You may have seen ‘koji’ mentioned around Crate; most noticeably in our gin, lemon and koji soda cocktail. But what actually is it? And why are we so into it? Let us break it down. Koji explained Koji is a traditional Japanese ferment that’s made by growing a specific mould (Aspergillus oryzae) on grains like rice, barley or soybeans. It has been used for over a thousand years in Japanese cooking and is the backbone of some of the world’s most recognised fermented foods and drinks - think miso, soy sauce, mirin and sake. What makes koji special is its...