SNOW COUNTRY FERMENTATION • NIIGATA, JAPAN
THE ESSENCE OF SNOW COUNTRY UMAMI
Born from sake lees and shiitake,
two of Japan's most treasured sources of umami.
Less salt. More flavor.
One shake transforms any dish.
THREE WAYS TO ELEVATE YOUR COOKING
THE ESSENCE
The pure foundation. Sake lees and shiitake create a deep, savory umami.
SHAKE ON: Popcorn • Eggs • Steak • Rice
EARTHY DEPTH
Stone-ground matcha meets umami. Earthy, complex, unforgettable.
SHAKE ON: Eggs • Chicken • Vegetables • Rice
BRIGHT CITRUS
Yuzu peel brings a refreshing twist. Bright, aromatic, versatile.
SHAKE ON: Seafood • Avocado Toast • Cocktails
THE STORY
Niigata Prefecture — Japan's heaviest snowfall region and home to nearly 90 sake breweries.
Here, pristine snowmelt water feeds rice paddies, and freezing winters create ideal conditions for sake brewing.
Every year, sake brewing produces tons of sake lees — a nutrient-rich byproduct with untapped potential. We transform this into a premium seasoning, unlocking new value from tradition.
UPCYCLED • SUSTAINABLE • CRAFTED WITH PURPOSE
Every year, Japan's sake breweries produce thousands of tons of sake lees — a nutrient-rich byproduct with untapped potential.
We saw opportunity where others saw challenge. By transforming sake lees into a premium umami seasoning, we're unlocking hidden value, supporting local breweries, and creating something extraordinary.
One bottle at a time, we're proving that tradition and innovation can coexist.