Product Information

Our umeboshi are made using only the finest Kishu Nanko-ume and other Kishu-grown ume.
In recent years, we have also focused on organic cultivation at our own farms in pursuit of even better taste and peace of mind.
All of the ingredients used in our wide variety of umeboshi are carefully selected.

How umeboshi are made

The ume are grown in the best region in Japan, with abundant sunlight,
well-drained soil, mild climate, and mineral-rich sea breezes carried by the Kuroshio Current.
Wakayama produces 70% of Japan’s ume harvest.

1. Soil Building

Compost is applied to the orchard to improve the soil for ume cultivation. It also maintains the health of the trees, stabilizes crop yield, improves water retention, and protects the roots from drying out.

2. Making Seedlings

Seeds from the best ume trees are planted in the field and grown for two years. A branch of another superior tree is grafted onto the base of the young tree. This process results in a sapling that will produce plentiful fruit.

3. Grass Cutting

Weeds play a role in preventing the soil from drying out and maintaining its softness, but they also require proper mowing. At our garden, we cut the weeds in the orchards every April and September.

4. Pruning

Pruning is carried out from November to January each year. We do it to control the shape of the tree and improve sunlight and air circulation.

5. Cross-pollination

Nanko-ume cannot self-pollinate and require pollen from different ume varieties. We create an environment conducive to cross-pollination by planting trees of different variety and also by grafting.

6. Installation of Beehives

We bring beehives into the orchard in February, the time of flowering. Honeybees do the cross-pollination for us. The lowest temperature at which bees are active is around 8°C, and the weather at the time of flowering has a great influence on the year's crop.

7. Anti-gradation Work

Ume are a delicate fruit, and easily affected by pests and disease. To protect them, we use the minimum amount of chemicals necessary, which is about half of conventional methods. We also engage in approved special cultivation methods and organic farming.

8. Netting

Only ume that have ripened on the tree and fallen naturally are used for umeboshi. In order to prevent damage from falling and insects, we spread nets under the trees during the harvest season.

9. Harvesting

The harvest season lasts about a month from early June to early July. The ume ripen on the trees, turn yellow, and fall naturally.

The Craftsman's
Art of Umeboshi Creation

  1. 1. Fully ripe ume, with their rich aroma and soft skin, are very delicate. To maintain their quality, we pickle them within 24 hours after they fall.
  2. 2. We are actively engaged in organic and special cultivation that reduces the use of pesticides and other chemicals, thereby reducing the burden on the environment.
  3. 3. As the farming population ages and there is a shortage of farmers for the next generation, Hamada Farms is taking over and managing the important farmland.

How to make umeboshi

自然が育ててくれた梅の実を格別な梅干へ仕上げるため、 職人たちの経験と勘を頼りに、すべての工程で丁寧な作業を心がけています。

1. Harvesting

During the harvest period, from early June to early July, the ume orchard is covered with blue nets under the trees. The fruits ripen on the trees and fall naturally, and are collected by hand daily.

2. Cleaning

After harvesting, the fully ripened ume are thoroughly washed and then sorted by quality and size, with each ume checked by the craftsman's eyes. They are then soaked in water for about 30 minutes to remove any insects.

3. Salting

Next we pickle the ume in salt. Ume and salt are layered in the tanks in the amount that will bring the salt content to 20%. After that, we place weights on the ume and leave them for about a month.

4. Sun-drying

Then the ume are dried in the sun from around August. In order to ensure that all the ume are evenly dried, we turn and reposition them according to the color and condition of the skin. The experience and intuition of the craftsmen are put to good use here.

5. Sorting and Packing

The dried fruits now look more like umeboshi. In order to maintain their visual quality, they are sorted by size and grade and packed carefully in barrels for storage.

6. Washing, Desalination, Flavoring

When they come out of storage, the umeboshi are washed again and desalted for about half a day. After that, we soak them in a flavoring liquid unique to each product. The flavoring liquid is handmade with carefully selected ingredients to ensure a good fit with the ume.

7. Quality Control

Seasoning is done for a minimum of 18 days. During this time, each tank is inspected at least three times to ensure that each flavor meets the prescribed values. Since the taste will vary depending on the batch of ume fruit, strict adjustment is essential.

8. Packaging

Next the umeboshi are packaged into their product containers while we again confirm the quality and size of each individual ume manually. The thin skin of Nanko-ume requires gentle and careful filling.

9. Inspection, Packing and Shipping

Finally we label the containers and pack them according to their intended use, such as for home use or for gifts. Then we send them to the customer's doorstep!

The Craftsman's
Art of Umeboshi Creation

  1. Quality umeboshi have thin skins and tear easily, so we handle them carefully one by one. Time and effort are necessary to make quality umeboshi.
  2. In order to meet the various needs of our customers, we are engaged in the production of a wide range of products, from traditional, to low-salt, to flavored umeboshi.
  3. We implement the Japanese 5S activites (Sorting, Organizing, Cleaning, Standardizing, Discipline) to ensure a clean workplace and safe products.

Product List

Organically Grown Ume

No synthetic pesticides, fertilizers, or herbicides are used.
The authentic taste of ume.

Allergy labeling: None
Organic umeboshi(about 20% salt)

We use only ume from our own farm, Hamada Farms. Please enjoy the simple yet profound traditional ume.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
39kcal 0.8g 0g 9.0g 20.3g

*Certified as organic food by the Ministry of Agriculture, Forestry and Fisheries of Japan and by the Wakayama Organic Certification Association (WOCA).

Kojo Cultivated Ume

Our original cultivation method starts with soil building.
The unique taste of Ishigami's land.

Kojo cultivated umeboshiwith five-grain vinegar (about 5% salt)

Kojo cultivated ume are pickled in salt and finished with black vinegar and five-grain vinegar to create this slightly sweet umeboshi.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
103kcal 0.5g 0.1g 26.1g 5.28g

(1) No herbicides or chemical fertilizers are used.
(2) Made from specially cultivated ume certified by Wakayama Prefecture.

Conventionally Grown Ume

Our craftsmen carefully selected ingredients to get the best flavor from this gift of nature.
We create a wide variety of flavors. From traditional flavors to exciting new ones, we offer an extensive lineup,
including low-sodium and sweet umeboshi.

Lightly salted umeboshi(8% salt)

Only Kishu-grown ume with beautifully matched taste and shape are used. It has reduced salt with mild acidity and a hint of sweetness.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
95kcal 1.4g 0.1g 23.3g 8.13g
Honey umeboshi(5% salt)

The gentle sweetness of Kishu Nanko-ume soaked in honey is great for those who prefer less sourness.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
81kcal 0.8g 0.1g 19.1g 5.1g
Mandarin orange umeboshi(5% salt)

Dessert-like umeboshi soaked in the juice of local Unshu mandarin oranges. They taste even better cold.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
119kcal 0.6g 0g 29.2g 4.88g
Kelp umeboshi(8% salt)

A masterpiece using extra-large Nanko-ume. The umami of kelp and the sourness of ume create a compelling flavor.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
99kcal 1.0g 0.2g 24.1g 7.82g
Bonito umeboshi(8% salt)

This one features a mild flavor with a low acidity, covered generously with special flakes of Japanese red shiso (perilla) and bonito flakes.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
95kcal 0.9g 0g 24.4g 8.43g
Shiso (perilla) umeboshi(13% salt)

Japanese red shiso leaves are carefully hand-rubbed. The squeezed juice of the leaves gives this umeboshi a bright red color and a delicious aroma and natural flavor.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
20kcal 0.7g 0.1g 6.5g 13.28g
Shiso small umeboshi(13% salt)

Elegant bite-sized small Kishu-grown umeboshi. Perfect for onigiri rice balls and bento lunches.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
18kcal 0.7g 0.1g 6.1g 13.36g
Shiraboshi (unflavored) umeboshi(22% salt)

This traditional umeboshi is made from only ume and salt. Enjoy the mild flavor and eye-opening acidity.

Per 100g edible portion
Calories Protein Fats Carbohydrates Salt equivalent
29kcal 0.9g 0.1g 8.5g 22.3g

Umeboshi Size Chart

This size chart is only a rough guide to size and weight.
*Photographs may differ from actual sizes.