Our Boshi’s keep on pleasing!

What a week for Ozuké! First we show up in a japanese magazine blog, and now we show up in Origin Magazine, One of the top Yoga, Art, Music, and Conscious lifestyle taste makers. Click on the image below to read all about it!


Fashion Headline Japan loves our Umeboshi (Kiyoshi Makoto)

It’s not everyday we find ourselves gracing the pages of fashion magazines, let alone cutting edge Japanese taste makers, Fashion Headline Japan!.

follow this link for the google translation of the page

or here in the original Japanese

foodiewest.com goes bonkers for boshi!

Check out the this great article on Mara and Willows culinary voyage that lead to the creation of the umami umeboshi!

Read it here!

Booze, Bubbles, and Boshi’s. Two new Ozuké umeboshi cocktails for you to enjoy!


In honor of Willow and Mara’s Ume Success, here are two recipes for cocktails with their fermented fruit. The first cocktail is sweeter, and if you have the CheriBoshi, use those. If not, Umeboshi plums are fabulous.

Ozuke Boulder (as in this is not a Manhattan)

1 tsp agave or honey

3 dashes Angostura Bitters


1 3/4 oz Ume Japanese Plum Sake liquor

1/4 oz Colorado bourbon whisky

1 CheriBoshi or Umeboshi

In a rocks glass, add agave, bitters and some ice.
Pour Ume Sake and whisky over ice in glass.
Drop the Umeboshi in the glass and let it absorb the booze. Eat it last.

Ozuke Royale

¾ oz Plum Wine called Ume Shu (if you can’t find it try sake)

¼  oz Luxardo

Champagne or Prosecco

In a champagne flute, pour in the plum wine and the Luxardo. Tilt and fill with Champagne. Add your ume plum or cheriboshi on top and watch it bubble.

Ozukés Umeboshi gets some hometown love from Boulders Daily Camera


The Daily Camera just posted this great write up on our newest and trending product. We hope you get to try this delicacy before it’s gone. Extra thanks to Cindy Sutter and The Daily Camera.

Read all about it here

Bon Appétit LOVES our Umeboshi!


When we started years ago, we could have only dreamed of gracing the pages of this exemplary gastro periodical.We are truly honored to receive such glowing praise from one of our favorite food magazines. Read the article HERE

Denver Tidbits: Ozuké umeboshi to liven up the season


‘Tis The Season To Get Toasted

With plans to schmooze and booze your way through the holidays, your hostess skills will be put to the test to come up with creative twists to prolong the party and keep guests from getting so tipsy they break your tinsel. We checked in with Mara King, co-owner of Boulder-based Ozuké, on a suggestion for a lighter version of a festive and flavorful martini. What we got? A yummy cocktail made with Shochu, a Japanese liquor similar to vodka – but lower in alcohol content and calories. The star of this sip is a locally-made gem: sweet umeboshi plums pickled by Ozuké.


1/2 teaspoon superfine sugar and sea salt
Few drops of orange water (or plain ol’ water if you don’t have it)
1 large Ozuké umeboshi plum (or 2 small)
3 oz Shochu
Dash of simple syrup
Dash of lemon juice
Mint or, if available, shiso leaf

Lightly moisten rim of cocktail glass with orange water or water. Mix together sea salt and superfine sugar, place on a flat dish, dip rim of moistened glass in mixture. Fill cocktail shaker halfway with ice. Crush umeboshi under flat side of knife. Add umeboshi and muddle with ice. Add Shochu, simple syrup, lemon juice and some mint or shiso leaf. Shake well and strain. Garnish with mint or shiso leaf. 

Read the original post here