Koji Rice Series 1

The blend takes its references from two rice traditions: amazake, the Japanese rice drink MURI describes as the non-alcoholic cousin of sake and known for its natural sweetness, and risalamande, the creamy Danish rice dessert. Its production process is also described as drawing on sake. The drink is left unfiltered, a decision MURI attributes to preserving full character and accentuating mouthfeel.^{[1],[2],[3],[4],[5],[6],[7],[8]}

The name is a nod to the rapper KRS-One. MURI's founder Murray Paterson has described Koji Rice Series 1 and Koji Rice Series 2 as absolutely unique in their profiles, with nothing else like them available anywhere.^[9],[10]

The declared ingredient list is: Water, Rice (16%), Lavender (0.1%), Mahleb (0.04%), Sugar, Yeast, Kefir Grains, and Koji Spores. MURI summarises the blend as a silky, light cuvée of koji-fermented rice wine, mahleb, and beechwood-smoked lavender water kefir.^[1],[6]

Koji Rice Amazake — Base. The base is an amazake made from rice inoculated with koji. Koji is grown on steamed rice, which is then mixed with water and fermented with a cultivated yeast. MURI uses this amazake as the base in all of the Koji Rice Series blends, including KRS:1. The company describes the amazake as carrying flavours of yellow flowers and ripe melon followed by umami, earthy, mushroom notes, with a silky texture from the starchy rice.^[11]

Mahleb — Warming Spice. Mahleb (Prunus mahaleb), a small cherry pit traditionally used in Middle Eastern recipes, is infused into the blend. MURI credits it with a warming undertone and a spiced touch.^[4]

Smoked Lavender Water Kefir — Aromatic Finish. The blend is finished with a lavender kefir, the lavender first smoked over beechwood before being used to perfume the blend. MURI states that the lactic flavours of the kefir complement the rice base while the lavender adds heady perfume notes.^[4]

The drink is built through layered koji fermentation. Koji spores inoculate steamed rice over a three-day fermentation, converting the rice starches to sugars and developing umami flavours. MURI states that this transformation yields natural sweetness, savoury depth and a distinctive texture. The koji rice is then mixed with water and fermented with a cultivated yeast, a step the company describes as inspired by sake. Mahleb is infused and the smoked lavender kefir is fermented separately before being blended in.^[6],[12]

Nose. MURI describes gentle aromas of rice, grain and fresh herbs, within an overall profile characterised as earthy yet floral, with heady perfume from the lavender.^{[2],[4],[6],[13]}

Palate. The palate is described as silky and full, balancing sweetness with savoury and earthy notes, with a luxurious mouthfeel. MURI lists subtle earthy, savoury, nutty and citrus flavours, with hints of winter melon, enoki mushrooms, bright lemon citrus, and a subtle backbone of cinnamon and warm spices. The risalamande inspiration is reflected in creamy, smooth notes of cinnamon and almond, alongside subtle sweetness and earthy umami. The drink is said to reveal more character as it warms slightly in the glass.^[1],[6],[14]

Structure. Structural points stated by MURI:^[6]

• Sweetness: medium-dry; subtle sweetness balanced against savoury and earthy notes
• Body: silky and full, with a luxurious mouthfeel accentuated by being left unfiltered
• Length: soft, lingering finish; medium-dry, still and textural

Temperature. MURI notes that the blend reveals more character as it warms slightly in the glass.^[6]

As of January 2025, Koji Rice Series 1 was featured on the by-the-glass list at Silo restaurant.^[7]

MURI recommends the blend with crunchy Thai salads, rich creamy desserts, gelato, and Basque cheesecake.^[1]

Specifications. Key figures and classification:^[6]

• Style: still, unfiltered fermented koji rice blend
• ABV: less than 0.5% — classified as non-alcoholic
• Release: limited edition, single batch, 27 March 2024
• Series: first release in MURI's three-expression Koji Rice Series
• Market: available in the United States

A cocktail called 'Banana Split', made by Simon with MURI Koji Rice Series 1, won the MURI cocktail competition held at Balderdash in Copenhagen.^[15]