Umezu is the brine that results during the process of making Umeboshi, a Japanese pickle.
It is sometimes referred to as “Ume vinegar”, though it is a brine, not a vinegar.
It has a salty, sour taste and is a pronounced red colour from the Shiso Leaves that were used in making the pickle.
Cooking Tips
Umezu can be used to make other pickle such as “Umezu-shouga” aka Beni Shouga — shavings or small pieces of ginger that are pickled.