Miso & Shoyu Tasting with Slow Sauce at The Safari Lounge

Join fermentation educator and Slow Sauce founder Robin Sherriff for a guided tasting of traditional Japanese ferments reimagined with Scottish ingredients.

Slow Sauce produces small-batch miso and shoyu using koji fermentation, working with local oats, heritage carlin peas, and big oak barrels. The result is a range of deeply savoury, complex condiments that bridge Japanese technique with Scottish produce.

During the session you’ll taste several misos and shoyus, hear the story behind the ferments, and get a peek into the strange and wonderful world of mould, microbes, and umami.

No prior fermentation knowledge required - just join for some tasty times.