Habanero #KojiHachi
$18.00
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Habanero #KojiHachi
$18.00
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Flexible returns
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 fermented hot sauce with a savory backbone that develops slowly and lingers. This isn't heat for heat's sake; it's what slow fermentation makes possible.
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.
Fermentation does what heat alone never could.
At a glance
- Heat: Mild-medium (habanero, softened by koji)
- Peppers: Ripe habaneros
- Fermentation: Koji (Aspergillus oryzae)
- Flavor: Sweet-savory with a deep umami finish
- Dietary: Vegan · Gluten-free
- Pairs with: Birria tacos, chicken-bacon-ranch pizza