Koji Flight

One ancient technique. Three entirely different peppers. That’s the #KojiHachi Flight.

Each sauce in this small batch collection is fermented with Aspergillus oryzae — the koji mold behind miso, sake, and soy sauce for over a thousand years — which transforms fresh peppers at the molecular level, breaking proteins and starches down into free amino acids that build the kind of savory depth most hot sauces never touch.
Jalapeño #KojiHachi strips away the grassy sharpness you’d expect and replaces it with warm, silky heat and a natural sweetness that lingers. Fresno #KojiHachi, a Bronze medalist at the 2023 International Flavor Fest, opens with fruity, lightly smoky character and a medium burn that invites rather than intimidates. Habanero #KojiHachi brings bold habanero heat, then softens it with a surprisingly sweet, umami-rich finish that earns its place in any sauce collection.
Try them side by side. Pour them over scrambled eggs on a Sunday morning and let fermentation decide your favorites.

Three peppers. One process. The same craft in every bottle.