和歌山県産南高梅の白干し梅。昔ながらの作り方で原材料は、梅と塩のみ。塩分は１８％。最近の流行が３％－５％くらいなので、だいぶしょっぱいですよ。サイズは中玉（直径３．５cm程度）になります。これぞ梅干し！という味です。日が経ちますと梅干しの周りに白いカビの様なものが出てきる事もありますが、それはカビではなく塩の結晶です。その他、気になる点がありましたら、お気軽にご連絡ください。
内容量：５００ｇ 原材料名：梅、漬け原材料、塩 賞味期限：１年 保存方法：直射日光を避け、冷暗所にて保存。
[ additive-free ] [ exportable ] White dried pickled plums of Nankohbai from Wakayama Prefecture. The raw material is only plum and salt in the traditional way of making. Salt content is 18%. The recent trend is around 3% -5%, so it's quite salty. The size is a medium ball (about 3.5cm in diameter). The taste is "This is Umeboshi". As the sun goes by, some white mold-like things may appear around the dried plums, but they are not mold, it's salt crystals. If you have any other concerns, please feel free to contact us. Contents: 500g {Raw material name: plum, pickled raw material, salt} Shelf life: 1 year Storage method: Store in a cool, dark place away from direct sunlight.
