Liquid gastronomy from Copenhagen

We’re a small urban blendery transforming bold ideas into delicious experiences. With wild imagination, culinary obsession, and unique ingredients, we blend each bottle to take you somewhere unexpected.

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    Bottle of MURI Koji Rice Series 3 on a gray background

    Introducing Koji Rice Series 2

    The second edition of our koji series is a sparkling blend with herbaceous notes of shiso and tropical aromas of banana and pineapple.
    ⁠
    We've used so much shiso in this that it would be impossible to scale, so this is a strictly limited edition launch.⁠

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    "Muri has become a standout brand increasingly featured in some of America's top restaurants."

    - The Chicago Tribune

    "Some of gastronomy's finest minds."

    - Financial Times

    "The pedigree is clear in the products, which intentionally defy easy categorization."

    - PUNCH
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    PUNCH logo in bold black letters on a white background
    Black 'Berlingske' logo on a white background

    The MURI experience set

    Our 6 bottle set is the perfect introduction to MURI, with vibrant flavors designed to cover all pairing occasions.

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    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.

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    Explore our pairing recommendations/
    1. Read more: Founders Picks: Four of Murray's favorite blends
      Founders Picks: Four of Murray's favorite blends

      Founders Picks: Four of Murray's favorite blends

      Introducing Founders Picks – a special set of blends chosen by Murray for their nostalgia, a need for experimentation and meaningful collaborations.

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    2. Read more: We can also cook
      We can also cook

      We can also cook

      We turned convention on its head, and set out to prove that drinks can take centre stage at the dinner table. Our our small team created an off-menu experience of drinks and food pairings.

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    3. 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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