locations.
- Winter (December-February): Experience warm umeshu (atsukan style), which pairs wonderfully with seasonal cuisine and offers a respite from the cold.
Guided Tours vs. Self-Guided Exploration
Both approaches offer distinct advantages:
Guided Tours:
- Professional insights into production methods and tasting notes
- Access to exclusive areas of breweries not open to regular visitors
- Language support for non-Japanese speakers
- Coordinated transportation between multiple sites
- Pre-arranged tastings with optimal variety
Self-Guided Exploration:
- Flexibility to adjust your itinerary based on preferences
- More time at locations that especially interest you
- Often more budget-friendly
- Opportunity for spontaneous discoveries
- Freedom to combine umeshu tasting with other activities
Pairing Umeshu with Regional Cuisines
Each region offers distinct food pairings that complement local umeshu styles:
- Kyoto: Pair traditional umeshu with delicate kaiseki cuisine; the subtle sweetness enhances seasonal vegetables and tofu dishes.
- Wakayama: Local umeshu works beautifully with fresh seafood, particularly sashimi and grilled fish.
- Tokyo: Modern umeshu cocktails complement izakaya fare like yakitori and tempura.
- Hokkaido: Richer, aged umeshu varieties stand up well to the region’s dairy-based dishes and hearty stews.
Tips for Purchasing and Bringing Umeshu Home
- Customs Regulations: Check your home country’s alcohol import restrictions. Most countries allow 1-2 liters duty-free.
- Packaging: Many breweries offer special travel-safe packaging. For additional protection, use bottle sleeves or dedicated wine transport bags.
- Selection Strategy: Focus on artisanal bottles unavailable internationally rather than mass-produced brands.
- Aging Potential: Purchase younger umeshu if you plan to age it yourself; many varieties continue developing flavor for 3-5 years.
- Temperature Sensitivity: During summer travel, consider insulated packaging to protect your purchases from heat exposure.
- Documentation: Keep receipts and product information for customs declarations and your own reference about what you’ve purchased.
Exploring Japan’s umeshu scene offers a delightful journey through the country’s rich cultural heritage and distinctive flavors. From historic breweries where you can witness traditional production methods to specialty bars serving rare varieties, and vibrant festivals celebrating this beloved plum liqueur, Japan provides countless opportunities to experience umeshu in its most authentic forms. Each region also offers its own unique take on this classic drink, with special varieties that reflect local ingredients and traditions.
As you plan your umeshu tasting adventure, consider including a mix of experiences—from guided brewery tours to casual izakaya evenings and seasonal festivals. Whether you’re a longtime umeshu enthusiast or new to this remarkable drink, Japan’s diverse umeshu landscape promises memorable flavor experiences that connect you with the heart of Japanese culinary culture. Kanpai to discovering your new favorite umeshu in the land where it all began!
