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Umeboshi
Koumeboshi and Umezuke have crispy texture. Umeboshi has juicy and soft texture. They are preserved by great effort.
Umeboshi
Ususio Ume
Tansei Ume
Aji Ume
Neri Ume
Karikko(red)
Karikko(white)
Koumezuke(red)
Kanjyuku mogihoshi koume
Koumezuke(red)(barrel)
Koumezuke(white)
Hoshikoume(red)
Hoshikoume(white)
Ajiume