Koji is an enzyme-rich, edible mold that's been cultivated in Japan for thousands of years for its transformative powers. Koji enhances food by producing enzymes to break down nutrients like starches and proteins to create tasty sugars and amino acids. This process is used to create kitchen staples like soy sauce, miso, sake and much more!

Our koji is handmade fresh by koji masters at the North American Sake Brewery in Charlottesville, VA. Each small batch is crafted to give you maximum flavor and fermentation power in every recipe.