This is the Choya Uji Green Tea Umeshu, It contained 7.5% ABV, with 40 g of ume used per 720 mL bottle.
The umeshu presented with a transparent golden hue. Aroma opened with mellow notes of fruity roasted green tea, supported by gentle stone fruit sweetness from the ume.
Served on the rocks, initial contact delivered remarkably little ethanol warmth, to the extent that it could easily be mistaken for a non-alcoholic beverage. The green tea provided an immediate aromatic lift, accompanied by a mellow fruity sweetness characteristic of ume. The body was smooth and lightly syrupy, consistent with a traditional umeshu, though without excessive weight.
Through the mid-palate, the tea component became increasingly prominent. Distinct roasted notes emerged, recalling hōjicha more readily than the brighter vegetal character often associated with green tea. The roasted tea richness tempered the syrupy sweetness of the ume, creating a more balanced profile than many conventional umeshu. While the ume remained present throughout, it functioned more as a supporting layer of stone fruit sweetness than the dominant flavour. Texture remained smooth and cohesive, with the tea and fruit components integrating seamlessly.
Towards the finish, the roasted tea and ume notes converged into a clean and highly controlled resolution. Neither component dominated the other, allowing the beverage to maintain balance from start to finish. The roasted tea reduced the perception of sweetness while the ume softened any potential bitterness from the tea. Aftertaste carried lingering roasted tea aromatics and gentle fruit sweetness, with no noticeable astringency, ethanol heat or residual coating.
Overall, a flavoured umeshu with a converging flavour trajectory and cohesive texture integration, resulting in an exceptionally smooth and approachable balance between roasted tea depth and mellow ume sweetness.
This Choya Uji Green Tea Umeshu was produced in Japan and purchased in Sydney, Australia from Mikazuki ($12.50 per glass) in Sydney, Australia in June 2026.