Uzume

Danish Strawberries, Fermented Three Ways — Aromatic Core. Danish strawberries form the aromatic core of the blend and are fermented by three separate routes. One portion undergoes wine-yeast fermentation into a strawberry wine; a second is lacto-fermented; and a third is treated by carbonic maceration. MURI states that each technique contributes a different quality — acidity, texture, brightness, and depth — to the strawberry expression.^[1],[2]

Beechwood-Smoked Vanilla — Aromatic Seasoning. Uzume includes vanilla pods gently smoked over beechwood in MURI's own smokery, then macerated into the blend.^[1]

Carbonic maceration. Carbonic maceration is one of the three fermentation techniques applied to the strawberries, a method MURI describes as borrowed from natural winemaking and adapted for its non-alcoholic blending. Fresh strawberries are sealed inside a CO₂-rich tank with no oxygen and no added yeast, causing the berries to ferment from the inside out in an anaerobic environment. MURI states the process yields fruit that is intensely jammy, floral, and aromatic, without cooked or stewed character, and with heightened aromatics.^[2],[3],[4]

At Maison Pic. At Maison Pic in Valence, Uzume is paired with a lobster dish. Anne-Sophie Pic also paired it with a simple tomato and burrata (mozzarella) salad. At Pic in Valence it is paired with the 'Bitter rice' dessert featuring rice and strawberries.^[1],[5],[6]

General pairings. MURI recommends Uzume with lobster and shellfish, salads, and lightly grilled vegetables, and notes a specific affinity with a salad of late summer tomatoes and mozzarella.^[1],[7]

Ingredients Policy. Uzume is not suitable for vegans, owing to the inclusion of yoghurt whey in the blend.^[8]