PLUM THE DEPTHS UMEZU VINEGAR

Experiment No. 23
The product of one of our most fun and funky experiments. We start by salting ripe red plums and weighing them down following the traditional umeboshi process. As the fruit lacto-ferments, it releases a deep, savory brine that plumbs the depths of plum flavor—raw, roasted, and everything in between. A small dose of vinegar at the end brings extra brightness to this unique umami umezu.

Profile:
Bright, Salty, Ripe, Complex

Tasting Notes: 
Plum Wine, Sauternes, Green Grapes, Seawater

Pair With:
Steamed Vegetables, Spring Rolls, Mackerel, Steamed Rice, Christmas Dinner, Sauteed Kale, Lemon Ricotta Pancakes

Ingredients:
Plums, Vinegar, Salt.