The Japanese Bitters is the world's first domestically produced aromatic bitters that uses only the finest ingredients born from the natural blessings of Japan. While utilizing the freshness of the ingredients, The Japanese Bitters is created by using these ingredients to its fullest potential.
Japan is famous worldwide for its fermentation processes which often includes the use of Koji.
In the process of Koji fermentation, each ingredient is decomposed into amino acids which results in the flavour of umami. The element of UMAMI ,one of the five basic tastes,is introduced into dashi from the use of all ingredients in Umami bitters,Kombu,Katuobushi,and Shiitake mashroom.
They are especially high in amino acids,which combined create a synergy of UMAMI.
Umami Bitters isCarefully 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.
Shiso is the now common name for the Asian culinary herb,seed(spice),or entire annual plant of Perilla frutescens variety crisps,belonging to the mint family.
Shiso Bitters is prepared using only blue shiso, carefully selected from the long-life Aoba plantation, which grows the highest quality of shiso in Chiba Prefecture, which is also the heart of the production for Japanese Bitters.
The Yuzu is a citrus fruit and plant originating in south part of Japan. It is believed to be a hybrid of sour mandarin and ichang papeda.
Yuzu fruits are very aromatic.
Purchased directly from the farmers in Tokushima prefecture, known as the yuzu production district. Made with only from fragrant fresh citrus junos.