The deep flavor and aroma created by koji.

With technology based on years of experience,
We grow the highest quality koji.

In our soy sauce and miso production, the key to flavor is undoubtedly "koji."

There is a reason why koji is called a "living thing."

This is because a microorganism called koji mold is alive and working inside the brewer.

What is Koji?

Koji plays a role in fermenting ingredients when making fermented foods such as soy sauce, miso, and sake.

This fungus is unique to Japan and is the source of the unique flavor and deep taste of soy sauce, miso, and other pastes.

Koji mold breaks down starch and protein to produce sugars and amino acids, which give foods their unique flavor and aroma.

Growing koji is a very delicate task that requires strict control of temperature and humidity. Koji, which is cultivated over a great deal of time and effort, changes daily like a living thing, greatly affecting the final flavor.

Thoughts on making koji

The trick to growing koji is to wait patiently.
It takes effort. It takes time.
It's the same as raising a child. Raise your child to be a healthy one.

Over the course of a year, they are occasionally given a "paddle-over" to revive the oak. This labor is reflected in the products that are delivered to customers.

Customers often tell us that it has a "nostalgic taste" or "it reminds me of the old days," and these words motivate us.

Just because we put in the effort doesn't mean we can make something good, and we always work while wondering what to do. However, when we hear the image our customers have in mind, we remember our original intentions. We change what needs to be changed and continue to preserve what shouldn't be changed.

Fermented foods are a staple on the Japanese diet, and it gives us joy to create products that will remind people of this.

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