Marukome Co., Ltd.

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.

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.

Hatcho Miso is a mame miso (soybean-only miso, no rice or barley) fermented in large wooden barrels with river stones as weight, aged typically two years. Japan's GI system registered Hatcho Miso in 2024. Export applications include premium ramen, grilled meat glazes, and high-end Japanese restaurant supply chains.