NIHON JYOZO KOGYO│From koji　starters koji bean sprouts until the soy sauce, miso, sake and seasonings

Nihon Jyozo Kogyo is a company that provides products such as koji starters (aspergillus oryzae), brewed materials, brewing machines and seasonings.

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From koji starters koji bean sprouts until the soy sauce, miso

What is Seed Koji and koji ?

Koji starters is the spores of aspergillus oryzae used in fermented foods such as soy sauce, miso and sake. Aspergillus oryzae was certified to a "national fungus" (kokkin) by the Brewing Society of Japan in 2006.
Koji is heat-denatured ingredients such as steamed rice and barley inoculated with Koji starters (aspergillus oryzae), which is cultured for about 3 days under the control of temperature and humidity. Because koji contains enzymes produced by aspergillus oryzae, its enzyme action decomposes starch and protein, producing sugar and amino acid which serves for the nutrition of taste ingredients, yeast, etc.
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Soy Sauce Koji Starters

We provide a variety of characteristic products: developed in parallel with the production of Marujo soy sauce.
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Miso Koji Starters

We provide a variety of products: light-colored miso-based, red miso-based, for sweet sake and shio koji (salted rice malt).
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Seed Koji for Sake

We provide a variety of products: for ordinary sake and ginjo sake that easily produces koji with stable heat generation.
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We acquired Halal certification for our miso koji starters, soy sauce koji starters, ampule lactic acid bacteriums and ampule yeasts.
Halal certification proves that our food manufacturing process is allowed and permitted according to Islamic Laws.
Our koji starters, which are raw materials of soy sauce and miso, can be used with confidence by Muslim customers.

Please consider our products for producing Halal certified soy sauce and miso.

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