product shape	Class A product
package weight	1.06 kilograms
Product weight	1000 grams
quantity	1
brand	plum boys
Number of product packages	1

[Additive-free, Kishu Nanko Ume] Umeboshi pickled only with sun-dried salt and perilla Ingredients: Ripe Nanko Ume, sun-dried salt, red shiso Salt content: about 15%
Expiration date: About 1 year and 6 months We use plums grown by the local young plum farmer group "Ume Boys". Kishu Nanko plums from Minabe Town, Wakayama Prefecture are pickled only with high-quality natural salt and red perilla. It is a sweet pickled plum that does not use any honey or additives, and goes well with rice, rice balls, and ochazuke. Because it is made using traditional methods, the salt concentration is as high as 15%. Be careful not to eat too much, and it is recommended that you eat a small amount at a time for a long period of time. Only Kishu Nanko plums that have fully ripened and fallen naturally are harvested. Kishu Nanko Ume is a top-class brand of ume, characterized by its large size, soft skin, and fruity aroma. It is pickled with good quality red shiso with finely fragrant leaves ordered from Tokushima Prefecture. After drying in the sun, please enjoy the mellow taste and aroma of red perilla.

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brand	plum boys
packing size	19.2 x 19 x 5.6cm; 1kg
Product type	Class A product
Maker	Umehikari
Product weight	1 Kilograms

How Ume Boys Umeboshi is made

[Focus on cultivation] I have been a plum farmer since 1902 in Minabe Town, Wakayama Prefecture, the birthplace of Nanko Ume. I try to revitalize the trees from the soil using organic compost.	[Focus on ripe plums] We use naturally-ripened Kishu Nanko Ume plums. By using fully ripened plums, the umeboshi skin will be plump and soft. Another characteristic of fully ripe plums is that you can feel the original sweetness of the plums.	[Focus on salt pickling] Ripe plums begin to bruise the same day they are ripe, so they are pickled in salt the same day they fall. We use sun-dried salt that contains plenty of minerals. After about a month, when the plum vinegar has risen, the pickling is complete.	[Commitment to aging] After that, it is returned to the dark place again, and it is aged for one year and waits for the salt to become familiar with the plum. By going through this aging period, it is finished in a mellow umeboshi.