Koji honey

Honey is rare. We eat too much of it, it sells for too little money, nothing is left for the bees and beekeepers argue about what to treat and what to feed.

We are trying to find beekeepers who do it gently and with a different mindset than maximising profit on each colony. And at the same time, we are learning to beekeep, but that's going to be a long story.

We've added Aspergillus oryzae, the kōji mould, to honey like this. It enhances the honey's specific flavor profile and brings out flavors you may not know.

We've added Aspergillus oryzae, the kōji mould, to honey like this. It enhances the honey's specific flavor profile and brings out flavors you may not know.