The Japanese Bitters

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...

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