Craft more complex dishes, explore new fermentation techniques, and build better flavors with an organic rice koji made for serious makers. We cultivate prized Aspergillus oryzae spores from Higuchi Matsunosuke Shoten - renowned for exceptional enzymatic strength - on certified organic California rice. Every batch is made by hand at North American Sake, Virginia’s first sake brewery, ensuring precision, freshness, and performance you can taste.
Whether you’re fermenting a classic miso, garum, or simply upgrading weeknight marinades, this koji works as a powerful tool for flavor innovation. Rooted in Japanese tradition and refined for modern kitchens, it’s designed to make bold results feel effortless.
• Deep, natural umami and complex flavor • Faster, more reliable fermentation • Tenderizes and amplifies proteins • Elevates marinades, sauces, soups, and other lactoferments
