Our Products
Collective Excellence
Fresh Rice Koji
Koji is a live food, cultured for three days in a controlled environment. This process infuses steamed rice with natural enzymes and transforms it into Koji! Koji is the key ingredient in all the basic foods of the traditional Japanese diet. You can use this as a starter to make your own miso, sake, amazake, shio koji.
Fermentation time: 3 day
Ingredients: Rice, Aspergillus Oryzae
358 Sagohachi Pickling Sauce
358 (Sagohachi) is a pickling sauce made from amazake and salt. It is named after its ingredients and ratio of 3 parts salt, 5 parts koji, 8 parts steamed organic rice and yields a natural sweetness and soft aroma. To make your pickles, combine this sauce in a ziploc bag with your favorite chopped vegetables such as cucumbers, eggplant and carrots overnight. You can also use this sauce to pickle fish and meats.
Sodium : 8%
Fermentation time : 7-10 days
Ingredients: Rice Koji, Rice, Salt, Water [Gluten & Soy-Free]
Miso
Miso is created by fermenting fresh koji with soybeans or chickpeas to create a flavorful, healthy paste that can be used in a host of ways in your everyday cooking. We handcraft each batch with the highest quality ingredients. The use for miso is endless- from the familiar simple miso soup, to veggie dip, dressings, or marinades - Unleash your creativity and the Umami!
We offer four unique, handcrafted misos with a variety of flavor profiles.
Shio Koji
Shio koji is a live food that imparts a rich savory flavor in every dish rich in enzymes. It can be used in place of salt in any dish or sauce ingredient, giving you a umami-rich way to lower the sodium content. It’s ability to break down enzymes leads to better flavor, easier digestion and less sodium in your meals. Please see our recipe pages for ways to use shio koji in your everyday cooking. We hope it will become an everyday staple for you.
Sodium : 13%
Fermentation time : 10-14 days
Ingredients: Rice Koji, Salt, Water [Gluten & Soy-Free]
Amazake
Amazaké literally means "sweet sake” and is the base for sake. But before it turns into that famous alcohol, Amazake is an all natural, low sugar sweetener that can create amazing fruit shakes or be turned into its own thick, cream, natural beverage. In fact it can be used in place of sugar in many recipes!
Cooked mochi rice is combined with rice koji and left to incubate for several hours. The enzyme amylases breaks down the complex starches into easily-digestible simple sugars. To enjoy as a drink mix one part amazake concentration with two or three parts of water.
Fermentation time: 10 hours + heating
Ingredients: Rice Koji, Rice, Water [Gluten & Soy-Free]
Doburoku Old Style Sake Kit
Doburoku is a rustic and unrefined old-style sake. It is sweeter than sake and can be used in place of sake in your recipes or enjoyed straight. Use this kit to make 6 cups of Doburoku in 4~5 days at home. You can adjust the dryness, sweetness of flavor and alcohol content of the Doburoku yourself by adjusting the fermentation process when you make it. Remember, as Doburoku is a “live” product, it will continue to grow in your fridge and it will be important to release excess gas that develops when you create it. Our customers have reported a particular joy when the Doburoku gurgles to them throughout fermentation.
Alcohol % varies by fermantation
Fermentation time : 5-8 days
Ingredients: Rice Koji, Rice, Water, Yeast [Soy-Free]
Our Misos
Country Miso
Koji is a live food, cultured for three days in a controlled environment. This process infuses steamed rice with natural enzymes and transforms it into Koji! Koji is the key ingredient in all the basic foods of the traditional Japanese diet. You can use this as a starter to make your own miso, sake, amazake, shio koji.
Fermentation time: 3 day
Ingredients: Rice, Aspergillus Oryzae
Kyoto Sweet Miso
358 (Sagohachi) is a pickling sauce made from amazake and salt. It is named after its ingredients and ratio of 3 parts salt, 5 parts koji, 8 parts steamed organic rice and yields a natural sweetness and soft aroma. To make your pickles, combine this sauce in a ziploc bag with your favorite chopped vegetables such as cucumbers, eggplant and carrots overnight. You can also use this sauce to pickle fish and meats.
Sodium : 8%
Fermentation time : 7-10 days
Ingredients: Rice Koji, Rice, Salt, Water [Gluten & Soy-Free]
White Miso
Miso is created by fermenting fresh koji with soybeans or chickpeas to create a flavorful, healthy paste that can be used in a host of ways in your everyday cooking. We handcraft each batch with the highest quality ingredients. The use for miso is endless- from the familiar simple miso soup, to veggie dip, dressings, or marinades - Unleash your creativity and the Umami!
We offer four unique, handcrafted misos with a variety of flavor profiles.
Chickpea Miso
Amazaké literally means "sweet sake” and is the base for sake. But before it turns into that famous alcohol, Amazake is an all natural, low sugar sweetener that can create amazing fruit shakes or be turned into its own thick, cream, natural beverage. In fact it can be used in place of sugar in many recipes!
Cooked mochi rice is combined with rice koji and left to incubate for several hours. The enzyme amylases breaks down the complex starches into easily-digestible simple sugars. To enjoy as a drink mix one part amazake concentration with two or three parts of water.
Fermentation time: 10 hours + heating
Ingredients: Rice Koji, Rice, Water [Gluten & Soy-Free]