Koji Inoculated Natural process is an experimental fermentation technique to derive new and exciting flavors for consumers. Aspergilus Oryzae spores are used to inoculated the cherries on shaded raised beds to break down complex carbohydrates and proteins into amino acids, fatty acids, and simple sugars. This experimental process adds a whole different style of flavor. One of the most notable is higher intensity sweetness and creamier, rounder mouthfeel.