Important note

The bellow guidelines are provided in a general way to be used as refernce only to our products.

For actual information, each product holds differnt set of requirements and outcomes for this information of self stability, apropriate usage and stoage conditions among other notes.

For this, you should consult the packaging label and informaiton provided for each product individually. Additionally you may contact us direcetly for any further questions on the appropraite storage or handeling of the products if the label was not sufficient.

Storage and Handling Guidelines

Each product will have different storage and handling requirements attached to it. Please consult each product individually for proper use and use the below information as general guideline only.

1

Storage space

As most say, a cold and dark space is most beneficial to preserve the products. It should also be clean and more so if the product is open.

2

Refrigeration

Almost as a rule of thumbs if you are unsure, refrigiration is best.

While miso and shoyu for example can be perfectly fine outside, overtime with the relative space they will change in quality. The cold temperatures stop it.

Additionally, once opened, we recommend all products to be striclly refrigerated.

3

Season and climate

The sunlight as well as light may demage the products in a way that can change their color slightly or even taste and aroma if too hot in temperature because of it.

We use packaging to prevent it however it is still not enough.

Please keep them in a dark and cold space.

Light and sunlight

4

As season change so does climate, temperature for the most part will change the products. In some cases products that may be kept outside might be better kept refrigirated in summer.

So notice their behavior and follow the guideline listed.

4

Light and sunlight

The sunlight as well as light may demage the products in a way that can change their color slightly or even taste and aroma if too hot in temperature because of it.

We use packaging to prevent it however it is still not enough.

Please keep them in a dark and cold space.

Season and climate

3

5

After opening

Opening the product introduces air to it, as such all our food products once exposed to the air have a much shorter time to be consumed. This will be reflected in the label as well. The main reason is that of deterioration of flavor, aroma and color of the product.

6

Date

You may find dates such as expiry date, best by date or such.

In the world of koji, we deal less with products that spoil in terms of health and more with products that decrease in quality in terms of flavor and color. So the date is set as a requirement mostly from authorities. However, you should always go by it.