Kishu ume created from the lush natural environment and optimal climate are the best ume in Japan.
Japan’s best umeboshi are produced through time and effort.

Kishu Tanabe is blessed with a climate suitable for growing ume fruit and boasts the highest shipping volume of ume products in Japan.
The most widely cultivated variety is the Nanko ume, said to be the best in Japan. With thick flesh and small seeds, the Nanko ume is optimal for making into umeboshi. The Nanko ume that has an excellent texture also has a thin skin and requires a lot of manual effort to process.
It takes many people to produce the best umeboshi in Japan to harvest them during the hot and humid rainy season, dry them during the scorching heat of the midsummer period, and sort and pack them, which must be done by hand.
In addition to Nanko ume that are processed and shipped as umeboshi, many other varieties are also grown here, like gojiro ume that are used in umeshu (ume liquor) and ume juice.

Main ume products

Perilla-pickled ume

Umeboshi that are seasoned and processed so they are easier to eat are the most well-known of Kishu umeboshi. They are a great way to fully savor the exquisite qualities of Nanko ume that are large and fleshy with thin skin. Enjoy the umeboshi specially prepared by each company with seasonings like dried bonito flakes and honey.

Shiraboshi ume

This type of umeboshi has been well-known since long ago. Sour and salty umeboshi, including shisozuke umeboshi with added perilla flavor, have enduring popularity even among the more mainstream, easy-to-eat seasoned umeboshi.

Umeshu (ume liquor)

People have been making umeshu in their homes since long ago. Kishu umeshu is a well-known brand among the varieties with a smooth texture that are easy to drink.
How about buying some unripe ume fruit during the harvest season and trying to make your own umeshu?

Council members that sell umeboshi and/or ume products