Ume Plum Vinegars
Umesu has the qualities of vinegar but it is actually the salty-sour plum juice that comes from the ume plums when they sit packed with sea salt in our umeboshi making pickle buckets. Its red color comes naturally from red shiso leaves.
"Su" means vinegar in Japanese, so "Ume-su" literally means a vinegar of ume plum. To your surprise, no vinegar or water is added and it is made from just three ingredients: ume plum juice, sea salt, and red shiso leaves.
Yumé Boshi’s Umesu has a fruity flavor and it is less salty than other brands. Use it in dressings, sprinkle it on steamed or stir-fried vegetables, or add a dash in soups and braises as “kakushi aji” (a hidden taste).
Net Wt: 13 fl oz $20
Ume Shizuku (umesu deluxe) This is what we think of as the deluxe version of umesu that is extracted in the final stage when we jar our umeboshi plums. Very limited production. This beautiful, red-colored, thick liquid tastes brightly tangy and salty.
With a fruity profile and piquant bite from tangy red shiso leaves, it's an incredibly versatile condiment that lends a unique complexity to savory dishes. Use it like you’d use soy sauce or old balsamico, or as a finishing condiment over vegetables, meat, or fish.
Net Wt: 4 fl oz $20
Ingredients: ume plums, sea salt, red shiso leaves
Keep in a cool place and avoid direct sun.