Habanero #KojiHachi

Umami isn't something you expect from a hot sauce. That's exactly what makes Habanero #KojiHachi different.

We ferment ripe habaneros with koji — the same Aspergillus oryzae culture that's been building depth in miso, soy sauce, and sake for centuries. The result is a small batch lacto-fermented hot sauce with a savory backbone that develops slowly and lingers. This isn't heat for heat's sake — it's fermentation doing what fermentation does best.

The habanero lands right between mild and medium: present and playful, never punishing. A natural sweetness from the peppers softens the edges, and the finish is all umami — rich, savory, and a little surprising every time.

Reach for it on birria tacos to deepen the braise, or layer it onto a chicken bacon ranch pizza for a savory-sweet counterpoint that somehow makes total sense. It'll make you rethink what a hot sauce can be.

Fermentation does what heat alone never could.