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 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
• Size: 5 fl oz
• Dietary: Vegan · Gluten-free
• Pairs with: Birria tacos, chicken-bacon-ranch pizza