Mimi Ferments was founded in 2017 by Markus Shimizu in Berlin. In his store and fermentation workshop in Berlin, he and his team produce miso, soy sauce, mirin, and other handmade ferments that are well-loved by numerous chefs. They use only organically certified ingredients and, if possible, regionally produced raw materials directly from the farmers. All their ferments are unpasteurized and alive.
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