Meet the artisans

Koji House was born out of the desire to share the excitement of ferments, koji, kasu, and other Japanese flavors with the world.

A collaboration between culinary aficionados and North American Sake Brewery, Nick Adams and Andrew Centofante are two dudes with a passion for all things cooking, fermenting, brewing and tinkering.

Koji House seeks to forward the culture surrounding koji and other mold-based ferments, which we see as the next frontier of the modern American foodscape. There is so much to be gained through experimentation with these ingredients, and we're so grateful to share it with you.