Meet Umeshu, a Japanese liqueur made from ume, a fruit closely related to the apricot. While many store-bought umeshu (Plum wine) varieties rely on artificial additives, CHOYA’s umeshu is crafted using only natural ingredients: ume fruit, sugar, and distilled spirits. With over 100 years of history, CHOYA is Japan’s largest and most renowned umeshu producer.
Join CHOYA Distributor Brand Representative Shotaro Ozawa and GM and Beverage Director of No Vacancy Troy Gilchrist for an immersive flavour journey. Explore the fascinating story of umeshu, its versatility in cocktails, and the art of pairing it with food.
After this masterclass you will enjoy four cocktails created by Troy Gilchrist each paired with small bites from No Vacancy.
THE MENU:
FIRST:
Nori Taco
 | 
Ankimo parfait, avocado mousse, arare, tobiko
Choya Highball
 | 
Choya Umeshu, soda, umeboshi, citrus
SECOND:
Tsukemono
 | 
Assorted preserved vegetables
Reviver
 | 
Choya Umeshu, Nanbu Bijin Ginjo Sake, Cocchi Americano, clarified shikuwasa, absinthe
THIRD:
Wagyu skewer
 | A5 Wagyu chuck roll, shiso chimichurri, smoked ponzu
Amerikamura
 | 
Choya Umeshu, Choya Kokuto, Puebla Mezcal, Dillon’s Gentian, Aperol, sansho syrup, black walnut bitters
FOURTH:
Katsu Sando
 | 
Chicken thigh, shokupan, atchara, kewpie, tonkatsu sauce
Lo-Hi
 | 
Choya Umeshu, Choya Yuzu, Toki Whisky, Averna, corn milk, coconut water, black cardamom
Information Source: Toronto Cocktail Festival | eventbrite

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Time:	Oct 23, 2025 (UTC-4) ENDED
Location:	No Vacancy

Understanding Umeshu | No Vacancy

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Understanding Umeshu | No Vacancy

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