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● The foundation of umeboshi extract production lies in selecting the raw ingredients.
When making umeboshi extract (ume extract), we do not use the ripe Nanko ume typically used for regular pickled plums.

Green ume produce the most delicious umeboshi extract (ume extract).

The harvested green ume are meticulously sorted by a machine we call the "color sorter" (a machine that separates yellow and green ume), invented by our president, and by human eyes.

This is where the decision is made whether a delicious umeboshi extract (ume extract) can be produced.

● Grating the green ume
The sorted green ume are grated using a specialized machine.

At this stage, we carefully work to achieve a fine and uniform texture.

It is essential that the grated green ume is as fine as if it were grated by hand using traditional methods.

We are grateful to the machine manufacturer who developed this wonderful machine.

At this time, the factory is enveloped in the aroma of green ume.
It's an aroma we experience only once a year.

● Boiling the green ume juice
Next, we move on to the boiling stage. The grated green ume from before is squeezed using a straining cloth.

If the grated green ume has a fine texture, the extract can be thoroughly squeezed out.

It is also very important not to let the blessings of nature go to waste.

Once the grated green ume becomes green ume juice, it is then simmered in a pot.

This is the most challenging part. We watch the pot intently and immediately remove any scum that appears.

Then, we remove as much scum as possible. This process is repeated for a while. Just like in high-end cuisine, carefully removing the scum significantly impacts the final product. Of course, boiling in a large pot during the summer is intensely hot, but we cannot cut corners. Until no more scum appears, we diligently remove scum while thinking, "Become delicious!"

● Simmering down relentlessly
Once no more scum appears, we continue to stir and simmer for approximately 8 hours. As it turns black and the extract begins to string, we use specialized analytical instruments to measure its progress. If it is not simmered enough, it will not become a good product, and if it is over-simmered, it will become a rock-hard umeboshi extract (ume extract) that a spoon cannot penetrate.

The optimal point for umeboshi extract (ume extract) is the know-how of Kishu no Umekura. When we simmer it down further, the final yield decreases, but in return, it becomes a delicious and concentrated umeboshi extract (ume extract).

This judgment is our final commitment when making umeboshi extract (ume extract).

● Completion of umeboshi extract (ume extract)
The finished umeboshi extract (ume extract) is then bottled or processed into other products.

Kishu no Umekura offers processed umeboshi extract products, all of which begin with this pure umeboshi extract. Because the raw material, pure umeboshi extract, is truly authentic, we can confidently deliver all our products to our customers.

【How to drink umeboshi extract】

● Drink with hot water

Scoop an appropriate amount of umeboshi extract with a spoon and dissolve it in hot water. Adjust the amount of umeboshi extract to your preference. Adding honey or oligosaccharides makes it easier to drink.

● Lick it as is

It is quite sour, but some people prefer to scoop it with a spoon and lick it. If you enjoy sour things, please try it.

● Add to cooking

Some people mix it into various dishes. Please try using it as a secret ingredient in your cooking.

【Important】
Please be aware that if the manufacturer renews the product and changes the packaging (including the content amount), you will receive the new packaging.