Assemblage Club 01

CODE NAME : Taro´

Gastronomic delights from around the world await
Why SAKE now?
Is it getting attention?

In recent years, "umami" has come to be discussed around the world as an element that determines what "delicious" means. Umami" has overturned the equation of delicious food = high calorie content, and is now becoming popular among gourmets around the world, along with the spread of Japanese cuisine.
Umami" is a type of amino acid, and sake contains a great deal of amino acids (umami), more than wine or beer.^{note (supplementary information) symbol}It is said.
*Not all wine and sake data were analyzed.

Photography cooperation: So/s/KAWAHIGASHI

Umami" can be amplified by tasting it together with other "umami" ingredients, rather than tasting it alone. A familiar example is kombu and dried bonito flakes, a Japanese soup stock. It is said that by combining the umami of kombu and dried bonito flakes, it is up to 7 to 8 times easier to perceive the umami than when tasting them alone.
By tasting sake with food, the many "umami" contained in sake reacts, boosting and blending the "umami" of the food.... Our goal was to create such a "umami marriage.

Taste Design by Assemblage
Two layers of "sweet" and "spicy" mixed flavors

Assemblage Club: Taro' is prepared by controlling the balance of sweetness, spiciness, bitterness, acidity, and umami. When you first take a sip of the sake, you will taste a clear sweetness. However, the hidden flavor of matured old sake tightens the flavor profile, making it a surprisingly refreshing drink.

Taro' is a mixture of fresh, clear sweetness and crisp spiciness. The ability to design complex flavors that defy the conventional wisdom of sake is the true appeal of assemblage, where flavors can be combined three-dimensionally.

Now, the world's gastronomy
We are waiting for you.
Let's start a great voyage together!