[Wakayama Guide] Ume and Umeshu (Plum and Plum Wine)

• Table of Contents
• Origins and Sustainable Cultivation System
• Premium Variety: "Nanko Ume"
• A mellow-tasting plum wine
• Nutritional Benefits and Culinary Enjoyment

Origins and Sustainable Cultivation System

Plum production is concentrated in central and southern Wakayama, including Minabe Town and Tanabe City, which leads the industry. However, about 400-years ago in the early Edo period, this land was not fertile for rice cultivation. The local lord at the time encouraged plum cultivation, which could thrive even in poor soil, and this marked the beginning of Wakayama as a major plum-producing region.

On the slopes where the plum trees grow, traditional firewood forests such as ubamegashi are preserved to prevent landslides and secure water. Additionally, Japanese honeybees living in these forests help pollinate the plum blossoms. This natural cycle-based cultivation system has been recognized as a "Globally Important Agricultural Heritage System (GIAHS)".

Nanbu Plum Grove (Source: Wakayama Tourism Federation)

Premium Variety: "Nanko Ume"

Nanko plums are a specialty product of Wakayama. They are characterized by their thick flesh and softness. The secret to their softness lies in the harvesting method, in which nets are stretched under the trees to gently catch the plums as they ripen and fall naturally.

Nanko plums are harvested at the appropriate ripeness for their intended use and can be transformed into a variety of foods.
For example, unripe green plums are used to make plum wine, plum syrup, and plum pickles, while fully ripe plums are used to make umeboshi (pickled plums) and plum jam.

Umeboshi (Source: Wakayama Tourism Federation )

A mellow-tasting plum wine

Loved by people of all ages, umeshu in Wakayama uses both green and ripe plums, but hand-picked ripe plums are considered to give a deeper, fruitier taste.

There are many types of umeshu, but those made only from plums, sugar, and alcohol are called "Honkaku Umeshu (literally: authentic umeshu)." Among them, umeshu that meets strict production standards and passes a specialized committee’s review is certified as "GI Wakayama Umeshu."

Authentic plum wine : Made only from plums, sugar, and alcohol, without additives such as acidifiers, coloring agents, or flavorings.

GI Wakayama Umeshu : Certified umeshu that meets strict standards, such as:

- Alcohol content between 10.0% and 35.0%
- Ingredients limited to plum flesh, plum juice, sugar, sweeteners, and carbonated water
- At least 300 kg of plums per 1 kL of alcohol
- All processes (soaking, storage, bottling) must be done within Wakayama Prefecture

Nutritional Benefits and Culinary Enjoyment

Plums contain citric acid, known for aiding recovery from fatigue, and polyphenols, which help suppress oxidative reactions of active oxygen. For these benefits, plums have been valued in Japan since ancient times as both food and medicine.

For example, umeboshi (salted plums) can be stored at room temperature and have long been considered effective for preventing food poisoning and relieving fatigue. Recently, they’ve gained attention as an easy way to consume salt for heatstroke prevention.

Now that we’ve introduced the charm of plums, let’s move on to experiences. We’ll showcase some plum-based products.

Wakayama Jewel Box (sold only in winter. Contains several types of plum chocolate. )

Kumano Red and Kumano Amber (plum wine made with Nanko plums, an original product of Kumano Tourism Development)

Katsuura tuna 3-kind combination (marinated with plum and yuzu)

There are still many more attractive products! If you want to learn more, please visit Kumano Drive-In or check out the online shop for a full selection.

Click here for Kishukumano Marche (online shop)!