CHOYA UNVEILS FIVE-YEAR-AGED UMESHU MASTERPIECE FROM FRENCH OAK BARRELS

CHOYA’s French Oak 2016 umeshu, matured five years in French oak, marries ume’s vibrant fruitiness with vanilla, toasted wood, and spice for a smooth, layered spirit. Ideal neat, on rocks, or in cocktails like Ume Old Fashioned, it redefines Japanese liqueurs for creative bartenders.

Deep in the ancient art of Japanese umeshu production, CHOYA has elevated the humble plum liqueur to new heights with its French Oak 2016, a five-year marvel aged in premium French oak barrels. This meticulous process transforms the fruit’s lively tartness into a symphony of elegance, where vanilla whispers alongside toasted wood and subtle spice, all harmonising over time into a beautifully rounded profile.

Bartenders and connoisseurs alike are buzzing about its palate: a smooth sweetness unfolds with layered richness, culminating in a refined woody finish that lingers like a fond memory. “It’s like watching a painting come alive,” says Hiroshi Tanaka, CHOYA’s master blender, who oversaw the barrels’ careful tending. Sourced from Limousin oak forests, these vessels impart a sophistication rarely seen in fruit liqueurs, bridging the gap between delicate umeshu and robust spirits.

Serve it neat to savour its complexity, or chilled over ice for a refreshing twist. Yet its true brilliance shines in cocktails, breathing fresh life into classics. The Ume Old Fashioned swaps bourbon for umeshu’s fruity depth, muddled with bitters and a sugar cube for a velvety balance. Picture an Ume Manhattan: the plum’s acidity cuts through vermouth and rye, while oak notes mimic aged whisky. Or try the Ume Oak Highball, fizzing with soda and a lemon twist, its structure ensuring it holds up without overpowering.

This release challenges perceptions of Japanese liqueurs as mere sweets. With the poise of a fine cognac, CHOYA French Oak 2016 hands bartenders a versatile canvas, sparking innovations from Tokyo speakeasies to London mixology labs. As global demand surges—exports up 30% last year—experts predict it will redefine umeshu’s place on premium backbars.

Launched amid rising interest in aged fruit spirits, the 2016 edition arrives at a pivotal moment for CHOYA, whose umeshu lineage dates back centuries. Priced accessibly yet crafted with luxury in mind, it’s available now in select markets. Whether sipped solo or shaken into stardom, this umeshu proves that patience in oak can yield liquid poetry.