Wakayama ume refers to a variety of Japanese plum cultivated in Wakayama Prefecture, known for its high-quality fruit. This region's climate and soil conditions contribute to the ume's rich flavor and aroma, making it a popular choice for both fresh consumption and processing into products like umeboshi (pickled plums) and umeshu (plum wine). The ume fruit typically ripens in late spring and is characterized by its tart taste. It is often harvested before fully ripening to enhance its flavor in various culinary uses. Wakayama ume is celebrated for its health benefits, including high antioxidant content and potential digestive aid properties.