Tsukumo Hakkosyo is a long-established koji fermentation factory that has been producing koji under license since the Eiroku era of the Edo period.
The koji mold used to make koji has been uniquely produced for 500 years and is not available outside the company.
Why don’t you enjoy handmade fermented foods such as amazake, miso, salt koji, soy sauce koji, and pickles made with “Tsukumo Koji,” which is a popular healthy fermented food?
We recommend that you always use this raw kouji, which is made by an ancient method and has a unique flavor.