MURI Koji Rice Series 1

INSPIRATION | Inspired by traditional Japanese fermentation techniques, Koji Rice Series 1 showcases the complexities of koji fermentation. The blend pays homage to amazake, a sweet sake-like drink, and blends earthy koji rice with aromatic spices for a unique experience.

BASE | Jasmine rice koji is mixed with cooked jasmine rice and hot water, triggering an enzymatic fermentation for 3-4 days with Pichia kluyveri yeast. After fermentation, the mixture is infused with mahleb, a spice derived from cherry pits, lending a vanilla-cinnamon and almond-like flavour.

FERMENTATION LAYERS | The lavender is cold-smoked over beechwood to enhance its herbal aroma without overpowering the taste. The smoked lavender is then infused into a water kefir, adding an elegant, slightly bitter note to the final blend. The combination brings depth without being too smoky.

RESULT | Light and unfiltered, Koji Rice Series 1 has a natural starchiness and acidity that create a delicate, compelling texture. The palate reveals hints of winter melon, enoki mushrooms, bright florality, and a subtle backbone of cinnamon and warm spices. Its complexity pairs beautifully with crunchy salads, rich desserts such as the classic Danish « Risalamande » or Hokkaido milk pudding. Or enjoyed on its own.