Meat Lovers Only

One of the fundamental ingredients of Japanese cuisine is awase dashi: awase [combine] & dashi [soup stock]. Awase dashi is usually made by combining kombu seaweed and fish dashi. Both ingredients have their own distinctive savory umami and together the umami becomes fuller and stronger. During the fermentation of the Meat Lovers Only sake, glutamic acid is produced in large quantities. The molecule works in synergy with the meat’s inosinic acid to create the same umami-enhancing combination found in awase dashi.