MIMASA's natural umeboshi comes in whole units of plums. It is the basic product of this category, fermented with totally natural processes from the umé fruit.
Harvesting of the umé fruit usually begins in May, but MIMASA's umeboshi are harvested in June, to ensure that the fruit is fully ripe. On the same day of harvesting, the umé plums are macerated with salt. The amount of salt is determined by the quality of the ume and the intuition and years of experience of the person who prepares it. One month after maceration with salt, the umé fruits are dried for three days in full sun. They are rotated so that the drying is uniform on both sides. Once dry, the umé is macerated again following traditional methods to achieve the best flavor and aroma, characteristic of a product prepared in an artisanal way. This whole process is still done today by hand.
Despite the salt they contain, MIMASA umeboshi should not be washed with water before eating. Acid and salty balance each other and, therefore, are very effective in quenching thirst. In short, the acidity of umeboshi neutralizes excess yang (meat, salt, protein), while salt neutralizes an overly acidic state (yin), caused by excess sugar, refined grains and dairy products.
MIMASA umeboshi can be taken directly on an empty stomach or, above all, during meals, chewing them slowly, or breaking them up and mixing them with rice or vegetables. Their juice (after soaking them in a certain amount of water for a few hours) is an excellent sauce for cereals and vegetables.
If we drink MIMASA bancha or kukicha tea in which a MIMASA umeboshi has been steeped for a few minutes, we will quickly alkalize our body, achieve a pleasant feeling of well-being and overcome occasional fatigue.
Ume plum 72.6%, sea salt 17%, shiso juice 10.4%
1 kg, 250g and 150g container
