Our products are unpasteurised and therefore remain alive and active.
As a result, they contain valuable enzymes, vitamins and microorganisms, and can also be used as starter cultures or natural sources of enzymes.
Refrigeration
Refrigeration significantly slows down fermentation, helping to preserve the flavour and quality of our products.
For this reason, refrigeration is important if you want to maintain the flavour, texture and appearance as they are when the products leave our workshop. However, this does not automatically mean that ferments will spoil or become unsafe if they are not refrigerated. Fermentation simply continues, allowing the products to mature further. As a result, their flavour, aroma and colour may change over time.
This is particularly important for younger ferments such as Yuzu Chili Koji, Shio Koji, Sagohachi, Soba Shiro Tamari, Shiro Miso and Beetroot Miso. Nevertheless, we recommend refrigerating most products immediately after receiving your delivery.
| Storage recommendation | Room temperature* | Refrigeration optional* | Keep refrigerated |
|---|---|---|---|
| Whether opened or unopened | Brot Miso | Koji Tamari | Yuzu Chili Koji |
| Genmai Miso | Soba Shiro Shoyu | Natto | |
| Gonen Miso | Kibi Shiro Shoyu | Lemon Shio Koji | |
| Gochujang | Emmer Usukuchi Shoyu | Shio Koji | |
| Hon Mirin | Einkorn Koikuchi Shoyu | Beetroot Miso | |
| Koji Cha | Dinkel Saishikomi Shoyu | Soba Shiro Tamari | |
| Bergamot Koji Cha | Smoky Fish Sauce | Amazake | |
| Kome Koji | all Garums | Yuzu Amazake | |
| Mugi Koji | Sagohachi | Fresh Kome Koji | |
| Miso Kit | Shiro Miso | ||
| Shoyu Kit | Ama Mugi Miso | ||
| all starter cultures | Ama Miso | ||
| ilili |
* For storage of more than 6 months, please refrigerate from the beginning.
Shelf Life
Best-before dates indicate optimal quality rather than spoilage. Many ferments — with the exception of Amazake and Natto — can remain enjoyable and safe to consume for years after opening when stored properly, as they continue to mature over time.
Pressure in the Jar
In warm conditions, pressure may build up in younger ferments as a result of natural fermentation. This is normal and is not a sign of spoilage. Refrigeration helps to prevent pressure from building up.
Further Information
When Shoyu is stored at room temperature or in a warm place, moisture may evaporate. This increases the concentration of salt and can lead to the formation of white salt crystals (NaCl). These often appear cube-shaped or coarse-grained and are a natural result of increased salt concentration — they are not a sign of spoilage or mould.
Some products have specific storage requirements. Please refer to the information provided on the respective product page under “Shelf Life”.
Questions?
If you have any further questions, we are always happy to help.