Koji Rice Series 2

Series 2 is where Muri pushed the koji project to the edge of what it can actually produce. Green shiso leaves are fermented with pichia yeast, fresh plant material is macerated on top of that, and the resulting shiso wine gets blended into a koji amazake with chamomile flower. The team's own note on the bottle is blunt about the limits: the shiso load is so high they could not scale this even if they wanted to. Rice accounts for forty percent of what's inside, shiso four percent, chamomile a fraction of one, and Aspergillus oryzae does the conversion work. It pours sparkling and medium dry, leading with pineapple and green apple, then turning herbaceous as the shiso arrives, with a low background funk from the chamomile behind it. 750ml, under 0.5% ABV, unfiltered, limited, and unlikely to be repeated in exactly this form. May contain sulfites.