Honey Ume (Japanese Plum) Vinegar

Highlights Made with Wakayama's prized kishu nanko ume (Japanese plums) Bright, fruity acidity with the salty flavor of pickled plums Sweetned with a touch of honey Ume (Japanese plum) cultivation in Wakayama Prefecture dates back centuries to the Edo period during the early 1600s. Today, Wakayama is known for its kishu nanko ume, which are prized for their thin skin, small seeds, and bright fruity flavor. Made from just plums and salt, ume vinegar is the brine leftover when making umeboshi (pickled plum). In this special vinegar, the tart salty flavor and bright acidity are mellowed by a touch of domestically produced honey.