Japanese Umezu is not a classic vinegar as it's not made from alcohol. Instead, the Green umeboshi plums are pickled at first with sea salt to extract their juices and then mixed with Ships Leaf to gives these plums their distinctive pink color.
During the pickling process, the plums yeast create a plethora of lactobacillus, citric acid, and malic acid, which are beneficial for digestion and gut health. This Alkaline Superfood is also important to deacidify the body; therefore it's typically served with acid food like wagyu beef donburi bowls.
The citric acid of the Umezu helps reduce bacteria, and bento boxes in japan are served with Umeboshi pickles.
Besides its incredible health benefits, Umezu is the most cooking stable and pleasant acid you could use. Mixed it with cream to thicken, and add Sake Kasu Powder to make the ultimate cold Cold beurre Blanc.