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Ume Musubi ・ ume.jp
梅で結ぶ、健やかな暮らし
A small fruit carrying a thousand years of wisdom.
Discover how ume connects body, season and people.
From citric acid to polyphenols — the power within ume
クエン酸・リンゴ酸
Citric acid, the source of ume's sourness, is involved in energy metabolism and has been studied for its effect on feelings of fatigue.
ムメフラール（梅肉エキス）
Mumefural forms when green ume juice is slowly boiled down into bainiku extract, and has been studied for its relationship with blood flow.
梅ポリフェノール
Polyphenols found in ume and in umezu (plum vinegar) are being researched for their antioxidant properties.
有機酸・梅リグナン
Ume's sourness is said to stimulate saliva and digestive juices, and it has long been eaten when appetite is low.
Hand-picked products from trusted growers and makers
Famous groves across Japan and how they are blooming now
News and columns from around the world
Culture & History
From blossom viewing in early spring to green-ume infusions, salting ripe ume and sun-drying after the rainy season — a year of plum work, following the calendar of Japan's leading growing region.
Recipe
On the rocks, with soda, with hot water or in cooking — plus the basic home recipe and the Japanese liquor-tax rules to know before you make your own.
Column
Plain salted, shiso or seasoned umeboshi differ in salt as much as in taste. Using official food-composition data and growing-region facts, here is how to choose the right one.