Barley Shoyu Koji
A koji seasoning handcrafted by a 450-year-old brewery using traditional methods. Its deep, rich soy-sauce flavor suits a wide range of dishes, from pork belly marinated in shoyu-koji to kamatama udon. Low in salt, it draws out the umami of your ingredients.
Brand Story
Koujiya Touhei, a koji brewery in Takasaki, Gunma, was founded in 1566 (the 9th year of the Eiroku era)—a long-established maker with 450 years of history dating back to the Muromachi period. The current head is the 22nd generation. Devoted to raw koji (kikouji), they still cultivate every batch entirely by hand, because machinery would crush the koji and make it sticky. Here, artisans handcraft miso and amazake one by one, in tune with the local climate. MURO Kagurazaka, a koji specialty shop, was born from a wish to spread the appeal of fermentation. Visiting breweries across Japan—from Hokkaido in the north to Okinawa in the south—they tasted and talked their way to choosing only the makers they truly wanted to recommend. After meeting Koujiya Touhei's umami-rich koji, they co-developed this series as seasonings anyone can use easily at home. To this handcrafted koji, rich soy sauce is added to create Barley Shoyu Koji.
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