1. Read more: Making drinks like a chef
    Making drinks like a chef

    Making drinks like a chef

    We develop flavor slowly: fermenting, smoking, blending. Layer by layer, we build complexity, composing each drink like its a dish.

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  2. Read more: From Fruit to Ferment: How We Use Carbonic Maceration in Uzume
    From Fruit to Ferment: How We Use Carbonic Maceration in Uzume

    From Fruit to Ferment: How We Use Carbonic Maceration in Uzume

    Learn how MURI uses carbonic maceration — a winemaking technique — to transform strawberries in our blend Uzume, created with 12-Michelin-star chef Anne-Sophie Pic. 

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  3. Read more: Passing Clouds: The Perfect Beverage
    Passing Clouds: The Perfect Beverage

    Passing Clouds: The Perfect Beverage

    In a world where drinks choices often oscillate between overly sugary sodas, flat non-alcoholic wine and expensive cocktails, finding a beverage th...
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Featured news

Koji Rice Series: Part II is brewing...

You might remember our first Koji Rice experiment — funky, umami, and a little unexpected. Well, we’re back at it.

Series 2 is in the works, and let’s just say… it’s even wilder. This time, we are blending the koji with shiso and cherry blossom. Make sure you sign up to our newsletter below for early release information.