Our Koji
Made to order in London. Fresh, active, and fermentation-ready.
For chefs, R&D teams, product developers, and fermentation fanatics — we’ve got your koji.
Why Choose FLUX Koji?
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Locally Produced in London
No international shipping. No unnecessary emissions. Just fresh koji, made close to home.
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Grown for Fermentation
Rich in enzymes, amino acids, peptides, vitamins, and saccharides, our koji is suited to both experimentation and large-scale production.
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Top-Tier Ingredients
We use Premium Jasmine (Hom Mali) rice from Paddi, grown in Thailand’s mountain highlands. It’s aromatic, nutrient-dense, and sourced through a regenerative supply chain. Paddi reinvests 20% of profits to empower farmers and fight rice waste.
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Heritage Spores, Modern Application
We inoculate with Aspergillus oryzae from Higuchi Matsunosuke Shoten Co. — a revered Japanese spore house operating since 1855. Their strains are known for enzymatic precision and reliability.
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Built for Scale
Consistency & Purity – Reliable enzymatic output, every batch.
Scalable Production – From pilot to commercial-scale.
Versatile – Perfect for miso, amazake, sake, soy, shio koji, plant-based meats, skincare, drinks — even agriculture. -
