Vinegar with Ume Plum and Raw Sugar

A unique vinegar made by soaking and aging green ume plums from Mie Prefecture in a blend of vinegars and raw sugar which captures the fruit’s signature tartness and depth of flavour. Ume plum vinegar’s unique balance of acidity and subtle fruitiness allows it to elevate both traditional and contemporary dishes, adding complexity and depth to your cooking. This is different to traditional umezu vinegar which is a byproduct of the umeboshi (pickled ume plum) process.

This is not a traditional fermented fruit vinegar, where the fruit itself is fermented to produce vinegar, but rather the fruit is added afterwards resulting in a fresher, more vibrant taste. This vinegar is crafted by blending brown rice vinegar and sake kasu vinegar (made from the sake lees left after sake production). The sake kasu vinegar provides a mellow, slightly sweet flavor with a hint of sake aroma and rich umami, while the brown rice vinegar adds a complex, earthy, nutty taste with mild sweetness.

The advantage of this method lies in adding the fruit after fermentation is complete. By introducing green ume plums and raw sugar at this stage, the vinegar gains a refreshing tartness and natural fruitiness that’s brighter and more pure than if the fruit were fermented from the start. This technique preserves the distinct flavors of the rice vinegars while allowing the fresh plums to bring a vibrant, lively finish.

Health Benefits of Ume

Ume plums have been cherished in Japanese cuisine for centuries, not only for their unique flavour but also for their impressive health benefits. Rich in citric acid, ume plums possess antibacterial and antiviral properties, making them a natural remedy for digestive issues.

Additionally, these plums are packed with antioxidants, which help combat inflammation and support overall health. Incorporating ume plums into your diet can be as simple as enjoying them in pickled form, adding them to rice balls, or using ume vinegar in your salad dressings. The health benefits of ume are a testament to the wisdom of traditional Japanese cuisine.

About Mikura Vinegary

Made in the Mikura Vinegary, a small company of artisanal vinegar makers in the Mie Prefecture, combining natural fermentation techniques with high-quality ingredients.

The rich aroma and depth of flavour of the Mikura vinegars are due to the long fermentation time in traditional wooden barrels. 

This method of brewing requires time and effort for a relatively small production quantity, but the end result is a vinegar which has less acidic irritation and a mellow taste compared to vinegar brewed using faster modern methods. Mikura Vinegary's products are appreciated not just in Japan but also in many other countries.

Each bottle is a celebration of Japanese craftsmanship and attention to detail, offering not only incredible taste but also health benefits thanks to its natural fermentation process.