KOJI MURO

A Koji Muro is an ancient Japanese fermentation chamber. Within it, rice and beans are transformed into sake, soy sauce and miso with the help of the edible funghi, koji. A heater and humidifier are placed within the cabinet to aid the fermentation process, which can take up to several weeks.

For this tailor-made Koji Muro, Miguel Saboya used Japanese cedar (Cryptomeria japonica) from the Azores due to the wood's highly adaptable properties, employing traditional Japanese joinery techniques for its build.

Photos by Jody Daunton

KOJI MURO

A Koji Muro is an ancient Japanese fermentation chamber. Within it, rice and beans are transformed into sake, soy sauce and miso with the help of the edible funghi, koji. A heater and humidifier are placed within the cabinet to aid the fermentation process, which can take up to several weeks.

For this tailor-made Koji Muro, Miguel Saboya used Japanese cedar (Cryptomeria japonica) from the Azores due to the wood's highly adaptable properties, employing traditional Japanese joinery techniques for its build.

Photos by Jody Daunton