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June is plum season!

Bright, fresh green plums — about the size of ping-pong balls — appear beautifully on store shelves, marking the arrival of Plum preparing season, means June in Japan.

While home-brewing alcohol is illegal in Japan, making fruit liqueurs such as umeshu by soaking fruit in alcohol is a common and much-loved tradition. Simply add an equal amount of sugar and distilled alcohol, then leave it to mature for at least six months. Once the sugar has completely dissolved, your homemade plum liqueur is ready to taste.

On our tour, you can also enjoy sweet and fruity sake liqueurs made with flavors like plum, yuzu, apple, and cherry. Their refreshing taste and dessert-like sweetness are sure to make you smile.

If you want to taste….

• YUZU sake (Yuzu is a Asian citrus fruit )→Kobe tour, Kobe morning(Nishinomiya)tour, Kyoto tour, Nara tour
• Plum sake →Kobe morning tour(Nishinomiya ),Nara tour (special thick taste)
• Apple sake →Nara tour
• Cherry sake →Kobe morning tour (Nishinoimya)
• Negi (Japanese leek）Shochu →Nara tour (Although its not fruit, its vegetable!)

Waiting for you to join!