Tasting notes

Summer blossom honey fermented with koji. Ševko Topcic, head of Otto's Research and Development team, produced 50 litres of summer blossom honey in 2020. He added buckwheat koji to the honey, which not only enhances but also sharpens the honey's flavour profile. Unlike regular honey, the sweetness is more mellow. Floral and nutty notes come to the fore. The honey works very well on fatty yogurt or otto’s labneh for breakfast, with koji butter on bread, or on any other vessel you would use honey on.