The Japanese Bitters

The Japanese Bitters is the world’s first domestically produced aromatic bitters that use only the finest ingredients born from the natural blessings of Japan.

Japanese Bitters are useful in various situations. It is widely used in cocktail bars, high-end sushi Izakayas (Taverns), Japanese traditional style restaurants, pubs, and bars, etc. Japanese Sake (shochu and plum wine), as well as spirits (whiskey, vodka, gin, tequila, and rum), liqueurs, wines, and beer, will transform into a delicate flavor that Japan will be proud of. Japanese Bitters can be used as a secondary material for cocktails and by simply adding it, new flavors and infinite possibilities can be created in a dish.

UMAMI
Umami Bitters is 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.

SHISO
Shiso is the common name for the Asian culinary herb which belongs to the mint family. The whole leaf of green shiso is often used as a receptacle to hold wasabi or various garnishes on a sushi plate. Shiso bitters are prepared using carefully selected blue shiso from the longstanding Aoba plantation, which grows the highest quality of shiso in Chiba Prefecture.

HINOKI
Hinoki, also known as rattan, is a traditional lumber used to construct temples in Japan. The aroma of rattan has been shown to have a positive effect on the body. Pure 100% persimmons are used with blessing from the nature of Tama (known as a forestry site in Tokyo), extracted carefully by low temperature vacuum method together with domestic alcohol and water. Interesting combinations, especially for cocktails, you can also enjoy it as an aromatic carbonated water with the oaky fragrance just by adding it to soda or tonic water.