Launch of 'UMAMINO,' a Fermented Umami Seasoning Rich in Natural Amino Acids Derived from Rice, on June 12th (Fri)

Naorai Corporation (Headquarters: Kure City, Hiroshima Prefecture; Brewery: Godo Town, Hiroshima Prefecture; Representative Director: Koichiro Miyake), which produces and sells 'JOCHU,' a new category of Japanese sake made by distilling sake using its proprietary low-temperature distillation technology 'Low-Temperature Jodogiri®,' will launch 'UMAMINO (umami),' a fermented umami seasoning made from natural amino acids derived from sake, on June 12th (Fri). 'UMAMINO' is a fermented umami seasoning that uses natural amino acids derived from sake, which are produced during the process of manufacturing 'JOCHU' by distilling junmai sake using the proprietary 'Low-Temperature Jodogiri®' method. This product fully utilizes the blessings of fermentation born from sake brewing. Joint research with Ritsumeikan University has confirmed that it contains a rich amount of amino acids derived from fermentation. Furthermore, by combining natural materials such as 'Ama-Bito's Sea Salt' from the Seto Inland Sea, it achieves a deep umami that brings out the original flavor of the ingredients. Like dashi or soy sauce, you can simply 'pour, mix, or cook' to layer umami and adjust the taste of dishes.

*Note: 'JOCHU' is classified as spirits under tax law.

Natural Fermented Umami Seasoning 'UMAMINO'

A new idea of distilling sake to create a fermented umami seasoning

'JOCHU,' which Naorai offers, is a new category of Japanese sake distilled from carefully selected junmai sake using its proprietary low-temperature distillation technology 'Low-Temperature Jodogiri®,' which adds heat to the extreme limit. While preserving the original aroma and umami of sake that is easily lost in conventional distillation, it achieves a mellow and deep flavor. Naorai focused on the by-products generated during the manufacturing process and conducted joint research with the laboratory of Professor Mamoru Wakayama at the Department of Life Sciences, Ritsumeikan University. As a result, it was confirmed that the raw materials of 'UMAMINO' contain multiple amino acids, including nine essential amino acids. 'UMAMINO' is a fermented umami seasoning born from utilizing this unused resource. In addition to easily incorporating amino acids into the dining table, this initiative gives new value to the by-products of sake brewing, connecting Japan's fermentation culture and food wisdom to the future. Recipe development is handled by Chef Yoshihiro Higa of 'Peace Kitchen TOKYO' in Tokyo's Roppongi.

'UMAMINO' Website: https://www.naorai.co/umamino

Starting with 'Ama-Bito's Sea Salt' from Hiroshima and other carefully selected materials, combining them in an original blend adds depth to everyday cooking

Features of 'UMAMINO'

'UMAMINO' achieves deep umami by combining natural materials with a base of natural amino acid-containing liquid derived from sake. 'UMAMINO [Hiroshima]' combines Hiroshima's sake and Hiroshima's sea salt 'Ama-Bito's Sea Salt' (cooperation: Gaburi Bussan Co., Ltd.), and in the future, it is planned to use local salt for each distillery and expand the use of sake and salt for each region.

Beautiful sea salt made from the sea water of the Seto Inland Sea, combined with Hiroshima's natural materials, 'UMAMINO [Hiroshima]'

Designed to effectively use sea salt, it can be stored for a long time without relying on preservatives. No chemical seasonings or preservatives are used. Made only from natural ingredients, you can use it with confidence in your daily cooking.

[Product Points]

① A fermented umami seasoning rich in natural amino acids born from junmai sake that has been slowly fermented
② Designed to layer umami ingredients with an original recipe for sea salt
③ No chemical seasonings or preservatives
④ A versatile umami seasoning liquid that goes well with any dish, whether Japanese, Western, or Chinese
⑤ A sustainable initiative that utilizes by-products generated during the production process of 'JOCHU'

'UMAMINO' to bring out the umami of everyday cooking

Use as a substitute for dashi or soy sauce, add together, or simply sprinkle at the end of cooking to bring out the flavor and umami of the ingredients. Recommended dishes that go well with it are 'shabu-shabu,' 'sashimi, carpaccio,' 'grilled meat, steak,' 'chicken sauté,' 'miso soup, clear soup,' 'stir-fried vegetables,' 'pasta, risotto,' 'hot pot dishes in general,' and 'rice cooked with mixed ingredients.' You can use it in a wide range of applications, not limited to Japanese cuisine, but also Western and Chinese cuisine, by adding a small amount to stir-fries and simmered dishes, or mixing it into dressings and sauces. It is a 'natural umami booster' that can be used in various ways.

[Usage] The standard amount for one use is about one spoonful.

・Miso soup: Add a small amount when adding miso
・Stir-fry: Adding a small amount at the end brings out the sweetness of the ingredients
・Simmered dishes, hot pot: Add about 1% to the broth
・Sashimi: Add directly as a substitute for soy sauce
・Meat dishes: Add a small amount to sauces or add directly
・Pasta: Toss with UMAMINO to finish the caponata. The flavor is enhanced, and the taste is tightened. Pairing with wine or flavorful JOCHU is also enjoyable.
　　Caponata tossed with UMAMINO

■ Develop collaboration recipes that can be used in restaurants
~Joint development with UDS Corporation's food environment team 'STIR (STEER)'~

In conjunction with the launch of UMAMINO, UDS Corporation's food environment team 'STIR (STEER)' has developed recipes that utilize UMAMINO. This time, the developed recipes include 'UMAMINO combined soy sauce' to go with Kanpachi's sashimi, 'UMAMINO nine-cho green onion sauce' to go with duck loin, and various menus that bring out the natural flavor of seasonal vegetables such as pickles and quick pickles. By adding UMAMINO, it is proposed that it can be widely used from home cooking to restaurant menus, adding depth of umami to simple dishes. STIR, which is in charge of recipe development, is a team specializing in the planning and operation of food environments within UDS Corporation, which handles the planning and operation of hotels, restaurants, cafes, and other establishments. We will continue to propose new attractions and ways to use UMAMINO from everyday dining tables to professional cooking sites.

Developed recipes will be released one after another on the official Instagram of UMAMINO (@umamino_jp).

Yoshihiro Higa, Chef/Food Producer/Food Material Hunter

Yoshihiro Higa, Chef

Since 2002, he has been gaining experience as a chef while being involved in the world of macrobiotics at 'CHAYAMacrobiotics,' which is based on natural French cuisine. From 2010, he served as the head chef of the agricultural experiment restaurant 'Roppongi Farm' and produced dishes created together with dedicated producers from all over Japan. In 2016, he began his activities as a chef and regional food producer with the concept of 'the destination of your travels is a restaurant.' In 2018, he opened 'Peace Kitchen TOKYO,' an experimental laboratory for thinking about new food culture. While developing products and catering, he is involved in a wide range of activities, including proposing to restaurants and developing menus with 'proposals that support the site.'

'The inspiration came from 'sake,' a traditional Japanese seasoning that has continued since the Muromachi period. Instead of dominating with saltiness, it enhances the dish with umami, which is the essential idea of Japanese cuisine. We have reinterpreted this spirit for the modern dining table and completed it. For a cook, a truly good seasoning is not one that 'changes' the dish, but one that 'guides it to completion.'