日本優質產品系列
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Japanese Organic Food Series / Wakayama, Japan
🔖 Certification：
🌱 Producer Introduction：
We will deliver safe and secure foods that are attracting attention in the modern society where health consciousness is increasing,such as organic and food additive-free, as much as possible to the dining table not only in Japan but also around the world.
✈️ We deliver carefully selected Japanese ingredients to local health-conscious people through local supermarkets and shops as well as overseas Japanese food specialty stores and Japanese restaurants. In addition to processed foods, we will guide you to fresh fruits and vegetables, meat and seafood in a form that meets local needs.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Among Nanko plums, there is a variety called "Red Nanko plum", which is a very rare and valuable plum that can only grow under the sun. Fresh red Nanko plums are picked in the morning and soaked on the day of purchase to fully maintain the freshness of the plums. At the same time, in order to make the plums have a rich flavor and bright appearance, the company employees carefully select high-quality plums one by one.
Among the Nanko plums, there is a variety called "Red Nanko Plum," which can only grow under direct sunlight... Compared to regular plum wine, this plum wine luxuriously uses 1.5 times the amount of plums (Red Nanko plums) compared to regular plum wine.
The classic golden ratio for making Nanko plum wine from Wakayama, Japan, is plum: rock sugar: alcohol = 1:0.5 to 0.7:1.
Please use spirits of 30% ABV or higher (such as baijiu, vodka, or Japanese fruit wine shochu) and let it sit patiently for 6 to 12 months to enjoy its rich flavor.
Compared with ordinary plum wine, this plum wine is luxuriously soaked with 1.5 times the amount of plums (red Nanko plums) as ordinary plum wine.
From harvesting to taking out the plums, the plum wine brewer will supervise the whole process, so that the peach-like fruity aroma of the freshly picked "Red Nanko plums" can be fully retained, brewing plum wine with a rich and mellow sourness and sweetness.
The recommended way to drink is to add ice, drink it directly, or add soda water. Please enjoy the superior taste that overflows with fragrance as soon as you take a sip.
梅酒作りにぴったりな南高梅
南高梅の中でも「紅南高梅」と呼ばれる品種は、太陽の光を浴びて育つ希少価値の高い梅です。紅南高梅は、鮮度を最大限保つため、朝摘みで丁寧に収穫されます。同時に、豊かな風味と鮮やかな外観を実現するために、社員が一つ一つ丁寧に選別し、高品質な梅を厳選しています。
収穫から梅の摘み取りまで、梅酒醸造者が全工程を監修することで、摘みたての「紅南高梅」の桃のようなフルーティーな香りを最大限に引き出し、芳醇でまろやかな酸味と甘みが楽しめる梅酒に仕上がっています。
南高梅の中には、「赤南高梅」と呼ばれる品種があり、直射日光の下でしか育ちません。この南高梅酒は、通常の梅酒に比べて1.5倍もの梅（赤南高梅）を贅沢に使用しています。
和歌山県の伝統的な南高梅酒の黄金比は、梅：氷砂糖：アルコール＝1：0.5～0.7：1です。
アルコール度数30%以上の酒（白酒、ウォッカ、焼酎など）を使用し、6～12ヶ月ほどじっくりと熟成させることで、その豊かな風味をお楽しみいただけます。
おすすめの飲み方は、氷を入れてそのまま飲むか、ソーダ水で割って飲むことです。一口飲んだ瞬間に香りがあふれる極上の味わいをお楽しみください。
紀州南高梅は大粒で果肉がたっぷり詰まっているため、梅酒にすると梅の香りや果汁が出やすいのが最大の特徴です。ご家庭で南高梅を使った梅酒を作っていただくことができます。梅酒のほか、梅ジュース、梅ジャム作りにもご利用下さい。
５月下旬から6月上旬にかけて、南高梅青梅の収穫をおこないます。【採れたて】紀州南高梅はこの期間のみの限定発売となります。1年の中でもこの時期にしか手に入らない貴重な青梅を是非ご利用ください。
This product uses “beninanko ume,” a variety of nanko ume which only grow under the sun, and therefore have high scarcity value. To keep their freshness, they are picked in the morning, brought to us, and then pickled the same day.
The umeshu toji (chief brewer) orchestrates the whole manufacturing process from the harvest of fruit to taking them out of the container, locking in the peach-like fruity fragrance of the freshly harvested “beninanko ume,” as well as drawing out the satisfyingly rich tartness and sweetness.
We recommend drinking it on the rocks, straight, or with soda. Enjoy the classy goodness that hits your palate the moment you have your first sip.
First-ever Grand Prix awarded in Tenman Tenjin Umeshu Festival
Gold in Monde Selection for three years in a row.
Advantages of Nanko plum:
Rich flesh and soft texture: Nanko plum has thick flesh and soft taste, which is very suitable for various dishes.
Thin skin: Nanko plum has thin skin and is easy to eat.
Sweet taste: Nanko plum tastes sweet and has a unique aroma.
All-purpose plum: Nanko plum is suitable for making plum wine, pickled plums, and sweet dew boiled plums.
Origin: Nanko plum is mainly produced in the Kishu Mountain area of Wakayama Prefecture, especially in Nanbu Town.
Natural maturity: The deliciousness of Nanko plum comes from natural maturity. Farmers will lay rope nets under the fruit trees and let the plums fall into the rope nets naturally.
Top brand: Nanko plum is the top brand of Japanese plums and is deeply loved by consumers.
Uses of Nanko plum:
Making plum wine: Nanko plum is one of the best choices for making plum wine.
Making pickled plums: Nanko plum has soft flesh and is very suitable for making pickled plums.
Making Kanro-ni: The sweetness and aroma of Nanko plums are very suitable for making Kanro-ni.
Serving with rice: Nanko plums can be eaten with white rice, and the sweet and sour taste goes well with rice.
Salad: Pairing the pitted Nanko plums with salads can add flavor to the salad.
Meat dishes: Nanko plums can be paired with grilled chicken or pork dishes to add layers to the dishes.
Summary: Nanko plums are the top variety of Japanese plums, popular for their high-quality taste and versatility.
※完熟南高梅の注意
完熟南高梅を購入していただく場合には下記注意事項をご理解の上、ご注文願います
完熟南高梅は、完全に熟した状態となっています。このため、配送中に箱の中で擦れることで変色することがあります。
🥘レシピ：
日本の南高梅は大きくてふっくらとしていて、香り高く希少なため、当然ながら本土産の梅よりも高価です。誰もが梅干しできるわけではありませんが、苦味がなく、爽やかな味わいです。南高梅は梅酒に漬けるだけでなく、梅ジュースや梅酢にも漬けられるので、お酒を飲まない人にも最適です。梅酒に漬けた後は、そのまま食べることもできます。酸味と甘みが食欲をそそります。ジャムや豚バラ肉の蒸し物などにも使え、無駄なく美味しくいただけます。
🔅 メモ：
梅酒漬けの秘訣：砂糖を3回に分けて加える
梅酒の漬け方については、エスターさんが親切にも教えてくれました。「梅1、ワイン1、砂糖60%で漬けます。砂糖の量はお好みで加減してください。ワインは、日本のフルーツワイン、フルーツブランデー、ウイスキー、コニャック、日本酒がおすすめです。ただし、アルコール度数は25%以上のものを選んでください。アルコール度数が低すぎると、漬け込み中に梅の果汁が流れ出てアルコール濃度が薄まり、梅酒の保存が難しくなります。」エスターさんは、4L入りの南高梅はあまり見かけません。果肉は肉厚でふっくらとしており、漬け込んだ梅酒は梅の香りがたっぷりです。エスターさんは、梅酒に漬ける際に砂糖を3回に分けて加えることを教えてくれました。こうすることで、梅酒はふっくらとしていて、しわになりにくいそうです！
🥘 Recipe:
Japanese Nanko plums are large and plump, fragrant and rare, so they are naturally more expensive than mainland plums. Not everyone can afford to soak them. They have no bitterness and taste fresh. In addition to being soaked in wine, Nanko plums can also be soaked in plum juice and plum vinegar, which is suitable for people who don't drink. After being soaked in wine, plums can be eaten directly. They are sour and sweet and appetizing. They can also be used to make jams or even steamed pork ribs, making the best use of them without wasting them.
🔅 Notes:
Secret to soaking plum wine: add sugar 3 times
As for how to soak plum wine, Esther also generously shared the method: "I will use one part plum, one part wine, and 60% sugar to soak. Sugar can be added or reduced according to your preference. For wine, I recommend using Japanese fruit wine, fruit wine Brandy, whiskey, cognac, and even sake. However, you must choose wine with an alcohol concentration of 25%. If the alcohol concentration is too low, the plum juice that flows out during the soaking will dilute the alcohol concentration, making the plum wine difficult to preserve." There are few 4L Nanko plums on the market. The flesh is rich and plump, and the wine soaked is full of plum aroma. She also teaches everyone to add sugar three times when soaking wine, which can make the soaked plums plump and not wrinkled!
