All our products are unpasteurised for health and quality reasons. They are therefore alive, continue to ferment and thus retain their valuable vitamins, enzymes and microorganisms. With the exception of Amazake and Natto, our products can be enjoyed for years at room temperature, even once opened.
By law, however, the shelf life of a product is defined not only by its safe edibility but also by its consistent flavour, consistency or appearance. As our products continue to ferment and may change their flavour and colour slightly in the process, we only give our products a limited shelf life.
By refrigerating the products, fermentation is almost halted and the products retain their current flavour and appearance for longer. This is particularly the case with younger ferments such as shio koji, sagohachi, soba shio koji, soba shiro tamari, shiro miso and beetroot miso, as they ferment more quickly.
Full, tightly closed, younger ferments tend to build up pressure in the jar during longer storage or transport at warm temperatures. In extreme cases, liquid escapes for this reason, even in sealed jars. However, pressure in the jar is not a sign that the product is spoilt. As a rule, the fermentation process simply continues and produces gases in the process. To avoid pressure build-up in the jar, we therefore ask you to keep the products refrigerated.
The products must therefore be unpacked immediately after delivery and stored accordingly, as otherwise, as described above, there is a risk that some products may build up pressure in the container at room temperature and leak. Miso and shoyu kits that already contain dried rice (miso) or soya beans and wheat (shoyu) and therefore do not need to be refrigerated naturally do not fall within the scope of this regulation.
If you have any further questions, please do not hesitate to contact us.