Using pesticide-free chemical-free fertilizer and grown on trees that are full of mature plums,
After dipping in Tenza for 3 years, we do sanmenshi again, again with undispersed red shiso
It is an old-fashioned rustic village pickled long-lasting.
Salt content 15%. 【Raw materials used】
· Raw meat (Kiwa no Sato from Mie prefecture)
· Teshio (Hyogo Prefecture)
· Shiso (scent of scent from Mie Prefecture back side) [Production process]
Well washed the ripe plum which you harvest well with water first, dry it in the sun
After completely cutting off the moisture, it was pickled in three years with 15%
After that, it was cultivated without pesticide, chemical fertilizer, non-disinfectant
We made it as a product for a long time full-fledged pickled with red shiso. 【Points to remind of plum blossoms in Kiwa】
Kiiwa's plum blossom is due to its nature (terrible of crushing)
As the drying progresses faster and as a result plum has white salt crystals adhering
You can see more. There may be times when you mistake the white part as Kapi et al.
There is a tendency to be slightly salty, but do not worry.
Also, the product is not round compared to the usual one (Uriumi) plum fruit,
In addition to changes such as hard, too soft, sunburned ...
There is a difference that said there is adhesion of plum vinegar and there is not a little transparency
Please do not worry because there is no effect on the body. The whitish adherence to the bag is made of violet vinegar
It is blended in
After stuffing separates and sticks to the inside of the bag
There is no effect on the body as well. Store at room temperature.
After opening, please transfer to another container as much as possible.