Larder Index

Question 1

Green Garlic Amazake

Answer 1

Sweet Japanese porridge infused with Green Garlic

Question 2

Cherry Blossom LSK

Answer 2

Twice-fermented distillation of our koji, made with koshihikari rice grown in the San Joaquin

Question 3

Blackened Purple Barley Koji

Answer 3

Low Temperature, long term caramelization of purple barley koji

Question 4

Purple Barley Koji

Answer 4

Purple Barley from Lonesome Whistle inoculated with aspergillus mold

Question 5

Lacto-Fermented Honey

Answer 5

Fermented honey from the Willamette Valley

Question 6

Moromi Miso Solids

Answer 6

Solids collected from pressing shoyu made with Ayer’s Creek Black Turtle beans and Freekah green wheat

Question 7

Fava Rice Miso

Answer 7

Non-traditional miso made from fava beans and koshihikari rice, considered a red miso due to being aged for over 1 year

Question 8

Cherry Wood Oil

Answer 8

Neutral Oil infused with cherry wood that was harvested during cherry blossom season

Question 9

Douglas Fir Vinegar

Answer 9

Vinegar infused with Douglas Fir

Question 10

Black Radish-Boshi

Answer 10

Smoked and fermented black radish

Question 11

Fir Tip LSK

Answer 11

Twice-fermented distillation of our koji infused with Douglas Fir Tips

Question 12

Toasted Buckwheat LSK

Answer 12

Twice-fermented distillation of our koji incorporating Korean toasted buckwheat tea