The fava beans are first soaked, strained and steamed. Danish heritage Øland Wheat is roasted, cracked and mixed in. A hybrid strain of Aspergillus Sojae and Aspergillus Oryzae is used to ferment our koji over 48 hours.
Water and French Sel Gris are added to the koji and left to deepen in flavor for 6 to 8 weeks before pressing. This unrefined coarse salt from the Loire region in France brings ocean minerality while its still active marine yeast provides fruity, estery notes.
You got your Elixir 01 and wonder what to do with it? Check out how Chiara Barla (Apotek 57, Copenhagen) gives an umami boost to her week night spaghetti aglio olio e peperoncino.