Presented by Bacchus Global
Made purely from koji. Clear.
KOJI CLEAR is a non-alcoholic, clear fermented drink made from rice koji, rice, and water alone. No sugar is added.
Born from fermentation know-how nurtured in Akita, and a thousand years of koji culture.
KOJI CLEAR
A thousand years of koji, in one clear glass.
Amazake has always been the same thing: white, thick, faintly grainy, sweet enough to taste like rice pudding. KOJI CLEAR breaks that rule on purpose.
It starts with amekoji — a koji technique developed in Akita, a region that has spent centuries perfecting fermentation. By pairing that koji with a second koji — white koji — and filtering the result, we arrive at something remarkably clear, with a naturally pale-gold tone: clean, faintly sweet, quietly complex.
Its gentle sweetness and tartness come from the glucose and citric acid that the koji produces on its own — not from added sugar.
Three ingredients. No more.
No added sugar. No preservatives. No additives.
KOJI CLEAR is planned and sold by Es Inc. It is manufactured by a partner facility in Akita.
— Koji is rice (or another grain) inoculated with Aspergillus oryzae, the mold at the center of Japanese fermentation. It's the starting point for miso, soy sauce, amazake — and now, KOJI CLEAR.
— A technique developed in Akita for drawing a natural, concentrated sweetness out of koji without adding sugar.
— A koji strain valued for the citric acid it naturally produces — the source of KOJI CLEAR's gentle tartness.
— Because after fermentation, the rice solids are filtered out. What's left is the flavor, without the cloudiness — a clear liquid with a naturally pale-gold tone.
KOJI CLEAR
One clear base, three directions.
KOJI CLEAR contributes gentle sweetness, a clean citric lift, and subtle fermented depth without adding cloudiness. Begin with a small amount, then balance sweetness, acidity, and salt after tasting.
01
Use it in dressings, dipping sauces, marinades, glazes, or clear soups. Its soft sweetness can round saltiness, while the gentle acidity brings definition to richer flavors. Reduce other sweeteners first; add it near the end when you want to retain its delicate aroma.
Start with15–30 ml for two servings
02
Use it as both the flavor base and part of the sweet-acid balance, so less syrup may be needed. It keeps the drink visually clear, adds body, and carries citrus or herbal aromas without alcohol.
Koji Tonic60 ml KOJI CLEAR + 90 ml tonic water + lime
03
Use it as a clear modifier, replacing part of the syrup or citrus component. It can connect a base spirit with citrus, tea, or herbs while adding a quiet fermented note and a rounder mid-palate. Taste before adding more sugar or acid.
Start with15–30 ml per drink
These are starting points, not fixed formulas. Adjust for the dish or drink. A finished cocktail contains alcohol when an alcoholic base is used.