Active Enzymes Now Available

Amylase breaks down starch into sugar, and protease breaks down protein into amino acids. Each enzyme is standardized for its active state.

• For those seeking rapid nutrient absorption
• For those looking to build muscle and live a more energetic life
• For those concerned about their digestive health

Three types of live koji mold

White Koji Mold

This type of koji mold has enzymes that are resistant to acidity and produce citric acid during fermentation. It is used to make mild-flavored shochu and fruity sake, similar to wine.

Black koji mold

This koji mold, which produces citric acid during fermentation and has enzymes that are resistant to acidity, is used to make awamori and rich-flavored shochu.

Yellow Koji Mold

This type of koji mold possesses highly effective enzymes at neutral pH levels and is used to produce miso, soy sauce, and sake, which has a rich flavor and a vibrant aroma.

Three types of koji mold with different properties are used, each cultivated separately: white, black, and yellow.

These molds contain active enzymes that are active in a wide range of conditions, from acidic to neutral.

Made with 9 carefully selected grains

We use a unique blend of nine grains that are carefully selected for nutritional balance. This koji-fermented grain food does not require allergen labeling.

*White rice, barley, red rice, brown rice, foxtail millet, common millet, black rice, sorghum, and Japanese barnyard millet