Our umeboshi, (pickled Japanese plum) starts with the highest quality ume (Prunus mume) fruit we grow using natural farming methods, without chemicals or pesticides. During harvest time, we handpick and process all on premise, thus preserving the full flavor, quality, and medicinal properties of the fruit. We use solar dried sea salt which is rich in minerals. We also grow purple shiso (Perilla fruteuscens) to give our umeboshi added umami flavor, its crimsom color, and other beneficial health properties. According to Macrobiotics and research studies on ume, aged umeboshi has a very alkalizing effect on the human body, with many beneficial health properties.
We solar dry our umeboshi under the California sunshine, and seasoned for a minimum of 3 years. This batch was prepared by the farm founder, Kazuko Yagi, aged 10 years. The sharp, tart flavor from its naturally high citric acid content, has now mellowed with age, adding to its complex flavor. Note, the jellification of ume juice, a unique bi-product of the umeboshi making process. Handpacked in 7.5oz glass jars.