Raw material / 原材料Food ingredients

Ume (Japanese Plum) Extract

梅エキス (Ume Ekisu)

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Why source from Japan

Wakayama Nanko ume holds GI protection; Kishu-Nanko has been the gold standard for umeboshi production for 400+ years.

Key spec

Citric acid 6–12% (concentrate); muramic acid traces; total organic acid 8–18% in bainiku-ekisu.

Typical end-product

Premium umeboshi for export, ume-positioned functional supplements, fine-dining ume condiments and dessert glazes.

At a glance

Suppliers listed
2 suppliers
Typical MOQ
10–50 kg paste; 1–10 kg cosmetic extract
Typical lead time
6–10 weeks (food); 8–14 weeks (cosmetic)
Regions of origin
Wakayama (>60%, Nanko cultivar GI), Nara, Gunma, Mie
Category
Food ingredients
Harvest season
June (early ume) – mid-July (mature)
Japan regulatory status
Food product; FFC notifications exist for digestive support; CosIng comparable
INCI name
Prunus Mume Fruit Extract
Japanese name
梅エキス
Romaji
Ume Ekisu

About this ingredient

Concentrated extract of ume (Prunus mume) fruit, the basis of umeboshi, umeshu (plum liqueur), and umejam. Wakayama produces over 60% of Japan's ume by volume — its 'Nanko' cultivar is a registered GI variety. Concentrated ume (bainiku-ekisu) is a traditional functional food positioned for digestive and metabolic support, and its citric acid + organic acids profile drives both food and cosmetic applications. Used in candy, beverages, fermented condiments, and increasingly as a flavour-and-functional input for export positioning.

Regulatory status

JapanFood product; FFC notifications exist for digestive support; CosIng comparable
EUFood import; CosIng listed (Prunus Mume Fruit Extract)
United StatesGRAS by long history of use; MoCRA cosmetic use
ChinaGACC food facility registration; NMPA cosmetic NCI

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Last updated: 2026-05-05

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