FERMENTED BEVERAGES MADE OF ANDEAN GRAINS
Inspired by traditional rice distillation process, we began to experiment with products available in the Peruvian highlands such as kiwicha and kañiwa.
Shu Fujita has been very interested in understanding and learning about the thoughts and feelings surrounding food. His work was closely linked to cooking experimentation with ingredients that were unknown to him. From a conversation with Virgilio Martínez and his experience with MIL's communities, Shu began researching the Andean ingredients found in the nearby.
Once he returned to Lima, he began to test kiwicha and kañiwa to produce a spirit made of Andean ingredients.