Japanese Bitters Umami Vol.27% Cl.10 The Japanese Bitters Liqueurs & bitter
Japanese Bitters Umami Vol.27% Cl.10 The Japanese Bitters Liqueurs & bitter
Japanese Bitters Umami Vol.27% Cl.10 The Japanese Bitters Liqueurs & bitter Japanese Bitters Umami Vol.27% Cl.10 The Japanese Bitters Liqueurs & bitter Japanese Bitters Umami Vol.27% Cl.10 The Japanese Bitters Liqueurs & bitter Japanese Bitters Umami Vol.27% Cl.10 The Japanese Bitters Liqueurs & bitter Japanese Bitters Umami Vol.27% Cl.10 The Japanese Bitters Liqueurs & bitter Japanese Bitters Umami Vol.27% Cl.10 The Japanese Bitters Liqueurs & bitter

Japanese Bitters Umami Vol.27% Cl.10

€34.95
- Delivery in 2 days throughout Europe and the world
  • The UMAMI element, one of the five basic tastes, is introduced in dashi from the use of all the ingredients in Shiitake's bitters Umami, Kombu, Katuobushi and Mashroom.
  • They are particularly rich in amino acids, which combined create a synergy of UMAMI.
  • Umami culture and Japanese food.
  • A few drops are enough to flavor a cocktail.
  • Also used in the kitchen.

Japanese Bitters is the world's first cocktail bitter brand made from natural ingredients from its home country, Japan.

Japanese Bitters represents a drop of Japanese pride and tradition.

Japan expands from north to south with four distinct seasons that allow the environment to produce various natural ingredients.

Japanese Bitters Umami is used to flavor, embellish cockatils, a drop of the east.

Yuki Yamazaki, bartender of international fame and creator of this brand, decides to venture into his country of origin to find and select the best Japanese ingredients, in such a way as to create something inimitable and unique.

Umami culture and Japanese food.

Japan is famous throughout the world for its fermentation processes that often include the use of Koji.

In the Koji fermentation process, each ingredient is decomposed into amino acids that translate into the umami flavor.

Miso, soy sauce, sake, mirin, vinegar, shochu and others are all Koji-based fermented products.

These products are essential to create the unique taste of Japanese cuisine.

Therefore, the culture of Japanese food is supported by the power of fermentation.

Dashi is a class of soup and cooking broth used in Japanese cuisine.

Dashi is the basis for miso soup, clear broth, pasta broth and many types of boiling liquid.

It is used in Japanese cuisine to accentuate the savory.

Taste of the East is synonymous with flavor as UMAMI.

The UMAMI element, one of the five basic tastes, is introduced in dashi from the use of all the ingredients in Shiitake's bitters Umami, Kombu, Katuobushi and Mashroom.

They are particularly rich in amino acids, which combined create a synergy of UMAMI.

Umami Bitters is carefully selected high quality materials from all over Japan from algae, bonito flakes and dried shiitake mushrooms, which contain most of the UMAMI components.

The balance between the ingredients and the citrus fruits is created with the utmost attention to detail.

A few drops are enough to flavor a cocktail.

For use, it is recommended to add 1 to 2 drops in the cocktail, mix them / mix and then add another drop as a top.

The fragrance remains until the end and adds richness to various cocktails.

We have received rumors from world-renowned chefs that The Japanese Bitters is also used for their kitchen.

2601
1 Item

Data sheet

Country of Production
Japan
Alcoholic gradation
28%
Bottle format
Cl.10
Type of production
Hand made, discontinuous

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