Ingredients for healthy foods
We have used not only grains such as soybean, brown rice, adlay, amaranth, etc. but also vegetables such as garlic, pumpkin, carrot etc. and Chinese herbs, all of which are ingredients for healthy foods, for making koji in our products, and extracts from those materials have also been produced just as ingredients in healthy foods. Further, we have produced various mycelia from basidiomycetes (mushroom) classifying as a mold species, with focusing our attention on their unique functionality.
Active ingredients of microbial pesticides
Recently, the idea of “Integrated Pest Management” has been widely recognized, and there is a global movement to control the pest management to be needed based on the environmentally-friendly concepts. To achieve this, it should not be relied on a few powerful control means using pesticides as before. Instead, together with confining usage of chemical pesticides to the minimum necessary, there is a global movement to do the necessary prevention by without harming the environment but by making comprehensive use of resistant varieties, microbial pesticides, proper crop cultivation, etc.
As part of such a movement, we manufacture in large numbers of active ingredients of microbial pesticides with resistant against varieties of pests.
Annual Sake Appraising and Deliberating Fair (Annual (Japan) Sake Koji Awards)
By improving the quality of the koji starter and preparing a stable supply system which are essential for sake brewing, we have been asking members including technical officials and researchers at public research institutions, engineering staffs at the sake manufacturers and master brewers once a year for gathering at Annual Sake Appraising and Deliberating Fair so that we can make a contribution to the sake brewing world. This fair has been taken place over more than half a century. Accordingly, we are contributing to further improved quality of the koji starter.


