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Temperature
°C to °C range
Equipment
Taste
Wine Analogy
Similar complexity to aged sherry wines
Coffee Analogy
Depth akin to natural processed Ethiopian coffees
Perfume Analogy
Base notes reminiscent of oud and truffle accords
Key Compounds Produced
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Deep koji technique — amino pastes, shoyu, misos, cured meats
Koji starter spores for miso, sake, soy sauce, amino paste
Pre-inoculated dried koji rice — make shio koji, amazake, miso
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
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Deep koji technique — amino pastes, shoyu, misos, cured meats
Koji starter spores for miso, sake, soy sauce, amino paste
Pre-inoculated dried koji rice — make shio koji, amazake, miso
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum