500g

Our Barley Koji is made from premium barley grown at The Mead, a sustainable farm near the Holy Island of Lindisfarne, on the Scottish-English border. Cultivated within a carefully managed crop rotation, this barley benefits from natural soil enrichment, including organic manure from pasture-raised cattle, enhancing soil fertility, reducing reliance on synthetic fertilizers, and promoting biodiversity.

To ensure exceptional fermentation quality, we inoculate the steamed barley with Aspergillus oryzae from Higuchi Matsunosuke Shoten Co., a revered Koji starter manufacturer in Osaka, Japan, with a legacy dating back to 1855. Their expertise in traditional Koji cultivation ensures superior enzyme activity and consistency.

Rich in enzymes, saccharides, amino acids, peptides, vitamins, and minerals, our Barley Koji is an essential ingredient for miso, shochu, and other traditional fermented foods, adding depth, umami, and complexity to culinary creations.

With its sustainable origins, premium quality, and time-honored fermentation tradition, our Barley Koji is the ideal choice for fermentation enthusiasts, artisans, and chefs seeking authentic, high-quality ingredients.

This product is currently available for collection only.