routmalay
The founder of Wine & Spirits Club of India
If you’ve ever pondered the mystique behind Umeshu, the Japanese plum liqueur, then join me on a whirlwind adventure through the heart of Japan with Choya, the maestros behind this exquisite elixir. My journey began unexpectedly but serendipitously with a chance encounter at Cannes 2021, where I first met the dynamic Shigehiro Kondō, the CEO of Choya. Little did I know that this rendezvous would pave the way for an unforgettable odyssey. Fast forward through numerous expos and a captivating visit to India, where the seeds of the “Choya Enlightener” initiative were sown. With eagerness bubbling within me, I found myself boarding a flight to Osaka, ready to immerse myself in the essence of Umeshu.
Upon landing on the shores of Japan, I was greeted with warmth and hospitality by Seiji Susuki from export department, and thus commenced my expedition. Our first stop was the hallowed grounds of the Choya headquarters, where I was enraptured by the rich history and intricate production process of Umeshu by Shunji Kondo, the Director of Production of Choya. Venturing further into the heart of Umeshu craftsmanship, we embarked on a pilgrimage to the Choya Factory in Osaka. Here, under the tutelage of Masahiro Iida, the Master Blender, I witnessed firsthand the meticulous artistry and dedication that goes into each bottle of Umeshu. From the rigorous quality control sessions to the tantalizing tasting experiences, every moment was a revelation.
But the true essence of Umeshu lies in the Ume fruit itself, and so, we ventured into the lush Ume Orchards on the outskirts of Osaka. Guided by Noboru Arifuku, a seasoned Ume buying expert and Masahiko Kondo, a board member of Choya. I delved deep into the orchards, forging a newfound appreciation for the Nanko Ume, the backbone of Choya’s unparalleled quality.
Our journey continued to Kyoto, where amidst the cultural tapestry of the city, I found myself enraptured by the Choya Experience Center. Here, amidst the ancient traditions and modern innovations, I not only learned the intricacies of Umeshu production but also had the opportunity to
craft my own non-alcoholic concoction—an experience both educational and exhilarating.
As the days unfolded, each moment was filled with discovery and delight. From traversing the bustling markets of Tokyo to delving into the historic streets of Asakusa, every corner of Japan seemed to hold a new revelation.
But the pinnacle of my journey came on the final day, as I stood in the Choya Bar in Tokyo, surrounded by the echoes of tradition and innovation. It was here that I was bestowed with the coveted “Choya Enlightener” certificate — a testament to my newfound understanding and appreciation of Umeshu.
In retrospect, my journey with Choya has been nothing short of transformative. As I bid farewell to the land of Ume, I carry with me not just memories, but a deeper connection to the spirit of Umeshu—a connection that I shall cherish and share with the world as a proud Choya Enlightener.
