Launch of 'UMAMINO,' a Fermented Umami Seasoning Rich in Natural Amino Acids Derived from Rice, on June 12th (Fri)
Key facts
- Launch of 'UMAMINO,' a Fermented Umami Seasoning Rich in Natural Amino Acids Derived from Rice, on June 12th (Fri)
- Naorai Corporation, 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,' a fermented umami seasoning made from natural amino acids derived from sake, on June 12th (Fri). By combining natural materials such as sea salt from the Seto Inland Sea, this product enhances the umami of dishes.
- Source: PR TIMES
- Date: Sat Jun 13 2026 02:00:02 GMT+0900 (Japan Standard Time)
Direct answer
Naorai Corporation, 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,' a fermented umami seasoning made from natural amino acids derived from sake, on June 12th (Fri). By combining natural materials such as sea salt from the Seto Inland Sea, this product enhances the umami of dishes.
- Citation
- Launch of 'UMAMINO,' a Fermented Umami Seasoning Rich in Natural Amino Acids Derived from Rice, on June 12th (Fri) (Sat Jun 13 2026 02:00:02 GMT+0900 (Japan Standard Time)), PR TIMES
- Source
- PR TIMES
- Date
- Sat Jun 13 2026 02:00:02 GMT+0900 (Japan Standard Time)
AI Summary (NQ-processed)
Naorai Corporation, 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,' a fermented umami seasoning made from natural amino acids derived from sake, on June 12th (Fri). By combining natural materials such as sea salt from the Seto Inland Sea, this product enhances the umami of dishes.
AI analysis data is not yet available.
Frequently Asked Questions
- Q: What are the key facts in this article?
- A: Naorai Corporation, 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,' a fermented umami seasoning made from natural amino acids derived from sake, on June 12th (Fri). By combining natural materials such as sea salt from the Seto Inland Sea, this product enhances the umami of dishes.
- Q: What is the direct answer?
- A: Naorai Corporation, 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,' a fermented umami seasoning made from natural amino acids derived from sake, on June 12th (Fri). By combining natural materials such as sea salt from the Seto Inland Sea, this product enhances the umami of dishes.
- Q: What is the source and date?
- A: Source: https://prtimes.jp/main/html/rd/p/000000037.000030877.html | Date: Sat Jun 13 2026 02:00:02 GMT+0900 (Japan Standard Time)