Hello everyone,
My name is Ishibashi, and I’m the store manager at Choya Kyoto, a shop dedicated to the ume-making experience.

For this seasonal recipe, I’d like to introduce three ways to enjoy ume syrup made with our limited ume variety “Rinshu” (available from October 17) and seasonal apples.

A Refreshing Morning Boost ♪ Rinshu × Apple Soda

During busy mornings, take a short break with this uplifting soda. The tartness of Rinshu combined with the light sweetness of apple makes for a refreshing pick-me-up. Perfect for resetting both mind and body in the morning rush.

[Recipe]

• 120cc Rinshu × Rock sugar ume syrup (Choya Ume Kit, Medium size)

• 1/4 apple

Chop the apple and soak it in ume syrup for 2 days.
Mix ume syrup with soda at a ratio of 1:4.

A Relaxing Holiday Morning Rinshu × Apple Hot Tea

On a leisurely autumn morning, take your time and relax with a hot ume apple tea. The gentle aroma of apple and Rinshu rising with the steam creates a cozy, elegant moment—different from weekday mornings.

[Recipe]

• 120cc Rinshu × Rock sugar ume syrup (Choya Ume Kit, Medium size)

• 1/4 apple

Chop the apple and soak it in ume syrup for 2 days.
Mix ume syrup with hot tea at a ratio of 1:4.

An Afternoon Treat: Baked Apple with Infused Ume

When you’re craving a little something sweet after a meal, try baked apple with ume syrup and infused ume. Using ume syrup instead of sugar adds natural citric acid and vitamins, so you can enjoy it without guilt.

The buttery richness of baked apple, its concentrated sweetness, and the gentle tartness of Rinshu syrup are a perfect match. Finish with infused ume on top for an extra touch.
Tip: Cut the apple into thick 1cm slices to enjoy its texture.

[Recipe]

• 1 tbsp Rinshu ume syrup

• 3 Rinshu infused ume

• 10g butter

• 1/4 apple

1. Cut the apple into 1cm slices. Remove the pits from the  infused  ume and dice into 1cm pieces.

2. Heat butter in a pan over medium heat and grill apple slices until lightly browned on both sides.

3. Plate the apple with  infused ume and drizzle with Rinshu syrup. Finish with cinnamon powder if you like.

Our next “Seasonal Recipe to Savor the Moment” will be shared in December. Please look forward to it!