The Japanese Bitters Umami
Japanese for 'delicious taste', Umami is produced by certain amino acids and can be best described as 'savoury' - a taste rich in flavour released by cooking, curing or ageing. For his umami bitters, Yamazaki employs dried kelp, bonito and shiitake mushrooms to alchemise notes of funky fermentation and a touch of astringency while telegraphing the elusive 'fifth taste'. For use, it is recommended to add 1 to 2 drops in the cocktail, mix and then add another drop as a top. The fragrance is long lasting and remains throughout, adding richness to a variety of cocktails. The Japanese Bitters are also a perfect aid as an ingredient for use in the kitchen.