The elemental nature of umami eludes any one definition. Originally derived from the flavors created by a single substance—glutamic acid—and named after the Japanese word for delicious, umami has come to embody savory and rich flavor, hinted at by an array of foods and spirits. No one cocktailing component, however, has so keenly focused the character of this particular flavor as The Japanese Bitter Co. Umami Bitters. While shelf stable, refrigeration is recommended after opening to ensure optimal potency.