Nanaori Japanese apricot, which is carefully picked one by one, is characterized by its translucent pale yellow color, small seeds, plenty of flesh, softness, and low acidity with a strong aroma. The place of origin, the Nanaori area of Tobe Town, Iyo District, has a long history of ume cultivation, and it seems that ume were already being cultivated for profit in the latter half of the Meiji era. In the Taisho period (1912-1926), umeboshi became necessary as a regular food item for the military, and in the Nanaori district, the area for cultivating ume was quickly increased, and production increased. Furthermore, in the early Showa period, the demand from the military increased more and more, and it became popular. However, with the end of the war in 1945, demand for ume plums plummeted.
Ushio ume garden in Ogi City, known as the earliest ume production area in Japan (About 5,000 ume trees are cultivated in a vast area of about 22 hectares centered on Mt. Ushio, which looks like a small hill with an altitude of 80 m.) , Otani Ume Garden in Tara Town, Fujitsu District, and Mifunegaoka Ume Garden in Takeo City. The small Japanese apricots and large Japanese apricots produced there are proud of their high quality and early shipment.