* Looking for the real pickled! recommended! ( sweet pickled ume you like may be weak )

Pickled three years natural farming plum 500 g

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Because sleep time of mellow
Three years umeboshi pickle.



"Umeboshi pesticide-ridden how good for you? 」
' First commercially available additives covered with pickled, then too. 」


With that in mind, she is making a pickled plum.

Inherited the ancestral mountain, more than 30 years,
Hata's rely on your instincts and beliefs only to
Continued cultivation of plums in the natural farming methods.

To make pickled my really really good I think
Plum number of regions visited, as well as in natural farming
I learned to grow plum.

Over time, grow the varieties of plum trees,
Try making pickled dozens of times
Finally consented.

It is field's
umeboshi pickle three years is.




Called "oddball", while it took 20 years.
The satisfactory taste finally conclude.

-Mie Prefecture farm, Shunsuke's, good learnt-

Wind Watch yamakawa Mie Prefecture Kumano city Kiwa-Cho, Yoshino-Kumano National Park are also specified, sightseeing, mountain village is surrounded by natural majestic, Hata's brother your family lives. ゆずり受け field from the ancestors, more than 30 years ago are making rice and vegetables in natural farming of organic chemical fertilizer. Meishan contains approximately 140 plum trees, but of course without the use no pesticides or chemical fertilizers is care and grooming, cutting undergrowth, dearly, has grown. Plum harvest is processed ume or plum jam, but also in their hands. Plum brought to take care is uninterrupted attitude that put their hands to the end and finishing products.




Repeat the selection of plum trees, prototype-making,
We ended with native species, see three pickle'.

She is undergone trial for many years towards the commercialization of dried plums and plum jam, and wanted to make something to eat with confidence in their plum.
First, start with a plum tree sorting thoroughness. From plant harvest takes at least five years. Then try making a prototype in the plum harvest. Finish coloring and flavor is satisfactory, next year pickled experimenting, but we don't replanting of trees, such as the mind boggling road, and so on. From the plum harvest is only once a year Maker even once a year. Still did not give up the thought that getting them to people who will understand it, making their loved ones back home nature, want to protect mountains and to be happy with their product.

Only then was finally convinced to "umeboshi". Now overwhelmingly popular, large nice looking larger, but choose varieties adapted to soil nanko plum tree not grow without pesticides or chemical fertilizers, not even native species from the ancient times, while, grow, harvest, and salted 3 years, then finally dried and colored is pickled in a way that made. It is with long aging in barrels, sour and pickled plums mellow. To get the pretty colors stuck to amount of select perilla and shiso leaf.



How much time and effort even
Price less to a minimum.

Usually see pickled three years' and three years of umeboshi is is very expensive. However, I hope she's every day to eat pickled from absolutely high is not.
"Don't need any extra profit is. However, if us understand the value of my plum, who eat the more greed. ' And she talked.

Reduce the price on Plum cultivation and processing to be put through labor costs. The sequence of work is solely plays Hata's brother and family.

Those gifts of the efforts that the farm family and belief in us understanding umeboshi pickle three years please thank you.

Kiwa-overlooking the kitayama River, the wilderness-no-Sato
Producers vineyard's siblings.


Family together, the plum trees.


Plum products processing plants


Until the ume-Boshi to thoroughly soak for three years


Complete the midsummer after the dipped in organic Basil.
* Candied salted (3 years), midsummer (4-5 days), book ( 6 months ~ 2 years ) in is a real ship dried plums.
* Using plums before the earthquake. ( characteristics would be made after the earthquake. )

* See the dried after the earthquake, earthquake before raw material use and what the "has used the stuff after the earthquake. (currently, salted in ) ' about radioactive sample inspection was carried out, but detection limit value ' 1 Bq/kg less than ' in iodine-131, cesium-137 cesium-134 were both not detectable. Please, please feel free.

Are planning * 0/2014 summer after bifurcating the pickled plums with plum harvest after the earthquake.


■ capacity: 500 g
■ producer: Kiwa with ( boat Kiwa-Cho, Mie Prefecture )
■ material: Plum, salt (AKO teshio ), shiso
■ date: one year from the production date
■ How to shipping: at room temperature
Plum trees grown without the use of * chemical pesticide and chemical fertilizer raw materials
Pickled in natural salt three years after midsummer, and once again,
Red and the 無消毒 with its pickled, old fashioned
It is the taste pickled.
* The salinity is approximately 15%.
* Do not use any.


★ in the polyethylene film products, so
Please save the refill in a suitable container for your home.


~ About fertilizers than the vineyard's message ~

In upland farms, here about 10 years have not performed the manure as fertilizer.
Previously, rice bran relatively containing phosphoric acid was giving.
Plum growers, was shipped to the market was giving fertilizer,
That was doing such as lime sulfur disinfection 1 times
In more than 25 years ago has stopped the disinfection.
By applying various fertilizer plants, disinfecting and sterilizing
But is under pressure to make a beautiful fruit and yield increase
I think that can be expected for farmers keep farming practices.

Danny 梅畑 ume-no-Sato grass grow in stature over land
Effort to cut grass are growing up is not easy task.
This year i.e., through the weeds can be said.
Farmland is corrosion of these mainly and nutrient sources, or 2011 during a disaster
So by nature be taken upstream from the rich soil
The cycle for many years and we are continuing to maintain.
In the field of Kiwa, the kitayama River flows immediately before
I think you can keep this natural condition.
Plum-tree
→ No fertilizers do not disinfect →
→ to frequent pruning and products as much as possible only fruit
→ be careful screening to screening at any stage of processing
→ the product

Should like to know your fruit of the
Decays quickly and gives the fertilizer year, flat, etc. of
Trends in culture, things of that nature was firmly and taste
Even the same sweetness can be long term retention due to fertilizer application and
Things of that nature and big differences will appear.

A real taste of fruit had less market right now is
Too large as well as it is.


Latest Product Reviews (94) Translating... Translate Product Reviews

注文番号:222079-20140428-030150237
Posted by hi***********, 2014/12/06 08:06:22
毎日、主人と私のお弁当に 入れています。 おかずの中で、一番美味しいかも。 ずーっと常備させて頂きます。
自然の味 ***
Posted by pi******, 2014/12/05 04:24:29
気に入った味なので、自家製の梅漬けが無くなると購入しています。 クエン酸は体にもいいので、日頃からおにぎり・その他料理にと・・・ 色々 使っています。おすすめ商品の一つです。
大満足!
Posted by hi**********, 2014/11/20 08:04:50
今日、届きました。早速、味見させていただきました。あけた時に懐かしい~感じがして、食べたらスッキリしていました。昔の素朴な感じに水のスッキリ感があって味はもちろんなのですが、よいお品だなと思いました。今が、添加物が普通に味に入ってしまっていて濁った味になっていますが、やはりそのままのものは余分な感じがしないかったです。ありがとうございました。 また、なくなったらリピート致します!
Posted by のぶ**, 2014/10/07 11:54:24
とってもおいしかったです。健康にもとってもよさそうです。
Posted by のぶ**, 2014/06/21 14:25:10
とってもおいしかったです。健康にもとってもよさそうです。
Posted by 20********, 2014/06/04 11:33:07
三年でこの価格は素晴らしいです!!塩っぱくなり過ぎていない味、 自然農法、どれをみても絶賛です!このまま値上げしないで欲しいです!
色に違和感があります
Posted by かぐ*******, 2014/05/30 00:02:43
母が梅干しを付けてました、それと比べると赤の色付けしたかの様に透明過ぎる、色付けの場合はどうしても透明な赤色が汁が透明なキツイ色が出てきます、色付けしてないとありますが疑問を感じてます。
パンチのある酸っぱさ!
Posted by あな***, 2014/05/03 12:04:36
レビュー大変遅くなりました。 3年仕込みということで期待しておりました。商品説明の通り酸っぱさにパンチがあります!また梅本来の香りが楽しめ、絶品でした。 ありがとうございました!
Posted by エト*******, 2014/04/24 00:51:34
以前は大きくてかたちのよい梅ばかりでしたが、最近のは、小さいのが多く入っていて、つぶれているのもあります。残念。
お気に入りの梅を娘にも
Posted by ステ****, 2014/04/10 07:32:09
とても酸っぱい&余計なものが入っていない自然な味、 そして紫蘇の風味が堪らない美味しさの梅です。 汁多めでみずみずしく、 ”梅干”というよりは”梅漬け”という感じ。 この度は、遠くに住む娘に直送していただきました。 マクロビオティック志向の娘も、 大変気に入ってくれたようです。 <画像> この梅に入っている紫蘇を刻み、 梅酢タコ(生協購入)ときゅうりの薄切りに和えたもの。 とっても美味しかったです♪ 皆様も是非お試しくださいませ。

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