Tasting notes: Mushroom, seaweed, miso, soy sauce, salty.
At long last, Japan's first domestically produced bitters are available! Experience savoury notes of funky fermentation and a touch of astringency in the UMAMI bitters.
The Japanese Umami Bitters include carefully selected high quality materials from all over Japan from kelp, bonito flakes, and dried shiitake mushrooms, which contain the most umami components. The balance between each ingredients and citrus is created to the finest attention to details. Umami bitters are best used with dark or dry spirits and without any added sweetness.
Umami can be translated as "pleasant savoury taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi "taste". The kanji 旨味 are used for a more general sense of a food as delicious.
100mL / 3.4 oz bottle
Made in Japan
— stir, serve up —
2 oz. dry gin
1/2 oz. Junmai sake
3-4 dashes of Umami bitters