At a glance
| Japanese name | 糀屋本店 |
|---|---|
| Established | 1689 |
| Location | Saiki, Oita |
| English support | Available |
| Export experience | Inquire via operator |
| Website | kojiya.jp/english |
About
9-generation koji artisan producer. 330+ years continuous production. 80% handcrafted Edo-period method. Enzyme-preserving approach.
Ingredients offered
- Raw material6 suppliers
Shio Koji
塩麹
Shio koji is a traditional Japanese seasoning made from rice koji, salt, and water, aged for 1–2 weeks. Enzymes from the koji tenderize meats, develop umami, and accelerate marinade action. Commercial forms include liquid, paste, and powder. Cosmetic extracts derived from shio koji are used in moisturizing and brightening formulations.
Nationwide (koji-producing regions)MOQ 20–100 kg - Raw material9 suppliers
Amazake (Sweet Koji Beverage)
甘酒
Amazake is a traditional Japanese sweet beverage made by fermenting rice with rice koji. Koji enzymes convert rice starch to glucose, producing a naturally sweet, non-alcoholic drink. A separate variant made from sake lees contains low alcohol. Hakkaisan Brewery's 'Kōji dake de tsukutta Amasake' (FFC notification I290) is Japan's first koji-based beverage with dual functional claims via A. oryzae HJ1 strain and koji-derived glucosylceramide. Modern positioning includes 'drinking IV drip' (nomu tenteki) health-food claims.
Nationwide; specialty in sake-producing areas (Niigata, Hyōgo, Hiroshima)MOQ 50–200 L (bottled) / 20–50 kg (concentrate)
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Last updated: 2026-04-23