Classification according to harvest time and processing method of plum

Blue falcon: It is when the skin is blue and the flesh is hard, and the sour taste is the strongest.

Hwangmae: Yellow ripe, very fragrant, but the flesh is soft and easy to blemish.

Gold falcon: dried by steaming green falcon. If you make alcohol with gold falcon, it has a good color and excellent taste.

Omae: Omae is named because its color is black like a crow. Pick and peel the green falcon and dry it by burning smoke that has dried wood or grass.

White falcon: Pickled blue falcon overnight in light brine and then dried in the sun.