Chiho is a Japanese living in Australia, fermenting, brewing and cooking very interesting things. All handmade in Sydney with an authentic but unique Japanese twist. Sakes, Koji and condiments.
Umeboshi is a traditional Japanese preserved pickled ume plum. It has been eaten and used for health purpose for thousands of years ago. This “Apriboshi” is made as a “ Umeboshi” alternative, using “Apricot “ (same family of Ume plum) and sea salt.
Chiho has carefully selected NSW grown tree ripened apricot and hand picked them. The entire process is done by hand using the traditional methods of Japan.