Our Craftsmanship

Our own cultivation, combined with trusted grower partnerships — the foundation of reliable quality.

When raw materials arrive, we verify each delivery one by one: producer labels correctly attached, no missing or incorrect entries, containers and lids undamaged. We check that the drying level and grade match the delivery slip, and that the production year is accurate — only materials that pass every point are accepted.

Every grower provides cultivation records, giving us a clear picture of how each ume was grown and cared for — ensuring full traceability from field to jar. We also conduct unannounced salt content testing on incoming raw materials, continuously monitoring quality consistency. Through these layered checks, we ensure that every ingredient we source can be trusted.

Meticulous care at every stage — the reason our flavor never wavers.

At each point in the production process — washing, desalting, marinating, packing, and shipping — we apply close, careful management. During washing, water quality is strictly monitored to keep the ume clean and uncontaminated. During desalting, salt content is tested and water volume and timing are fine-tuned to bring each product to its specified salt level.

During marinating, we rigorously manage the seasoning liquid ratio and soaking time according to our recipes, adjusting as we monitor temperature and condition changes — always working toward the flavor we set out to achieve. By combining the seasoned judgment of our craftspeople with numerical controls like salt testing, we ensure that our umeboshi tastes exactly as it should — every time.

Scientific testing and human senses — both working together to guarantee safety and flavor.

Before shipment, every finished product undergoes multi-layered inspection. Physicochemical testing measures salt content, acidity, pH, and Brix (sugar level), confirming that each product falls within its specified quality range. To ensure food safety, we regularly conduct microbial testing on both raw materials and finished products — scientifically verifying hygiene from every angle.

Beyond the numbers, we also carry out sensory evaluation — using sight, sound, taste, smell, and touch to carefully assess the qualities that science alone cannot measure: color, aroma, texture, and depth of flavor. On the production line, every unit passes visual inspection by our team, weight verification by checkweighers, and a final metal detector sweep for foreign matter. Only products that pass every check reach your table.

A clean environment and disciplined entry protocols — our commitment to food safety, at every level.

To maintain the rigorous hygiene standards that safe food manufacturing demands, we have built our management system around the principles of HACCP. Each working day begins with a health check for every team member — we confirm that all staff are well before they begin, reducing any risk of contamination before it can arise.

In the production area, clean dedicated workwear, hats, and masks are worn at all times. Before entry, each person follows a defined handwashing and alcohol sanitization routine, and lint rollers and air showers remove any remaining hair or particles — keeping the production environment free of foreign matter.

We also maintain the cleanliness of our production environment through regular cleaning and equipment inspections, actively working to prevent any entry or emergence of insects or pests. After each use, all equipment and utensils are washed and sterilized according to standardized procedures. Through our 5S program — Sort, Set in Order, Shine, Standardize, Sustain — our entire team works together to raise and uphold our shared standards of hygiene, every single day.