Best for Miso, Shio Koji, Fermented Hot Sauces, and Your Greatest Savory Ferments Yet.
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About this koji:
This premium rice koji is made using heirloom spores - prized for their enzymatic strength and superior umami flavor - from Higuchi Matsunosuke Shoten in Osaka, Japan, and carefully cultivated on certified organic rice from southern California.
All koji is made by hand at Virginia’s first and only sake brewery - North American Sake - in Charlottesville, VA.
Obsessively Made for Obsessive Makers
We designed this rice koji specifically for professional chefs, fermentation fanatics and casual cooks to:
Ferment one-of-a-kind misos
Transform meals with fresh shio koji
Supercharge sauerkrauts and fermented hot sauces
Get funky with homemade garums
Elevate Your Everyday Cooking
Skip the fermentation and use this koji to immediately:
Maximize your favorite marinades and dry rubs
Tenderize, age, and amplify your proteins
Add depth to dressings, soups, and sauces
We believe that well-made koji isn’t just an ingredient. It’s a tool for flavor innovation and a portal to both the deep past and culinary future. Trusted by fermentation wizards, home cooks, and Michelin-star chefs alike, koji is the backbone of Japanese fermentation—and this one’s made to be yours.
Ingredients: Aspergillus oryzae: BF-1 koji kin (Osaka, Japan), Organic medium grain Calrose rice (California, US)
