After many years in the spirits industry, Yuki Yamazaki, founder of The Japanese Bitters Co., developed his vision to create his own brand of high-quality 100% Japanese bitters. During the time of the 2011 Great East Japan Earthquake, the Japanese Embassy in Toronto held a charity event where Yamazaki offered cocktails using various Japanese ingredients. They were a hit with local media and the bar community, and at that moment, Yamazaki started planning the production of cocktail bitters using Japanese ingredients. In 2015, he travelled to Dutch Schiedam in the Netherlands and studied production at the Herman Jansen Distillery, which has been producing spirits and liqueurs since 1777. After returning to Japan with the knowledge and experience that he gained globally, Yamazaki spent two years perfecting his Shiso, Yuzu, and Umami bitters. Shiso is the present common name for the Asian culinary herb, seed (spice), and the entirety of the Preilla frutescens plant, which belongs to the mint family. The whole leaf of green shiso is often used as a receptacle to hold wasabi or various garnishes on a sushi plate. Shiso bitters are prepared using carefully selected blue shiso from the longstanding Aoba plantation, which grows the highest quality of shiso in Chiba Prefecture. Chiba Prefecture is also the heart of Japanese Bitter production. If you think something needs a blast of mint, try Shiso bitters.