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Koji & Fermentation

The science and craft of koji and fermentation – Japan’s foundational brewing technology.

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Why Kouji Is Emerging as a Key Ingredient in Cocktails

Beyond Sweetness and Acidity For a long time, cocktails have been built on a foundation of sweetness and acidity—the balance between sugary syrups, citrus tang, and the alcoholic backbone of spirits. These three elements have largely defined the structure of modern mixology. But in bars around the world in 2026, a new dimension is being embraced: umami. In a 2026 flavor trend survey conducted by U.S. beverage media outlet VinePair, which gathered insights from 30 prominent bartenders, koji-derived ingredients repeatedly surfaced. Amazake, miso, shio koji, yuzu kosho—these fermented elements are now being explored as foundational components in cocktail construction. Around the same time, Southern Glazer’s Wine & Spirits highlighted the growing influence of Asian flavor profiles as a defining trend for the year.

Drink

The Art of Clear Amazake KOJI CLEAR

Redefining the Essence of Koji Nestled in Daisen City, Akita Prefecture—one of Japan’s most esteemed rice-producing regions and the birthplace of celebrated sake such as Dewatsuru and Kariho—a new era of fermentation is being born. Introducing KOJI CLEAR. Crafted exclusively from rice koji, premium rice, and pure water, KOJI CLEAR is an exquisite, crystal-clear, non-alcoholic […]

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What Is Japanese Koji Whisky?

We have launched Bacchus Global TV In this video, we explore the intriguing world of Koji Whisky, a unique hybrid spirit blending traditional Japanese koji techniques with Western barrel aging methods. Discover how it’s made, how it differs from shochu and typical whiskies, its distinctive flavor profiles, international market trends, and exciting possibilities in Thailand. […]

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Koji Whisky

What Is “Koji Whiskey”?A new trend is emerging in the whiskey world “Koji Whiskey.” This distilled spirit combines Japan’s traditional koji fermentation techniques with the long-term aging methods of whiskey. It can’t legally be called “whiskey” under Japanese regulations, so it remains relatively unknown in Japan. However, overseas, the unique umami from koji and the […]

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Heiwa Brewery New Challenge: The Heiwa Doburoku

Let’s focus on Heiwa Doburoku, the latest creation from Heiwa Brewery, known for “KID”. This Doburoku, the source of craft sake, is a very interesting sake with a simple but deep flavor. Doburoku, the ancestor of traditional Japanese sakeDoburoku is the ancestor of sake, which, unlike sake, is made by bottling the malt before filtering […]

Why Kouji Is Emerging as a Key Ingredient in Cocktails

The Art of Clear Amazake KOJI CLEAR

What Is Japanese Koji Whisky?

Koji Whisky

Heiwa Brewery New Challenge: The Heiwa Doburoku

Age Verification