Uzume

A Gastronomic Strawberries-and-Cream. Uzume is built around strawberries fermented in three distinct ways, with complexity assembled component by component rather than by removing alcohol. According to MURI, the drink was conceived as a gastronomic take on strawberries and cream, the combination that inspired its profile. Central to its method is carbonic maceration, one of the three fermentation techniques applied to the fruit: fresh strawberries are sealed inside a CO₂-rich tank with no oxygen and no added yeast, so the berries ferment from the inside out. MURI states this produces fruit that is intensely jammy, floral, and aromatic, without cooked or stewed character.^[1]

A Three-Year Collaboration with Anne-Sophie Pic. Uzume is a collaboration with chef Anne-Sophie Pic, described by MURI as a 12-Michelin-star chef and, in a March 2025 podcast, as approximately the most Michelin-starred woman in the world with around 12 Michelin stars across restaurants globally. MURI's website states the drink took two and a half years to develop, during which the team visited Maison Pic restaurant multiple times to fine-tune the flavours; in the same March 2025 podcast the development period was given as three years of R&D.^[1],[2]

Per MURI, Uzume's components are strawberries fermented three ways (carbonic maceration, lacto-fermentation, and with a wine yeast), acidulated yoghurt whey, an ice-clarified tomato wine, and vanilla smoked over beechwood. A March 2025 podcast described the build as Danish strawberries fermented three ways, acidulated yogurt whey caramelised and macerated in strawberry wine, clarified tomato essence fermented into a tomato wine, and vanilla pods smoked over beechwood and macerated into the blend.^[2],[3]

Strawberries (Three Ferments) — Fruit Core. Strawberries form the fruit core of the blend and are fermented in three different ways: carbonic maceration, lacto-fermentation, and with a wine yeast. The March 2025 podcast specified Danish strawberries. The carbonic-macerated portion is fermented by sealing fresh berries in a CO₂-rich, oxygen-free tank with no added yeast.^[2]

Yoghurt Whey — Creaminess. MURI states Uzume's creaminess comes from yoghurt whey included in the blend. The March 2025 podcast described this as acidulated yogurt whey, caramelised and macerated in strawberry wine.^[2]

Ice-Clarified Tomato Wine — Savoury Complexity. An ice-clarified tomato wine adds complex savouriness to the blend. The March 2025 podcast described it as clarified tomato essence fermented into a tomato wine, the same tomato wine used in MURI's Four Horsemen collaboration.^[2]

Beechwood-Smoked Vanilla — Aromatic Layer. Uzume includes vanilla that has been gently smoked over beechwood in MURI's smokery. The March 2025 podcast specified vanilla pods smoked over beechwood and macerated into the blend.^[2]

Palate. Uzume is a dry sparkling rosé inspired by the combination of strawberries and cream. MURI's carbonic-maceration component contributes fruit that is intensely jammy, floral, and aromatic, without cooked or stewed character, while the yoghurt whey provides creaminess and the ice-clarified tomato wine adds complex savouriness.^[1],[2]

Structure. ^[2]

• Sweetness: Dry

At Maison Pic restaurant in Valence, Uzume is paired with a lobster dish. MURI recommends it more broadly with shellfish, salads, and lightly grilled vegetables, and notes it pairs with a salad of late summer tomatoes and mozzarella.^[2],[4]

Specifications. Uzume is classified by MURI as a dry sparkling rosé, inspired by the combination of strawberries and cream.^[2]

Production. Uzume is produced by MURI, the Copenhagen-based label founded by Murray Paterson and Diego Paniagua. The beechwood-smoked vanilla is processed in MURI's own smokery.^[2]

Ingredients Policy. Uzume is not suitable for vegans.