日本で特別栽培された南高梅の梅。天然のうま味を持つ塩を平釜で丁寧に煮詰め、国産のしそに漬け込みました。塩分濃度は約16.5～18.5％、塩まろやかで無添加（化学調味料、甘味料、着色料、保存料不使用）です。
Ume from Minami Takaume, a specially cultivated in Japan. Salt of natural umami carefully boiled down in a flat pot, and pickled in domestic shiso. Salt concentration is about 16.5 - 18.5%. It is a salt-mellow, non-additive (uses no chemical seasonings, sweeteners, colorings, and preservatives).
