Koji is the soul and Miso the body of our trade.

Koji is a ferment obtained with the ASPERGILLUS ORYZAE bacteria. With this Koji we can then make many different traditional Japanese condiments such as Miso, Sake, Mirin, Soja sauce, Shôchû, Amazake etc.

Ingredients like cereals, meat and vegetables mixed with Koji ferment and the starch, fat and proteins are transformed into sugars (malt and glucose etc.) Koji helps to better digest food, naturally protect the intestinal flora and general bodily functions.

At Sanga we make white rice Koji, whole rice Koji, barley Koji, Soya bean Koji with different bacteria chosen for the expected result.
The Koji that we produce is always fresh, non-dehydrated. This is why we produce to order. A delivery can take up to two weeks. Thank you for your comprehension.

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Organic white rice Koji

This Koji is made with organic white rice from the Camargue region of France and dry white Aspergillus Oryzae (a filamentous fungus).

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Organic whole rice Koji

This Koji is made with organic whole rice from the Camargue area of France and dry white Aspergillus Oryzae (a filamentous fungus).

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Organic barley Koji

Mugi-Koji (barley Koji) is made with French organic barley and dry white Aspergillus Oryzae. It has a different flavor than rice Koji.

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Organic soy Koji

Mame-Koji (Soybean Koji) is used in making pure soybean Miso called "Mame-Miso" or "Hatcho-Miso".

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miso kit

Miso Kit

You can make your own Miso at home. Our kit contains organic rice Koji, organic French soybean, and Guérande salt.

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Shio-Koji (salty Koji) is the perfect condiment for your meals. You can replace salt with Shio-koji, the living salt.

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Amazake (fermented rice with koji) is made through the transformation of the starch in rice into sugar. It is used as a sweetener in desserts and as an aperitif added to alcohol.

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White Aspergillus oryzae

White Aspergillus oryzae Koji is used in the making of rice Koj. Non GMO. If you are interested you can participate in one of our Koji workshops.

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Green Aspergillus oryzae

Green Aspergillus oryzae Koji is used in the making of barley Koji and Soy Koji. We use only non organically modified cereals for our Koji.

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SANGA's Miso

Miso is an indispensable condiment in Japanese cooking. A Traditional and balanced Japanese meal is composed of a bowl of miso soup and a main dish accompanied by whole rice.
Miso is generally ready after several months of fermantation of Koji, soya and salt.

SANGA's Miso is a live enzyme, made following the rhythm of the seasons. They are artisan made, non pasturised, not heated, alcohol free. It contains a lot less salt (about 10%) compared to standard Misos which enhances its flavour.
An important point in the making of Miso is the fact that the Koji is alive and that the maturing is a naturel process. Live Miso boosts our natural defenses.

SANGA prepares its Misos as in the past when each family made their own Miso. It is made during the quiet period of the year in the farming calander. The preparation begins in October when the rice, soya and salt were harvested and is finished in April when the cherry trees are blossoming.

Miso prepared in winter starts to gently ferment getting more active towards the summer months, finally coming to maturity in the autumn. The amino acid varieties have a more savory flavour (origine of Umami) created by the fermantation which differs depending on the temperature. Miso that matures over four seasons has a deep and delicate flavour.

It is for this reason that SANGA does not control the fermentation temperature. We consider that a true Miso has a unique flavour which varies with the climatic conditions. Miso is a food that we get after the fermentation of Koji mixed with other ingredients.

The ingredients in SANGA Miso
Our ingredients: Organic rice from the Camargue, organic soybeans from Revel in the region of Toulouse and natural salt from Guérande. We try visit our producers to discuss and know learn their products. Each one of our producers loves his trade aiming to produce top quality products. From the fruits of their work we create the best quality Miso possible.

We send all the orders of the week by "Colissimo" on the Monday or Tuesday of the following week. The delivery takes normally two days in Metropolitan France and five days for Europe.
We apologize in advance that we cannot deliver products during the summer months because our products are susceptible to over heating.

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Chickpea Miso (Hiyoko-Miso)

For those who are allergic to soy, we make a organic chickpea Miso. Its flavour is similar to Kyoto Miso, light and not too sweet.

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White Miso (Shiro-Miso)

Shiro-Miso (White Miso) is the most popular Rice Miso. You can taste the sweet taste of rice. The fermentation is done throughout the year. It's colour is of an orange tint. It is ideal for white fish, white meat and winter vegetables.

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miso rouge

Red Miso (Aka-Miso)

The fermentation of our Aka-Miso (red Miso) takes two years. It's colour is an ocre red. Lesser salt content at 11% (in general red Miso has 14 to 15% salt). It is ideal for red fish, red meat and summer vegetables.

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miso complet

Whole Miso (Genmai-Miso)

Genmai Miso (Whole Miso) is made with Koji and whole organic rice. The whole rice keeps all its nutritional qualities (vitamins, minerals and fibre). Because the Koji ferments the whole rice during over a year it makes it easier to digest Koji than cooked rice.

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Country Miso (Inaka-Miso)

Inaka-Miso is made with organic white rice Koji and organic barley Koji. The taste of the fermented barley give this Miso it's body. It's ideal for fresh water fish, blue fish, game and fresh crunchy vegetables.

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Whole country Miso (Genmai-Inaka-Miso)

Genmai-Inaka-Miso (whole country Miso) is made with organic whole rice Koji and organic barley Koji. It is rich in calcium and dietary fiber.

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miso d'orge

Barley Miso (Mugi-Miso)

Mugi-Miso ( Barley Miso) is made with French organic barley Koji. It is less sweet and with a deeper flavour compared to rice Miso.

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Soy sauce of Miso (Tamari)

Soya juice extract from Miso is called "Tamari". Il resembles Soya sauce but less salty. We can only make Tamari in very small quantities each year, so it is precious to us, to be savoured.

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