Hello everyone,
I’m Tani, ume concierge at our Kyoto store.

As autumn deepens and winter draws near, I’d like to introduce two of my favorite brandy umeshu recipes—perfect for this season.

My Recommendations:

• Fully-ripened Nanko × Honey × Brandy
• Purple Queen × Organic Agave Syrup × Brandy

Drawn in by the Aroma, Even Though I’m Not a Strong Drinker

I’m not someone who can drink a lot of alcohol, so I tend to prefer sweet, fruity umeshu that can be enjoyed almost like juice. At first, I thought brandy—with its strong character—felt a little intimidating.

But each time I poured brandy for our customers in the store, the sweet, rich aroma tempted me more and more.
Brandy is made by aging grape wine in wooden casks, which gives it a combination of fruity grape notes and the warm aroma of wood—a truly captivating fragrance.

Eventually, I decided to try making brandy umeshu at home myself, experimenting with different combinations. Out of the many I’ve tried, here are the two I recommend most.

⚫︎Fully-ripened Nanko × Honey × Brandy
This is one of my favorites, combining the floral sweetness of honey with the depth of brandy.
The distinctive aroma of honey blends beautifully with rich brandy, creating a unique, full-bodied umeshu.

Despite its richness, honey adds a surprisingly clean sweetness, making it easy to enjoy straight or on the rocks. The fruity fragrance of Fully-ripened Nanko ume layered with the brandy’s aroma creates an indulgently aromatic experience.

⚫︎Purple Queen × Organic Agave Syrup × Brandy

Perfect for those who love fruity flavors with a touch of tartness.
The small, ruby-red Purple Queen ume create an umeshu that’s sweet, tangy, and beautifully vibrant in color. The chic, tea-like red hue of this bottle makes it a lovely seasonal accent to autumn and winter interiors.

Aged for 3 Months — A Softer, Mellow Umeshu

While Choya’s basic recipe finishes in about a month, umeshu is an aged spirit with no expiration date. The longer you let it rest at room temperature, the softer the alcohol becomes, and the flavors harmonize into something even more delicious.

Freshly made brandy umeshu can feel a bit sharp for me. But after aging for around three months, the alcohol mellows out, leaving a fruity, well-rounded umeshu that’s wonderfully easy to drink.

In the colder months, I especially recommend enjoying it with hot water or blended with tea—it warms you right up and is perfect for relaxing before bed.

If you start steeping it now, it will be beautifully ready just as the cold of winter settles in. I hope you’ll try making brandy umeshu as part of your winter preparations, and enjoy a cozy evening at home with a glass of your own creation.