About Us

Robin Sherriff of Koji kitchen and Jonathan Hope of Kultured have teamed up to open Scotlands first Miso / Shoyu brewery.

Organic local ingredients fermented in oak casks.

We buy edible mould - Koji kin (aspergillus oryzae) from Japan, and use it to inoculate Scottish gluten free oats.  

We then mix this with peas and sea salt to make miso, or peas, water and sea salt to make shoyu.

Meet the team:

Robin Sherriff

Koji King, super chef and full time mould whisperer, Robin has been fermenting things as long as he can remember.

He has a masters in drinking Japanese whisky and founded the fermenters Guild, as well as Koji Kitchen. Who else would be more fitting to bring life to our miso dreams?!

Meet the team:

Jonathan Hope

Head of our Miso production on site in Banchory, Aberdeenshire.

Chef of 10+ years most recently working for Yotam Ottolenghi in his restaurant Rovi.

Started making miso in 2020 selling to restaurants in London under the name Kultured.

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