You know about oat milk, but Koji is a cooked grain inoculated with a fermentation culture called Aspergillus oryzae, a koji mold, used in Japanese cuisine for centuries to make sake, miso, and other fermented foods. Koji is prepared by adding koji mold to steamed grains, then carefully kept in warm, humid conditions that promote growth. The fermentation process produces over 100 types of enzymes that break down proteins into amino acids, adding umami and nuttiness to the flavor, while breaking down starches into glucose, which creates natural sweetness.

Elevate what you already love with an organic barista plant milk designed to perform. 

Coffee: Steams into silky microfoam, pours smoothly, and never splits
Matcha: Preserves clarity and enhances flavor without muting it
Cereal: Complements — never competes
Everyday: Perfect for smoothies, cooking, and more

The fermentation process that creates Koji yields enzymes and beneficial compounds. It’s a natural source of ergothioneine, an amino acid that works as a very effective antioxidant. Koji naturally contains essential vitamins B2 and B6.

Ergothioneine (ERGO)
Ergothioneine (ERGO) is a naturally occurring compound first identified in 1909 in ergot fungus. It's found in foods like mushrooms, beans, and koji.

B6 Vitamin
Vitamin B6, also known as pyridoxine, is one of the essential B vitamins. It's found naturally in foods like meat, fish, poultry, bananas, potatoes — and koji.

B2 Vitamin
Vitamin B2, also known as riboflavin, is one of the essential B vitamins. It's found naturally in foods like dairy products, meat, fish, leafy green vegetables — and koji.

Oat & Koji Rice Blend (Water, Organic Oats, Organic Koji Rice), Organic Sunflower Oil, Salt and Potassium Carbonate.

We source all of our ingredients from Certified Organic suppliers that comply with the highest quality standards. Our koji rice and oats are sourced from trusted suppliers who work with farmers in Japan, and across North America and Europe.

USDA Organic • Non GMO • Glyphosate Free • Kosher