KOJI SYRUP – Malty, Funky, Fermented Sweetness

This is your pantry’s new secret weapon. Koji Syrup is made by fermenting rice and slowly reducing, resulting in a thick, malt-forward sweetener that brings funk and depth to whatever it touches. It’s like maltose meets miso meets jaggery.

Soy-Free, Gluten-Free ✅ 

Why You’ll Love It:

Malty, Fermented Sweetness

Perfect Jag-Alike

Desi-Rooted & Chef-Approved

Suggested Uses:

Stir into tea or coffee

Use in glazes, desserts, or marinades

Add to baking for depth

Mix into vinaigrettes or sauces

Product Details:

Fermented in Goa

Weight: 235g per bottle

Shelf Life: Best before 8 months from packaging

Storage: Refrigerate and keep sealed. Contains live cultures.

Care Instructions: ***Please open lid carefully in case of any pressure build up***   

Our best-by date is only an indicator to inform you that our miso's will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our ferments dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature. 

We have generally found our ferments to be good for upto a year (store in freezer to maintain best quality)