Grounded in Asian fermentation traditions, we intertwine principles of seasonality and environmental consciousness into our methodology. At the heart of our philosophy lies the Chinese wild starter, "qu," ( 麴) revered for its distinct local characteristics. Depending on the season or the specific site of production, qu can yield rice wines and other fermented foods with an evolving spectrum of bacteria, molds, and yeast. Due to shifting microbial communities around us, qu can yield sensory experiences ranging from delicate floral notes to robust earthy tones.

Each batch of qu is a reflection of the dynamic interplay between microbial communities, ingredients, and environmental conditions. Mindful of this relationship between microbes and place, we celebrate the importance of locale in wild fermentation processes, continually seeking to capture and showcase the distinctive character of our surroundings in our practice.