Make koji fun and more accessible.

The Koji test begins.

第2回受検日程は
11月13日（水）〜26日(火)
ご自宅のPCでの受験が可能です。

Official Textbook Koji Examination Official Website

Your everyday life

To weave richly

Amazake and seasonings

Learn more

2024.09.06　麹検定公式テキストブックの販売スタート！
【冊子版】麹検定２・３級公式テキストブックの販売を開始しました！
■公式テキスト購入はこちらから
※9月11日(水)より順次発送いたします。あらかじめご了承ください。
2024.07.24 Notice of summer vacation
The Kojiya Sanzaemon Online Store will be closed for the summer holidays from 12:00 p.m. on Friday, August 9, 2024 to Sunday, August 18, 2024.

We will handle orders, payments, and inquiries from Monday, August 19th.
2024.01.16 Online store exclusive signed book release
To commemorate the release of "Fermentation as a culture known to business elites" by Murai Yuichiro, the 29th head of Kojiya Sanzaemon, we will be selling signed copies of the book exclusively on our online store!

Purchase here

Koji Examination Official Textbook

Official textbook containing the scope of questions for the Koji Certification Examination Levels 3 and 2.

For details on the Koji Examination, click here (Jump to external site)

Purchase here

オンラインストア限定

Use this text to share information about the point put forth above. Describe a product, your brand, or what makes you special.

購入はこちら

Seed Koji

Make your own koji

Product list How to make Koji

orise

Amazake and Koji seasoning

Brand page Product list

麹

Dried and raw koji made from domestic ingredients

Product list

Bringing the wonders of koji to kitchens around the world.

KOJI THE KITCHEN

A creative and exploratory project to develop a food culture centered around koji starter.
By combining creative ideas with the knowledge and expertise of Kojiya Sanzaemon, we will bring out the best in koji and explore together with you the "undiscovered deliciousness" that koji can produce.

Learn more

Sanzaemon's notebook

Sep 17, 2024

名古屋観光ホテル様コラボイベント特別編開催！

名古屋観光ホテル様にて、麹を通じて「食・文化」を学び、麹を通じて「美・健康」を学ぶ、『麹～koji～』シリーズの特別編を開催する運びとなりました。これまでに開催した第1回・第2回からさらに進化したスペシャルイベントです。　糀屋三左衛門　第29代当主村井裕一郎と、当社の種麹を使用し日本酒を醸造している創業天明8年の老舗酒蔵「伊東株式会社」の9代目である伊東優氏が登壇いたします。セミナー終了後には、名古屋観光ホテル様の和食レストラン「呉竹」にて、幅広い発酵食品を使用した和食ランチをご賞味いただけます。ぜひご参加くださいませ。　　 9月28日(土)　開催：和食呉竹麹を学ぶ特別編 10:30～　麹を学ぶ（村井裕一郎）11:15～　愛知の発酵文化と敷嶋の取組み（伊東優氏） 12:00～　日本料理呉竹／日本酒「敷嶋」 1種付募集人数：35名（残席僅少）　お申込みページはこちら名古屋観光ホテル様HPにジャンプします　

news 甘酒

Jul 02, 2024

Kojiya Sanzaemon's sweet sake was served at the LOEWE Spirited Away pop-up store in Harajuku.

This time, Kojiya Sanzaemon has formed a partnership with the Spanish luxury brand LOEWE (※) , and Kojiya Sanzaemon's amazake will be offered as "Yokikana Tea" at the LOEWE Spirited Away Pop-up Store in Harajuku. The event was held for a limited time from January 7th (Fri) to 16th (Sun)...

news

Jul 02, 2024