“Transferring the tradition of koji starter to the future.”
It is said that koji starter making was started as one of the methods to make good koji in the Muromachi period. Kojiya Sanzaemon has always dealt directly with koji, thinking about what constitutes "good koji."
Based on a long tradition of 600 years, we have accumulated research from generation to generation, repeatedly improving the manufacturing method, and producing high-quality koji starter.
We will continue to do our best to develop Japanese food culture through Tane-koji.