Fresno #KojiHachi

Umami doesn't usually live in a hot sauce bottle, but then again, KojiHachi isn't a usual hot sauce. We ferment locally grown Fresno chili peppers using a koji-based process that unlocks deep, savory complexity most sauces never come close to. That transformation produces something that tastes both entirely new and immediately familiar: rich, rounded, and alive.

Fresno peppers, sourced within 30 miles of our kitchen, arrive already bursting with fruity, mildly smoky character. Fermentation takes them further. The finished sauce opens with a gentle, building heat (Fresnos run 2,500–10,000 SHU, so this is a medium burn that invites rather than intimidates), then settles into a lingering savory-sweet finish that keeps you reaching for more.

A Bronze medalist at the 2023 International Flavor Fest, it earns its place at every meal. Pour it over scrambled eggs, swirl it into a grain bowl, or use it anywhere you want a hit of something deeply savory and warmly spiced.

Craft hot sauce, made a few miles from where the peppers grew.

At a glance

• Heat: Medium (Fresno chilies, ~2,500–10,000 SHU raw)
• Peppers: Fresno chilies, sourced within 30 miles
• Fermentation: Koji (Aspergillus oryzae)
• Flavor: Fruity and lightly smoky with an umami-rich finish
• Size: 5 fl oz
• Dietary: Vegan · Gluten-free
• Pairs with: Scrambled eggs, grain bowls
• Awards: Bronze, 2023 International Flavor Fest