PROBLEM TO BE SOLVED: To provide a seasoning sweet plum vinegar and a sweet pickled plum including a sweet liquid, even is salt is reduced, capable of bringing out the flavor characteristic of a sushi vinegar, and a method for producing a seasoning sweet plum vinegar capable of preventing the generation of a waste liquid.SOLUTION: Provided is a seasoning sweet plum vinegar 100 as a sweet liquid characterized in that salt pickled plums 180 in the weight part of 75 to 150 with a salt concentration of above 10% and also below 25% obtained by solar-drying salt dried pickled plums 150 in which plum pulps are stuck to the surfaces of seeds generated by salt-immersing full maturity plums 120 including citric acid and the other organic acid with salt 10 are immersed into a sweet liquid 20 of the weight part of 150 to 250 mixed with fresh water and sugar, and plum fruit juice extracted from the plum pulps of salt pickled plums 180 is extracted and are incorporated into the sweet liquid 20, the concentration of the salt is 5 to 10%, and the flavor characteristic of a sushi vinegar is brought out.SELECTED DRAWING: Figure 5【課題】本発明の目的は、減塩していても、寿司酢本来の風味を引出すことができる甘液を含んだ調味甘梅酢および甘梅干並びに廃液発生の防止ができる調味甘梅酢の製造方法を提供することにある。【解決手段】本発明の調味甘梅酢１００は、クエン酸およびその他の有機酸を含む完熟梅１２０を食塩１０で塩漬けして生成された、種の表面上に梅肉が付着する塩梅漬１５０を天日干しした塩分濃度が１０％を超えかつ２５％未満の７５～１５０重量部の塩梅干１８０が真水及び糖質を混合させた１５０～２５０重量部の甘液２０に浸け込まれ、塩梅干１８０の梅肉から抽出された梅果汁が抽出されて甘液２０に含まれ、塩分濃度が５％以上１０％以下で、且つ寿司酢本来の風味を引出すように構成された甘液であることを特徴とする。【選択図】図５
