A collision of tropical pineapple and native Australian lemon myrtle — fermented with koji into something completely unexpected. Sweet, fragrant, and unmistakably complex. This is what happens when Japanese fermentation tradition meets Australian terroir. No artificial anything. Just patience, enzymes, and intention. Tasting Notes: First hit: Juicy pineapple sweetness with an aromatic citrus lift from lemon myrtle Mid-palate: Warm, rounded chilli heat; koji-driven depth and slight funk Finish: Fragrant, almost perfumed fade with clean acidity Aroma: Pineapple, lemongrass-like citral, subtle fermentation Pairs beautifully with: Thai-style grilled chicken or satay skewers Poke bowls with fresh tuna and pickled ginger Glazed ham or Christmas roast Grilled halloumi and stone fruit salad Drizzled into a spicy margarita or paloma
