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. Eight months is the floor. Reserve batches run two to four years.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 2024 International Flavor Awards, 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.Try them side by side. Pour them over scrambled eggs on a Sunday morning and let fermentation pick your favorites.Three peppers. One process. The same craft in every bottle. And it ships free.At a glance Includes: Jalapeño, Fresno & Habanero #KojiHachi (5 fl oz each) Fermentation: Koji (Aspergillus oryzae), eight-month minimum Heat range: Medium across the set Dietary: Vegan · Gluten-free Best for: Tasting flights, gifts, umami lovers Awards: Includes the Bronze-winning Fresno #KojiHachi (2024 International Flavor Awards) Shipping: Ships free (orders of $40 or more)
