Product Introduction
In 1917, our company was established in Koishikawa, Tokyo mainly by Dr. Meijiro Togano who was an engineer of a brewing laboratory of the Ministry of Finance.
In 1969, seeking better environment for manufacturing of products, we moved our plant to Juocho in Ibaraki Prefecture. We continued to conduct researches and make various efforts so that we can always deliver our excellent koji starters to our customers.
Fortunately, now we have gotten substantial patronage throughout the brewing industry thanks to high evaluation on the stability and enhancement of our products.
All our staff would appreciate it if you find our Marufuku koji starters useful to be used with your polished products.
Please try our original koji starters for soy sauce that has been developed based on our experience of soy sauce production.
We have koji starters for rice miso, barley miso, soy bean miso, sweet sake, and shio koji (salted rice malt). We sell koji starters suitable for each region, from Hokkaido to Kyushu.
We mainly use aspergillus oryzae which quickly generates heat and does not generate sake lees with black or brown specks. We provide each type of " koji starters (moyashi)" suitable for ginjo, junmai ginjo, honjozo, normal sake, yeast mash, etc.
