Can someone describe the taste of shiso umeboshi to me?

I heard of umeboshi and am considering trying it, but I’ve heard it’s an acquired taste.

I saw my usual online store carries it in honey or shiso flavor. I plan on having it with rice, so I figured honey wouldn’t fit well, but I can’t even begin to imagine what shiso umeboshi would taste like.

I’m Korean, and I think shiso is similar to 깻잎 (perilla leaves)? But we eat it as a wrap like lettuce or as kimchi, and I’d never have considered flavoring another food with it.