La Finestra sul Cielo Acidulato di Umeboshi

La Finestra sul Cielo Acidulato di Umeboshi is a traditional Japanese seasoning made from the liquid extracted from the fermentation of umeboshi plums with sea salt and shiso leaves. It is widely used in macrobiotic cooking for its digestive properties and salty-acidic flavor profile.

Founded in Italy in 1978, La Finestra sul Cielo originally specialized in distributing high-quality organic and macrobiotic products. While the company is Italian, it sources traditional products like this vinegar directly from artisans in Japan to ensure authenticity. In 2020, the company was acquired by the BiotoBio group, which oversees the distribution of several leading organic brands within the European market. The brand continues to focus on ethical sourcing and clean labels, maintaining its position as a pioneer in the natural food sector.