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Unveiling UMAMINO: A Flavor Revolution from Naorai

On June 12, 2026, Naorai Co., Ltd. is set to launch an innovative fermented seasoning called UMAMINO. This unique product is based on the natural amino acids derived from sake, a traditional Japanese rice wine. By applying their patented production method known as Low-Temperature Distillation, Naorai preserves the aromatic essence and depth of flavor often lost in standard distillation processes. UMAMINO is not just a regular seasoning; it embodies the company's commitment to sustainability and culinary excellence.

UMAMINO’s creation stems from the byproducts of Naorai's sake production, specifically from the making of JOCHU—a category of sake classified as spirits under tax law. Through a collaborative study with Ritsumeikan University, Naorai discovered that their fermented seasoning is rich in nine essential amino acids, confirming its nutritional benefits. This underscores the bridge between traditional Japanese fermentation methods and modern culinary applications.

Natural Ingredients for Authentic Flavor

UMAMINO is crafted using high-quality Hiroshima sake and complemented with Amabito no Moshio, a natural sea salt harvested from the Setouchi Sea. This combination yields a deep umami flavor that heightens the natural taste of various dishes. The seasoning can be effortlessly incorporated into meals—whether by drizzling, mixing, or simmering, making it a versatile culinary companion.

A Sustainable Approach to Umami

Not only does UMAMINO enhance flavors, but it also embodies a sustainable practice, providing new value to the byproducts generated from sake production. By utilizing these resources effectively, Naorai connects Japan's rich fermentative heritage with contemporary dining experiences, paving the way for future culinary innovations.

Recipe Development with Peace Kitchen TOKYO

The renowned Chef Yasuhiro Higa from Peace Kitchen TOKYO has been tasked with developing a range of recipes designed to showcase UMAMINO’s potential in both home and professional kitchens. These recipes include simple yet flavorful combinations, such as using UMAMINO with sashimi or incorporating it into a variety of meat and vegetable dishes. The ambition is to create a pantry staple that aligns harmoniously with both Japanese and international cuisines.

Exciting Collaborations and Future Plans

In partnership with UDS Corporation’s food environment team STIR, several collaborative recipes were crafted to highlight UMAMINO's adaptability across dining contexts. One creation is a special UMAMINO soy sauce designed explicitly for pairing with sashimi. This seasoning enriches the flavors, encouraging both home cooks and professional chefs to explore its versatility in various dishes.

Naorai intends to expand the UMAMINO line by developing region-specific variations. Following the Hiroshima version, they are currently working on a Noto edition that will feature local sake and uniquely sourced ingredients. This approach not only preserves local flavors but also contributes to the sustainability of regional agricultural practices.

Join the UMAMINO Culinary Campaign

To celebrate the launch, Naorai is running a social media campaign on Instagram, encouraging users to share their creations utilizing UMAMINO under the hashtags #UMAMINO and #UMAMINOCOOK. Participants will have the chance to win exclusive gifts, including their prized Dry Lemon Peel from Mikado Island—ensuring that everyone can enhance their culinary adventures.

As UMAMINO steps onto the global stage, it aims to introduce a uniquely Japanese flavor profile to international palates, bridging cultural gaps with the universal appeal of umami. This new product not only represents a forward-thinking flavor enhancer but also serves as a testament to the enduring legacy of Japanese culinary arts. By incorporating naive traditions and modern innovations, UMAMINO stands poised to transform kitchens around the world.

For more information, visit the official UMAMINO website here or follow their journey on Instagram @umamino_jp.