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, not intimidates), then settles into a lingering savory-sweet finish that keeps you reaching for more.

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. This is a fermented hot sauce that earns its place at every meal.

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