While running an omusubi (rice ball) restaurant in Ginza, it all started with a cup of koji I met at a storehouse in Niigata to learn about ingredients. Since then, we have been involved in the brewing of sake, miso and pickles, which are closely related to koji making, and we are disseminating brewing as a region with koji, miso, and sake.
The times of Edo, Meiji and Taisho, the place of Niigata, and the space where you can feel the old times of the place are expressed through "Koji".
