Special cultivation Minami Takashi 3 years aged Umeboshi 1kg (Takeuchi Farm produced by Tanabe City, Wakayama prefecture · South Takuma of special cultivation)
Minami Takashi - 3 years aged - What is The main places of Kishu Minami Takumi are Wakayama Prefecture "Tanabe City" and "Nambu Town". This Umeboshi is a 3 -...
Minami Takashi - 3 years aged - What isThe main places of Kishu Minami Takumi are Wakayama Prefecture "Tanabe City" and "Nambu Town". This Umeboshi is a 3 - year - old pickled plum, rare special cultivated in Kishu. In Takeuchi Farm, in order to deliver safe and secure plum to customers You can use wood vinegar liquid etc. ingested from natural things as a repellent, We use those pickled garlic, fish and oyster each as leaf scattering. I pickled it with plentiful mineral salt and dried it thoroughly in the sun.
Reason for aging - mellow acidity with salted salt - characterizedThe pickled plum pickles stand out salty, but by aging over the years, Salading "Kado" is taken out "Mildness" comes out. When I compare it with eating, I am satisfied with the difference. Salt and plum are familiar, and the original umami and mellowness is felt even in the salty. It is characterized by a deep flavor not in a year. The longer the maturation period is, the tasty as one year, two years, three years I can not do this taste without matured. Please try to taste the difference in taste not on the market.
Since unnecessary additives were not used, it was safe to eat. As I was matured for 3 years, salty was missing and the umami felt fairly. The shop's correspondence was also kind, so I will use it again.
Your buyer (30s · female)
If I was looking for improvement due to coldness etc., I ordered pickled plums for 3 years, so I ordered it here. One is large grain, the flesh is hot, there is a response to eat. It is very sour. I am eating it as a raw food as it is, but it is very sour, so I make it to Ochazuke, or go to brown rice tea and drink it and it is delicious every day.
Megane-sama (30s · female)
There is sticking to Umeboshi. Although I always eat Ryujin plum, Takeuchi Farmer and Umeboshi at Kiwa no Sato seem to have a very good reputation so I tried both. Both were delicious with old-fashioned Umeboshi. Both of them are hard to put on, but Takeuchi Farmer 's large grain of Umeboshi was the best for me. I will repeat again.
Dear roomin (30s · female)
It is delicious because it is a large grain and salt is solid and it is three years old. This is Kanjisan called Umeboshi. I purchased again.
Mr. kobeaiko (50s · female)