Koji Rice Series 1

Koji is the mould behind miso, sake and soy sauce, and Muri's test kitchen has spent a while working out what else it can do. Series 1 is the starting point. Rice is inoculated with koji spores, fermented alongside kefir grains, then left unfiltered so none of the texture gets stripped out on the way to the bottle. Lavender and mahleb, the cherry kernel spice used in Greek and Middle Eastern baking, sit in small amounts around the grain. The nose is rice, cereal and fresh herbs. The palate is where it earns attention, silky and full, the natural sweetness koji draws out of starch set against something earthy and savoury underneath. This one is still rather than sparkling, medium dry, and it keeps revealing more as it warms in the glass. Sushi is the obvious partner. It also holds up to spicy Thai curries, rice desserts and burnt Basque cheesecake. 750ml, under 0.5% ABV.