Jalapeño #KojiHachi

Most people have never tasted a jalapeño like this. That's because most jalapeños have never met Aspergillus oryzae, the koji mold that has been transforming ingredients in Japan for over a thousand years. Given time and the right conditions, koji's enzymes break down the pepper's proteins and starches into free amino acids and natural sugars, unlocking a depth of umami and sweetness that fermentation alone could never achieve.

The result is the jalapeño's glow-up. The rough, grassy sharpness you expect? Smoothed out completely. In its place: a warm, savory heat that builds slowly, a natural sweetness that rounds the finish, and a rich, almost silky complexity that lingers.

Start with a scramble and crumbled feta. Watch what happens.

This small-batch artisan hot sauce won't last long. Plan accordingly.

At a glance

• Heat: Medium (jalapeño, smoothed by koji)
• Peppers: Jalapeños
• Fermentation: Koji (Aspergillus oryzae)
• Flavor: Warm and savory with natural sweetness and a silky finish
• Size: 5 fl oz
• Dietary: Vegan · Gluten-free
• Pairs with: Eggs and crumbled feta