Choro Koji Fermentation

02/08/2026

Brewing can be a way of giving back to nature.

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22/07/2026

Visiting a regenerative and community farm De Biesterhof to see the “best” moment of buckwheat field.

“Buckwheat” shoyu, “Buckwheat” miso, and “Buckwheat” white tamari—our brewing journey always leads us to this breathtaking view.

Look closely, and you’ll see our tiny essential workers
-honeybees,
-bumblebees,

busy at work among the delicate white blossoms. There’s something truly special about how these blossoms naturally draw in so many pollinators!

Through our passion for buckwheat brewing, we hope to bring more of these beautiful landscapes to life across the Netherlands and support regenerative farming along the way.

Very simple: more buckwheat seasoning and more buckwheat flowers

📷 by Alison Domzalski

10/06/2026

【New Launch / Very Seasonal】

Ama-Shizuku ✕ Elderflower: A Marriage of Early Summer Aromas Unlocked by Fermentation

The ingredients are still simple: water, rice (cultured with A. Kawachii), and elderflower. No added sugar or fruit.

A completely new early summer drink featuring Ama-Shizuku, meticulously filtered and cold-brewed with wild-harvested elderflowers. These blossoms are not only a seasonal joy but also a vital sanctuary for local pollinators like bees and butterflies.

Our ultimate focus for this batch was to trap the absolute finest aromas of these fresh blossoms directly inside the bottle.

👃Aroma : Elegant Elderflower, Crisp Citrus
👅Taste : Juicy Muscat Grapes, Nectarine, Gentle Rice Sweetness
👅Finish : Clean, Smooth, and Uplifting

The specialized enzymes (β-glucosidase) naturally produced by white koji act like a key, unlocking the “scent locks” hidden deep within the flowers. Through this enzymatic process, the true potential of the blossom is fully unleashed, allowing Linalool—the premium aromatic compound also found in muscat grapes and bergamot—to luxuriously dissolve into the liquid.

With your first sip, you will experience a beautiful contrast: the crisp, vibrant citric acidity inherent to A. Kawachii, followed by an elegant, fruity top note like muscat that gracefully lingers on the palate.

Serve chilled and enjoy your special moments.

Available starting today via the link in our bio (Webshop).

As this is a very small-batch artisanal blend, quantities are highly limited.

07/06/2026

Rotterdam, get ready for a true taste of craftsmanship.

We are incredibly excited to announce our upcoming exclusive collaboration: x

Tomoharu, the master chef behind Ramen Tomoharu, has crafted an exceptional bowl of Shoyu Ramen built entirely around the rich, soul-stirring taste and aroma of craft shoyu, brewed right here in Rotterdam by Choro Koji Fermentation.

Crafted by a local brewery, perfected by a dedicated ramen chef—made especially for the people of Rotterdam.

[ The Menu ]
Exclusive Collaboration Shoyu Ramen
A specially crafted premium appetizer

[ Event Details ]
📅 Sunday, June 28
📍
⏱️ Slot 1: 12:00 – 13:00 | Slot 2: 13:00 – 14:00
💶 €30.00 (incl. VAT)

⚠️ Limited Seats Only! Tickets are officially live on our webshop. Click the link in our bio to secure your spot.

🎥 by

29/05/2026

Behind the scenes of making Choro koji.

Prep work, culturing the mold, harvesting the koji, washing the barrels, and managing the natural brewing and aging process...

This is the true essence of my craft brewing life. Being involved in every single step from start to finish—letting nature and time do their magic—is what makes this artisanal craft so deeply rewarding.

Swipe left to see the craft in motion!

Beautifully captured through the lens of my talented friend .

26/05/2026

A look back at our 2nd Kyodo Ryori Series : Chugoku & Shikoku region (April & May).

We, .aoyagi and , are so grateful to everyone who joined us! It was a true pleasure to share the stories, culture, and deep world of fermentation behind these regional Japanese dishes.

For this series, Nori of .aoyagi recreated traditional flavors using locally and seasonal sourced ingredients here in the Netherlands, Rena of .aoyagi curated a beautiful table to welcome our guests, while Hiro of crafted unique seasonal seasonings from Dutch-grown and wild-foraged ingredients. The thoughtful sake pairings made the experience even more special.

Together, it became a wonderful dinner where we could truly express the spirit of hospitality “OMOTENASHI”

Next up: The 3rd Series - Kansai Region! We’ll be exploring the flavors of Kyoto, Osaka, Hyogo, Shiga, Nara, Wakayama, and Mie around this October and November.

Want to be the first to know when booking opens? Sign up for our newsletter via the link in bio (the bottom of Choro Koji website) to get timely updates.

:
Dinning place:

Veggie: of Van Herk,

Fish:

Sake: Natsu Yago of Izumibashi brewery, Zairai of Haccoba, Tenmei of Akebono brewery, Kuruma zaka of Yoshimura Hideo Shoten, and Maguro of Morita Shoube selected with of

Wine: Retzer Land Grüner Veltliner “Alte Reben” 2025 and Pinot Noir “gT” 2023 selected with

Fermentation inspiration: unique barley Miso, .tomohiro in Japan

02/05/2026

Introducing Buckwheat White Tamari — Soy-Free & Gluten-Free + Upcoming Market Dates -

This new White Tamari is soy-free, gluten-free, and full of elegant umami, delicate sweetness, and subtle floral notes. Its clear amber colour makes it especially suitable for dishes where you want to add depth of flavour without darkening the natural beauty of the ingredients.

22/04/2026

New Release: Buckwheat White Tamari
> Brewed “only” with 100% BUCKWHEAT

Unlike regular soy sauce, Buckwheat White Tamari is a beautiful, glowing amber. It’s floral, sweet, and packed with an elegant Umami that you have to taste to believe.

My favorite way to enjoy it? A fresh Soba Noodle Salad. It adds a deep, savory boost while keeping the vibrant colors of your ingredients perfectly bright.

Why 100% Buckwheat?
> Because we believe in purity. By choosing this, you’re not just eating healthy- you’re supporting a farming system that promotes biodiversity and protects our ecosystem.

Pure, ethical, and delicious

Already available at the following shops and more retail shop will be updated on our website, and also available on our Webshop.


shop



📹 by

24/03/2026

As part of the current fungi exhibition Nieuwe Instituut , our Buckwheat Miso, Buckwheat Shoyu, and Barley Miso are now on view and available at the New Shop from March.

At New Shop — a space exploring regenerative consumption through design and culture — we are grateful to present our work rooted in fermentation.

At the foundation of Japanese food culture is “koji” — a mold that has quietly shaped its essential flavours for centuries. In Japan, people have long lived in close relationship with this microbe, brewing miso, shoyu, sake, and more. Yet we rarely stop to think about the tiny organism behind these foods. We hope this is a chance to appreciate it a little more.

Through fermentation, we explore new connections between local grains, microbes, design, food culture, and nature.

Picture 10: Buckwheat koji I brew.
*this moldy buckwheat turns into Miso and Shoyu!

22/03/2026

Upcoming Workshops for Late 2026 + A Spring Dinner Experience -

As the year unfolds, we are happy to share a few upcoming dates for those who would like to explore fermentation with us in 2026.