Koji fermentation with Aspergillus oryzae: Transforms peppers at the molecular level for deep, savory flavor
Three distinct pepper varieties: Jalapeno, Fresno, and Habanero, each offering unique heat and taste profiles
Aged for eight months: Enhances complexity and depth in every bottle
Award-winning Fresno variant: Recognized with a 2024 International Flavor Awards bronze medal
Vegan and gluten-free: Suitable for a wide range of dietary preferences
Summarized by Shop
One ancient technique. Three entirely different peppers. That's the #KojiHachi Flight. Each sauce in this small-batch collection is fermented with Aspergillus oryzae, the koji mold behind miso, sake, and soy sauce for over a thousand years, which transforms fresh peppers at the molecular level, breaking proteins and starches down into free