Product Info:
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 premium, polished sake-grade Calrose rice from southern California.
All koji is made by hand at Virginia’s first and only sake brewery - North American Sake - in Charlottesville, VA.
Build Your Best Umami Bombs
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), Premium 60% Polished Sake-Grade Calrose rice (California, US)