Our umeboshi, (fermented Japanese plum) starts with the highest quality ume fruit (Prunus mume) we grow using natural farming methods, without chemicals or pesticides. During harvest time, we hand pick and process all on premise, thus preserving the full flavor and quality of the fruit. We use solar dried sea salt, rich in natural minerals. We also cultivate red shiso herb (Perilla fruteuscens) to our umeboshi, adding umami flavor, crimson color, and other medicinal 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, rich in polyphenols and active compounds such as mumefural.

We solar dry our umeboshi under the California sunshine, and allowed to season for a minimum of 3 years. This 10 year old batch was prepared by the farm founder, Kazuko Yagi. The sharp, tart and salty flavor from its naturally high citric acid content, has now mellowed with age, adding to its subtle, complex flavor. Note, the jellification formed from the natural pectin, a unique bi-product of the umeboshi making process. Approximately, 19-20 umeboshi per jar. Handpacked in 7.5oz glass jars.