Kiwa no Sato 3 Years Aged Umeboshi, 5kg Packed In a Barrel, Made Without Chemical Pesticides or Chemical Fertilizer

3 Years Aged Kiwa no Sato Umeboshi
Made Without Chemical Pesticides or Additives

Kiwa no Sato Umeboshi is a 3 years aged traditional umeboshi that is carefully preserved and made without chemical pesticides or any chemical additives.

The plum/ume that is used for this umeboshi has a very thick flesh, small seeds, and thin skin. It is an indigenous ume of Kiwa Town, Mie Prefecture, that is perfect for making umeboshi. Kiwa no Sato umeboshi is a traditional umeboshi that has been pickled and aged for 3 years. From the indigenous ume of Kiwa Town, only the best ume are picked. After that, they are pickled with salt for 3 years, sun dried during midsummer, and finally soaked for a long time with red shiso leaf that has no disinfectant. The shiso that is being utilized are also a high quality product grown in Kiwa Town. *This product can be stored in room temperature even after the opening. There is no need to refrigerate. Store in a place not exposed to direct sunlight.

Ume that is grown without chemical pesticides or chemical fertilizers (It can be Shirakaga, Uchida, Ogi, Nanko varieties) are washed with fresh water, barelled with natural salt for 3 years, and sun dried. After examining the dryness, red shiso leaf that is free of artificial subtances are added in a container together with the aged ume, salt, and plum vinegar. The ume is pickled again for a long time, and finally it is done.

Enjoy the taste of this delicious traditional umeboshi.

Kiwa no Sato Umeboshi will be packed in a barrel and wrapped with furoshiki (a Japanese gift-wrapping cloth), perfect for gifts.

Messages From Our Customer

Message From The Maker of
Kiwa no Sato 3 Years Aged Umeboshi

This 3 years pickled umeboshi is the result of many trials and errors. The process started from the selection of ume trees. It takes at least 5 years for the ume to be harvested after planting. When the trees can finally be harvested, we make product prototypes from the ume. If we're not satisfied with the umeboshi taste or color, the following year we pickle them using a different way. If the result is still unsatisfactory, we replant the trees. It was a very long process. Plus, ume can only be harvested once a year. So the making of umeboshi prototypes can only be done once every year.

However, we didn't give up. I want to protect the nature and mountains of my beloved hometown. I also want to make product that can satisfy myself. And I think recruiting people who understand the standard is essential for this purpose. In that moment I realize, I wanted to make umeboshi.

For the ume itself, I didn't want to use Nanko variant. Sure it is an overwhelmingly popular and adored ume variety, but it is hard to find Nanko variant ume that is cultivated without chemical pesticides or chemical fertilizer. After trial and errors, we decided to use the indigenous ume variant that have exist for a long time in Kiwa. Among the indigenous variants, we chose ume that grow well in the soil, breed them, harvest them, and age them in 3 years with salt. Due to the long aging in the barrel, The sourness of umeboshi will be more mellow. In order to bring out the beautiful color, we chose the type and the amount of shiso leaf to use.

Usually the price of 3 years umeboshi is very expensive. But, umeboshi is a thing that we eat on a daily basis, so it shouldn't be too pricey. I don't think I should make this product unnecessarily expensive, I just want people that eat my umeboshi to understand the value the product. With that hope in mind, I am devoted to make delicious umeboshi.

Representative of Kiwa no Sato, Ryoji Hata

Kiwa no Sato 3 Years Aged Umeboshi
Product Details

Ingredients	Plum, Natural Salt, Shiso Leaf
Quantity	5kg (Packed in a barrel)
Best to Consume	1 Year after production date
Storing Guide	Keep in room temperature
Product of	Kiwa no Sato (Kobune, Kiwa Town, Mie Prefecture)

※Kiwa no Sato traditional organic Umeboshi. This product uses ume that is grown without chemical pesticides or chemical fertilizer. It is pickled with salt for 3 years and sundried、Lastly it is pickled again with shiso leaf that is grown without chemical substances. ※Salinity 15% ※No use of preservatives