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Global fermentation directory — free while we build it
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3 entries
A Chiba sake brewery founded in the late 17th century, now in its 24th generation, brewing with wild yeast, kimoto and bodaimoto starters and organically grown rice. Musubi is made from unpolished brown rice.
A koji house making koji by hand since 1689. Myoho Asari, the 'Kojiya Woman', revived shio koji from Edo-period techniques and made it known across Japan.
A soy sauce brewery on Shodoshima whose fifth-generation owner brews in kioke, wooden barrels, many over 100 years old, and builds new ones himself each January. Tsuru-bishio takes about four years.
