Advantages of Bio’c

In addition to grains conventionally used as ingredients for koji, such as rice, barley, and soy beans, Bio’c Co., Ltd. has developed koji processing technology based on the technology developed since the days of Kojiya Sanzaemon for other grains, beans, root vegetables, and vegetables which have not been used to make koji up to now.

Selection from more than 3,000 strains of koji mold stored at our facilities suited for a wide range of ingredients is possible.

Technology accumulated over many years, as well as our original processing equipment, including automated koji processing machinery, and koji making know-how.

Application over a wide range of fields, such as health food, by applying the koji process to ingredients which were not used in the past.