日本の伝統発酵と、現代の腸内健康が出会う場所

What is Koji?

  • Rice Koji

    Koji is cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae.

  • Salt Koji

    Salt koji is a traditional Japanese seasoning made by fermenting rice koji, salt, and water.

  • Rice Koji Amazake

    Rice koji amazake is a traditional Japanese fermented drink made from rice koji, rice, and water.

  • Miso

    Miso is a traditional Japanese seasoning made by fermenting rice koji, soybeans, and salt.

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Founder of Sato Bio USA LLC

佐藤惠子 Sato Keiko

Where Ancient Japanese Fermentation Meets Modern Gut Health

Inspired by her Kyoto heritage and driven by a passion for holistic health, Keiko is on a mission to bring time-honored ingredients—like miso, rice koji, fermented vegetables, and amazake—into the everyday lives of modern consumers in the U.S.

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