These rare umeboshi, made according to traditional method with additive-free and pesticide-free, have matured over a period of three years. Leaving to stand for three years mellows umeboshi and give them a delicate balance of a flavor and aroma. Shio-k?ji is made from malted rice and salt. They are mixed and fermented for about a week and ready to be a healthy and useful seasoning. Its enzymes make chicken, fish, or vegetables much tenderer, and also umami ingredients draw out the flavor of foodstuffs.