Uzume

MURI states that the project grew out of conversations between Paterson and Pic, and that development ran two and a half years, with numerous visits to the Maison Pic restaurant to fine-tune the flavours; other accounts from the producer put the R&D period at three years. The defining method is the treatment of a single fruit — strawberries — through three separate fermentation routes, each contributing a different quality to the finished blend: acidity, texture, brightness and depth. Carbonic maceration, one of those three routes, is a technique borrowed from natural winemaking and adapted here for non-alcoholic blending.^[1],[2]

Danish Strawberries — Aromatic and Structural Core. The blend is built around Danish strawberries, fermented in three different ways to draw out their perfume, freshness and ripe fruit character. The three routes are carbonic maceration, lacto-fermentation and fermentation with a wine yeast.^[3],[4]

Yoghurt Whey — Creaminess and Texture. Yoghurt whey lends the blend a soft, creamy texture. In a March 2025 podcast, MURI described the whey as acidulated, caramelised and macerated in strawberry wine.^[3],[4],[5]

Ice-Clarified Tomato Wine — Savoury Depth. An ice-clarified tomato wine adds complex savouriness, contributing savoury depth and subtle umami. The clarified tomato essence is fermented into a tomato wine before blending.^[3],[4]

Beechwood-Smoked Vanilla — Aromatic Lift. Vanilla pods are gently smoked over beechwood in MURI's own smokery, then macerated into the blend. The smoked vanilla lifts the aroma and leaves a gentle smoky finish.^[3],[4]

Three distinct fermentation techniques are applied to the strawberries, each contributing a different quality to the finished blend — acidity, texture, brightness and depth. Alongside carbonic maceration, the fruit is lacto-fermented and separately fermented with a wine yeast.^[6]

Carbonic Maceration. Fresh strawberries are sealed inside a CO₂-rich tank with no oxygen and no added yeast, so that the berries ferment intercellularly and anaerobically from the inside out. MURI reports that the process produces fruit that is intensely jammy, floral and aromatic, without cooked or stewed character, with heightened aromatics.^[2],[6],[7]

Nose. The beechwood-smoked vanilla lifts the aroma of the blend.^[3]

Palate. MURI describes an elegant harmony of ripe strawberries, soft creaminess and umami-rich tomato, playing on childhood memories of strawberries and cream. The drink is lightly sparkling, with ripe red fruit, refined acidity and a long savoury finish, closing with a gentle smoky note from the vanilla. The producer also characterises it as offering the same depth as wine, with a sequence of flavours that unfolds as it is tasted.^{[3],[8],[9],[10],[11],[12]}

Structure. Structural points stated by the producer:^[3],[8]

• Sweetness: described as dry in some producer descriptions and medium-dry in others
• Acidity: refined
• Body: soft creaminess from the yoghurt whey
• Complexity: a sequence of flavours that unfolds as it is tasted
• Length: long, savoury finish
• Mousse: lightly sparkling

At Maison Pic in Valence, Uzume is poured with a lobster dish. In a June 2025 interview post, MURI also cited a pairing at Pic in Valence with the 'Bitter rice' dessert featuring rice and strawberries. Anne-Sophie Pic paired the drink with a simple tomato and burrata salad.^[4],[8],[11]

More generally, MURI recommends the blend with lobster and shellfish, summer salads and lightly grilled vegetables, and specifically with a salad of late summer tomatoes and mozzarella.^[8],[12]

Specifications. Classification and format figures as stated by MURI:^[3],[13]

• Category: fermented, sparkling non-alcoholic rosé (described as dry in some producer descriptions, medium-dry in others)
• ABV: less than 0.5%
• Released: 2024

Production. The vanilla for the blend is smoked over beechwood in MURI's own smokery.^[4]

Ingredients Policy. Uzume contains dairy whey and is not suitable for vegans.^[14]