14 % / 72 cl
Famous for its plum liqueurs bottled with whole fruits, Choya offers a special version of its umeshu made with the Kishu plums, the most precious of Japan.
Choya Kishu Umeshu is therefore made from the mixture of fruit maceration with a neutral alcohol to which sugar is added which will bring roundness and indulgence to this liqueur with complex aromas of plums, almonds and stewed fruits. To be enjoyed chilled or at room temperature, as a cocktail or as a digestif.
12,5 % / 50 cl
The Nigori Umeshu is a japanese plum liquor made by hand by the small Asahara Shuzo brewery founded in 1882 in Okumusashi to the edge of the Kanto plain . The ume are typical small green plums in East Asia , which a variety specially imported from the Dazaifu temple in Kyushu is grown aroud Okumusashi, in an area known as the "hill plums ."
Harvested by local farmers then hand washed and sun dried , plums chosen for their rich flesh, will be macerated for 6 months in a neutral alcohol. At the end of maceration, they are removed to be mixed with fresh umes then turn into puree added to the liquor which becomes then a Nigori Umeshu , an unfiltered plums liquor.
The intensity of the fruity aromas of plums flesh gives a rich and generous texture, which we can appreciate the smoothness by shaking the bottle before serve.
14 % / 50 cl
Shiratama Umeshu is a plum liqueur produced at the White Oak distillery. It comes from the maceration of plums in shochu in which sugar and a touch of whisky are added to obtain a liqueur with a unique character.
Delicious on the nose with its aromas of quetsche, honey and almond, Shiratama Umeshu reveals itself in all roundness and softness on the palate with intense notes of plum and candied apple.
17 % / 70 cl
In Japan or all over the world, Choya is the producer of the most recognized umeshu. Liquors are made from japanese plums, locally cultivated, macerated in neutral alcohol for 2 to 3 years and left in the bottle. At the end of the maceration Choya Extra Shiso is flavored with shiso, an aromatic Asian plant, giving this delicious red color 100% natural.
Its almost creamy texture, the intense aromas of plums and the light spicy notes due to shiso make the Choya Extra Shiso an exceptional beverage that will appeal to all lovers of fruit liquors.
15 % / 70 cl
La Choya Classic Umeshu is the Japanese plum liqueur par excellence. With its rich and creamy texture, this intensely fruity drink is drunk with ice or in cocktails with champagne for Imperial Uisukir.
The inescapable liquor in the mouth causes an explosion of fruity flavors such as plum, red fruit pulp, candied fruits or even the ubiquitous almond. Presented in its tube-shaped bottle, some fruits are left in the bottle and can be enjoyed in the end.
Made from 3 varieties of ume (Shirokaga, Nanko and Gojiro) macerated for a period of 2 years, the Choya Classic Umeshu expressed the plum in all its forms, and will make you discover a deliciously fruity gourmand universe.
17 % / 70 cl
In Japan and all over the world, Choya is the producer of the most recognized umeshu. Liquors are made from delicious japanese plums locally cultivated, macerated in neutral alcohol for 2 to 3 years and left in the bottle.
Its almost creamy texture and intense aromas of plums make the Choya Extra Years a delicious drink that will appeal to all lovers of fruit liquors.
17 % / 70 cl
In Japan or all over the world, Choya is the producer of the most recognized umeshu. Liquors are made from delicious japanese plums, locally cultivated, macerated in neutral alcohol for 2 to 3 years and left in the bottle.
At the end of maceration, honey and royal jelly are added to the liquor giving it a very smooth texture and intense aromas of plums are subtly embedded with woody notes.
The Choya Royal Honey is a drink that will appeal to all sweet fruit liqueurs lovers.
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