Plum Experience at Choya
T-san, a regular from my Instagram Live, mentioned they would be extending their trip from Nagoya to Kyoto as part of their 'oshi-katsu' (supporting their favorite), so they invited me for tea.
Since they didn't have any specific places they wanted to go, I suggested a plum experience at 'Choya,' a place I had been curious about but hadn't managed to visit yet. They readily agreed, so I enthusiastically went to make a reservation.
Reservations for the Choya plum experience fill up quickly on weekends, so I clicked right at the start time. I was able to secure a spot without any issues.
On the day, we went to a nearby cafe before the plum experience.
Ogawa Coffee, Sakaimachi Nishiki Branch
Our conversation flowed easily with T-san, whom I hadn't seen in a year.
I expected something like salted caramel with a sweet and salty vibe, but it was very light and delicious.
I'll take photos from further back next time.
After chatting for a while, we headed to Choya.
Choya Rokkaku Branch
For the plum experience, you can make plum syrup or plum wine by choosing your favorite plums, sugar, and alcohol. They say there are about 100 different combinations.
The staff explains the characteristics of each plum and sugar while you taste them.
Since the alcohol is undiluted, there is no tasting for it.
The plums really differed in both taste and aroma depending on the variety.
Some had a strong sweet scent, while others were refreshing and tasted like cherries.
I tasted the same plum preserved with different sugars, and the final results were completely different!
Wow, this is interesting.
However, since the tasting moves along quickly, your intuition is important (laughs).
What I chose was,
Plum: "Kojo"
Sugar: "Honey"
Alcohol: "Gin"
I then packed these into a bottle of the size I chose.
The bottle is a Hario.
Since this bottle becomes my own, I can make it again next time for just the cost of the ingredients, which is a great deal.
The actual hands-on work was over in a flash.
You remove the stems from the plums and add the plums and sugar alternately.
Finally, pour in the alcohol and it's done!
Since T-san was making M and S sizes, we ended up with all three types.
Plum: Purple Queen, Sugar: Konpeito is the most photogenic.
The experience took about 45 minutes in total, I think.
But it was a very satisfying 45 minutes.
It will be ready after stirring it once a day for two weeks from the day you make it, and then letting it sit for another two weeks.
By the way, this is day 7.
The honey isn't dissolving very well, so I'm a little worried if this is okay.
The plums have shriveled and the color of the honey has transferred to the gin, so I feel like it's starting to look the part.
If you are planning to go, I recommend purchasing the "spill-proof cap." I thought I wouldn't need it since I was just taking it home, but it's better to have one when stirring and mixing! Being clumsy, I lost quite a bit of gin in the first few days (lol).
For some reason, a silicone mug cap my husband had was a perfect fit, so I'm using that as a substitute.
Choya's plum experience is available not only in Kyoto but also in Kamakura.
They apparently have plums that are only handled here, so it might be good even for those who do their own plum processing.
It's been 4 years since I started my weekly Instagram Live.
I've made many connections through these live streams.
Instagram Live is, in a sense, a one-way relationship, isn't it?
Of course, it's not completely one-way because the people watching write comments. But I can't see the faces of the people watching, and I can't hear their voices.
But I think it's wonderful that people I met online, like T-san, can share fun times offline as well.
By the way, something people who sign up for my sessions or courses for the first time often say to me lately is, "I don't feel like this is our first time meeting." That's thanks to Instagram Live, where they can see me in motion.