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.