Shin-Tajū Kenkyūsho (New Distillation Laboratory), a healthcare company engaged in pharmaceutical manufacturing based in Toyama City, Toyama Prefecture (President and CEO: Daisuke Maeda), and Kane-Shichi Co., Ltd., a long-established dashi manufacturer also based in Toyama City, Toyama Prefecture (President: Katsuhisa Ishiguro), have jointly developed a new distilled spirit titled "No.14 Research on the Aroma Extraction of Awase Dashi," capturing the aromatic essence of katsuobushi (bonito flakes) and kelp. This product will be available for advance tasting at FOOD TAIPEI 2026, an international food exhibition held in Taipei, Taiwan from June 24 (Wed) to June 27 (Sat), 2026, and will be simultaneously launched in Taiwan and Japan starting June 27 (Sat), 2026. Reconstructing "dashi," the cornerstone of Japanese cuisine, through distillation "Dashi," the fundamental element of Japanese cuisine, has deep historical roots. Bonito flakes, developed in the Edo period in regions such as Kishū and Tosa, and kelp, nurtured in the northern seas, were transported across Japan via maritime trade routes such as the Kitamaebune ships, giving rise to the uniquely Japanese culture of "awase dashi" (combined broth). "No.14 Research on the Aroma Extraction of Awase Dashi" is a distilled spirit that reconstructs these two historic ingredients through distillation technology. By transferring the rich, fragrant aroma of katsuobushi and the refined scent of kelp into alcohol, this spirit offers a completely novel sensory experience—where the savory aroma of smoked and dried bonito harmonizes with a gentle, oceanic fragrance. During development, the team meticulously evaluated factors such as the temperature and duration of ingredient steeping to fine-tune the aromatic texture. For the dilution process, deep-sea water sourced from Namerikawa City, Toyama Prefecture, was used, imparting a distinctive structural depth to the aroma. From a chance meeting at FOOD TAIPEI to a year-long journey