Koji Rice Series 1 - Muri

About the wine

As children of the fermentation capital par excellence, Murray Paterson and Ioakeim Goulidis were and are under the inevitable influence of Copenhagen's gastronomic culture and community. In the midst of this bubble full of fermentation expertise and innovative spirit, Murray decided to found Muri in 2020. Even during his years as a distiller at the Empirical Spirirts distillery, he was obsessed with flavor development and, above all, combining different aroma dimensions. Ioakim, from the Noma Fermentation Laboratory, later joined Muri. Combined with a huge sense of quality, they are always looking for new techniques and at the same time try to draw on these very old traditions such as fermentation over and over again. In the end, all of this merged into an unrivalled, incomparable drink, in a new dimension of drink, completely without alcohol.