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Kō
The concept comes from a micro-season that barely lasts 5 days.

The concept originated in ancient China as part of an agricultural calendar and was adopted in Japan around the 8th century. In 1685, Japanese astronomer Shibukawa Shunkai revised the calendar to better match Japan’s distinct geography, climate, and ecology, creating the 72 Kō system used today.

I’m highlighting the first kō of the Shōman (小満) season.

蚕起食桑 (Directly translates to silkworms hatch and start eating mulberry leaves)

When silkworms awaken to feed on fresh mulberry leaves, right as the spring barley harvest kicks off. In Japan, Koji transforms fresh grain. In Nepal, we use Marcha, a yeast cake formed from wild but tamed yeasts. Different mountain traditions, same ancient logic: capture a fleeting moment before it slips away. 

Kō is a true celebration of iichiko Saiten, bringing together barley, koji-fermented mulberry soda, roasted silkworm gelato and wild Timur pepper into a single living heritage. 
 
#iichiko#iichikoSaiten
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DAY 3 — ROMA BAR SHOW

Day three of RBS was all about beauty, kindness, talent, and that unmistakable energy and charisma that women bring to our industry.

We were incredibly happy and honored to welcome Beckaly Franks and Ezra Star, two inspiring figures in the international bar scene and the women behind @Artifact_bar  in Hong Kong.

Beyond the friendship we share and the enormous respect we have for them, having Beckaly and Ezra behind the bar at The Court was truly special.

They brought their experience, personality, talent, and their unique approach to hospitality to Rome, turning the night into a beautiful moment of sharing, connection, and great drinks.

Having them with us in our envent’s third day during Roma Bar Show was an absolute privilege.

Thank you, @Beckalyfranks. Thank you, @sofestbullet . It was an honor to have you with us.
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