the key to Japanese kitchen,
this mold transforms rice to Sake and soybeans to Miso Soup & Soy Sauce!!
Greatest thanks to the Kiuchi Sake Brewery for hosting us in Japan and sharing your knowledge.
We are really excited how the Japanese fungus will like nordic seaweed…
We are searching for the lost knowledge of brewing with seaweed. Inspired by a rumor that the Inuit of Kamchatka made an alcoholic beverage from red algae, we set out on a journey to find the recipe. Along our trail we`re exploring traditional refining processes in the light of new science, poetry and good conversations.