Shelf life and storage

All our products are not pasteurized 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.

However, the shelf life of a product is legally defined not only by whether it is safe to eat, but also by whether the product remains consistent in taste, consistency or appearance. Since our products continue to ferment and can change their taste and color slightly, we only give our products a limited shelf life.

By refrigerating the products, the fermentation is almost stopped and the products retain their current taste and appearance for longer. This is especially 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 sealed younger ferments tend to build up pressure in the jar when stored or transported for a long time at warm temperatures. In extreme cases, this can cause liquid to escape, even from sealed jars. However, pressure in the jar is not a sign that the product has spoiled. The fermentation process usually just continues and produces gases. To avoid pressure building up in the jar, we therefore recommend storing the products in a cool place.

The products should therefore be unpacked and stored accordingly immediately after delivery, otherwise, as described above, there is a risk that individual products will build up pressure in the container at room temperature and leak.

If you have any further questions, please feel free to contact us.