Our products are unpasteurised and therefore alive. They contain valuable enzymes, vitamins and microorganisms, making them suitable for use as starter cultures or as natural enzyme sources.
Refrigeration
Refrigeration significantly slows down fermentation, helping to keep flavour and quality stable.
Keeping our products refrigerated helps preserve their flavour, texture and appearance as they are when they leave our workshop. However, this does not automatically mean that ferments will spoil or become unsafe if they are not refrigerated. Fermentation continues, allowing the products to mature further and potentially changing their flavour, aroma and colour.
This is particularly important for younger ferments such as Yuzu Chili Koji, Shio Koji, Sagohachi, Soba Shiro Tamari, Shiro Miso and Beetroot Miso. However, we recommend refrigerating most of our products as soon as you receive your delivery.
| Storage Recommendations | ||
| Whether opened or unopened | ||
| At room temperature* | Refrigeration optional* | Refrigeration required |
| 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 | Rote Bete 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 build-up inside the jar
Warm temperatures can cause pressure to build up in young ferments due to natural fermentation. This is normal and does not necessarily indicate spoilage. Refrigeration helps slow down fermentation and prevent pressure build-up.
Additional notes
When shoyu is stored at room temperature or in a warm place, moisture can evaporate. This increases the salt concentration and may lead to the formation of white salt crystals (NaCl). These often appear cube-shaped or coarse-grained and are a natural result of salt crystallisation, not a sign of spoilage or mould.
Some products require special storage conditions. Please refer to the information under “Shelf Life” on the respective product page for specific storage recommendations.