Elderflower Cordial
Salt Koji
Crap photo, but here’s the start of some shio koji, or salt koji, aka the miracle marinade. 8oz rice koji, 8oz water, 2.4oz salt, 7 days.
Umeboshi
First shot at umeboshi, aka fermented Japanese sour plum. Cured for about 6 weeks, 18% salt, then left to dry in the sun for two days. Nice matte finish on these puppies.
Barrel’s here!
French oak barrel’s here!!!
Umeshu
Umeshu, or Japanese sour plum cordial. Made with Tito’s Vodka, will sweeten with simple syrup after it’s done aging.
Lacto-fermented grape/ginger soda
