MURI
Liquid gastronomy from Copenhagen
Fermented, non-alcoholic drinks for the dinner table. Crafted with wild imagination and culinary technique, MURI is designed for moments where wine is usually poured — without imitation.
Where MURI belongs
Whether you’re hosting a dinner party or elevating a weeknight meal, MURI belongs at the table — bringing complexity and intention without alcohol.
Featured blends
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Passing Clouds
Sparkling and refreshing, a blend of gooseberries, jasmine tea and quince with a floral hint of geranium.
180 DKK -
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Koji Rice Series 1
Unique, earthy and floral blend of koji rice and smoked lavender with a spiced touch of mahleb.
195 DKK -
"Muri has become a standout brand increasingly featured in some of America's top restaurants."
"Some of gastronomy's finest minds."
"The pedigree is clear in the products, which intentionally defy easy categorization."
Step into our world
Visit us at our home in Copenhagen, where each product is born - from the first spark to the last drop, everything is done here at the blendery. We go to great lengths to create deliciousness, and we're proud to show you how we do it.
Come and explore our space, taste our blends, and meet our team.
Flavour Library
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Read more: This is how we think about acidity
This is how we think about acidity
At MURI, we believe how acidity is developed matters just as much as how much of it there is. Rather than relying on added acid powders to create structure, we build acidity through ingredients and fermentation, allowing each blend's character to emerge naturally.
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Read more: Not All Rhubarb Is Created Equal: The Story Behind Our Danish Rhubarb
Not All Rhubarb Is Created Equal: The Story Behind Our Danish Rhubarb
We visited the Danish farm where the rhubarb used in Yamilé and Sherbet Daydream is grown. A story of patience, organic farming, and a rare variety that brings freshness, structure, and character to our blends.
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Read more: Where the Woodruff Grows
Where the Woodruff Grows
Spring at MURI is a time of renewal and inspiration. As the forests around Copenhagen awaken, we head out to forage one of our favourite seasonal botanicals: woodruff.
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