"Brew Your Wellness": Fermented Ume(Plum) Koji Syrup Workshop
Fri, Jun 27
|Honzokaku Natural Remedies Center
In this workshop, we would like to prepare a plum koji fermented syrup using “rice malt” to make a drink with a lot of benefits. Participants will actually make ume syrup and take it home with them. It takes about a few weeks to ferment, so you can enjoy it at home afterwards.
Time & Location
Jun 27, 2025, 6:30 PM – 8:30 PM
Honzokaku Natural Remedies Center, 145 E 35th St # LL, New York, NY 10016, USA
About the event
”Ume(plum)" is a very familiar food in Japan. Citric acid, the sour component of ume, stimulates the secretion of saliva and the action of digestive enzymes, including gastric juice, and produces many benefits when processed. For example, it relieves fatigue, improves blood flow, sterilizes, and boosts the immune system, and plays a major role in preventing colds and overcoming the summer heat.
In this workshop, we would like to prepare a plum koji fermented syrup using “rice malt” to make a drink with a lot of benefits.
What are the benefits of using "Rice malt(koji)"?
✅The ume fruit will be plumped up.
✅The koji fungus produces vitamins.
✅The sweetness of koji increases the richness.