Artisanal Ferments · Portugal
Artisanal ferments ready to order. Small batches, made in Portugal.
Portuguese chickpeas fermented with rice koji. Mild, creamy and lightly sweet. For everyday soups, sauces and seasoning.
Barbela wheat bread from Gleba, fermented with rice koji. Earthy umami, lightly sweet. A zero-waste collaboration.
Carolino rice amazake, slowly caramelised. Naturally sweet, with no added sugar. For desserts, smoothies, or straight off the spoon.
Korean-style fermented chilli paste, with koji and Portuguese rice. Spicy, smoky and deeply umami.
Long fermentations, rare ingredients. Small-scale signature editions.
Soybeans fermented for twelve months with rice koji. The most intense and complex miso in the Kin range. Earthy notes, deeply umami.
Sea salt flower infused with artisanal koji shoyu. A finishing salt for any dish. Umami and texture in a single gesture.
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Grass pea (chícharo) miso, naturally fermented by hand. A Premium range edition.
A plant-based shoyu, fermented with oats and peas. A soy-free alternative, milder and more herbaceous.
A long fermentation of broad beans, barley malt and kombu. Deep, marine umami.
Liquid shio koji — koji, sea salt and water. Tenderises meat, cures fish, transforms any marinade.
A vinegar made from rice amazake. Gentle acidity, with the residual sweetness characteristic of koji.
Fermented black garlic turned into vinegar. Notes of balsamic, liquorice and umami. Use it drop by drop.