Hello, we are
KOJI KOLLECTIVE!

In a quiet corner of Essex, we carefully handcraft koji and fermented foods made from koji.

What began as a simple wish of our founder—to enjoy delicious amazake and miso reminiscent of home—has grown into something more. As our skills developed, so did the desire to share these flavours with others, offering a small moment of comfort. This is how Koji Kollective was born.

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The name reflects the gentle gathering of a “collective”:
the way microbes come together to transform food,
the way seasonings and sweets made from koji enrich the table,
and the way people come together to enjoy a shared, calming moment around it.

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Traditionally, koji has been used as an “ingredient” in products such as soy sauce or sake. In recent years, however, people have increasingly begun to enjoy koji itself, for example in shio koji or amazake. The flavour of shio koji, amazake and other koji-based foods is deeply influenced by the quality of the koji itself.

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That’s why we focus on creating exceptionally clean artisan koji. We carefully select our ingredients and starter cultures to ensure a pure, neutral taste without any off-notes when it is used in seasonings or amazake.

We hope that Koji Kollective’s koji can bring a comforting moment to your everyday life.