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Koji & Fermentation

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

Drink

Echoes of Isan in Bangkok: Sato and the Evolution of Modern Fermentation Culture

How sato is being reinterpreted through microbial knowledge, temperature control and the cultural memory of Isan.

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You Can’t Judge “Extra Dry” by Numbers Alone: Understanding Yukinobijin Through Rice, Yeast, and Acidity

A factual examination of how Yamada Nishiki rice, No. 6 yeast, and acidity shape the meaning of “extra dry” in Yukinobijin Junmai Ginjo.

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From the “Awamori Fungus” to the “Ryukyu Fungus”: A New Name for Black Koji and New Directions for Awamori Distilleries

How black koji’s scientific name changed, and how Okinawan awamori distilleries are extending their fermentation and distillation knowledge into gin and rum.

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Time as an Ingredient: How Koji Introduced the Fermentation Clock to the Kitchen

The Michelin Guide’s inspectors have identified seven food trends for 2026. One of them is “Time Is an Ingredient.” Vegetables, fish, and meat are marinated or left to ferment slowly, in some cases with the introduction of koji. That is how the report frames it.

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Clear Amazake: Rice Koji, Rice, and Water—Nothing to Hide

Clear Amazake examines how KOJI CLEAR achieves a transparent appearance while retaining rice, koji and water as the foundation of clear amazake.

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Why Sake Pairs with Thai Cuisine

Why Sake and Thai Cuisine Share a Common Ground The Silent Synergy of Fermentation: Why Sake and Thai Cuisine Share a Common Ground In recent years, bars and restaurants that place sake at the center of their offerings have been gently multiplying across Bangkok. Some have even begun to curate their concepts not around traditional […]

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Why a Non-Drinker’s Glass Can Feel Unsatisfying｜Four Ways Koji Give Non-Alcoholic Drinks Substance

Have you ever ordered a non-alcoholic beverage and felt an inexplicable void? It arrives perfectly chilled, offering a pleasant aroma. Yet, after a few sips, the intrigue fades. Many dismiss this simply as the absence of alcohol. However, the true reason lies deeper: when alcohol is removed, the structural space it occupied is often left […]

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When Koji Returns

What “Reverse Import” Asks of the Future of Fermentation In the commentary of chefs abroad and the pages of international culinary journals, a persistent refrain emerges: “I learned about koji through noma, or through fermentation books published in English.” Learning about Japanese koji through Western literature｜I found myself dwelling for some time on the paradox […]

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How Namazake Can Now Cross the Sea

How the Cold Chain Redefined the Sake Landscape Sake typically undergoes a traditional process called hiire, a method of pasteurization through heating. This vital step sterilizes the liquid, suppresses enzyme activity, and stabilizes overall quality. Sake that skips this process is known as namazake, or unpasteurized sake. Namazake retains the fresh, vibrant character of newly […]

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Fermentation in 2026

While culinary media often highlight fleeting trends like plant-based dining, low-sugar alternatives, or non-alcoholic pairings, 2026 marks a moment when one practice has quietly transcended this cycle: fermentation.

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Black Koji, White Koji, Yellow Koji

Three molds that paint entirely different landscapes within shochu Just as wine is spoken of in terms of grape varieties like Pinot Noir or Cabernet Sauvignon, there are three names that should come first when approaching shochu: black koji, white koji, and yellow koji. In scientific terms, they are Aspergillus luchuensis, Aspergillus luchuensis mut. kawachii, […]

Bar

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.

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