Our journey started in 1983. Miyazaki prefecture, located Southwest side of Japan is proudly the top producer of Caviar from sturgeon grown.
Single-mindedly pursuing the “true taste” for 30 years, we at last proudly present “Umami Caviar” to the world.
You will experience a full-bodied ﬂavor as the caviar enters your mouth and the mellow fragrance ﬁlls your nose. Enjoy the characteristics of our caviar and its velvety - smooth texture.
One of the secrets of the exquisite taste in European caviar is the maturing process. It creates the imperial and aromatic ﬂavors distinctive to caviar.
We have learned the best ways from this traditional process of Europe and combined technique of the Japanese traditional fish roe processing. Harvesting caviar at its prime allows us to create a denser, creamier and more profound ﬂavor.
Many caviars have been pasteurized at a low temperature(aprox.+60℃） or have had high salinity treatment for the purpose of extending preservation. In the process of those treatments, the true caviar ﬂavor may be damaged. Our caviar is seasoned slightly with rock salt right after extraction and then make them sleep deeply. That’s all. Our caviar is a fresh non-pasteurized, no food additives, low salinity less than 3%. This allows us to provide you with real “authentic caviar ﬂavor” and “Umami”.