We are a small shop dedicated to the products of fermentation.

We have a big philosophy to deliver the products we can uniquely produce in the UK using a traditional Japanese method.

 

It takes three days to prepare for the koji.

Miso and Shoyu take one year using such koji.

Some of our products need two years for fermentation and maturation.

 

Compared to the Japanese climate, here has lower temperatures in the summer and

a milder winter, so the fermentation and maturation happen slowly.

We use materials of a UK origin, where possible, ferment and maturate slowly,

for consumption in the UK.

This is why we are special, because we use materials from the UK, production in the UK, for consumption in the UK.

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Please enjoy the moment that MIZUNOMICHI CRAFT FERMENTS provides.