Hanamaruki Liquid Shio Koji

Hanamaruki · Japan; Thailand plant; Vietnam warehouse
Seasonings Koji & Salt Ambient Growing export

The only non-heat-treated 'live' liquid shio koji on the market — enzymes stay active to tenderize meat/fish and boost umami without the cloudy texture of paste shio koji. Hanamaruki built a Thai production plant and a Vietnam distribution warehouse and targets growing US/EU sales. A flagship product for the Western fermentation and clean-label umami movement.

The supplierHanamaruki Co. (founded 1918, Nagano; major miso/koji maker). Pioneer of patented liquid shio koji; Thailand plant and Vietnam warehouse for Asia supply. Strong export and English B2B; actively promotes liquid shio koji to global chefs/industry.
Why it sells abroadPatented clear liquid shio koji — enzymatic tenderizer + umami enhancer with no rice-grain residue; B2B-friendly for meat/seafood processing; the modern fermentation hero ingredient.

Buyer's brief ✓ SOURCES VERIFIED

CertificationsFSSC/HACCP (Hanamaruki). (confirmed) — Hanamaruki's Thailand plant holds BRC, Kosher and Halal certifications; the HA Liquid Shio Koji is halal-certified by LPPOM-MUI (Indonesia, Sept 2021) and launched for commercial/processing use Nov 2021. Plant-based (rice koji + salt); gluten consideration (rice koji).
Pack formatsRetail: 200ml/350ml/500ml bottles/pouches. Foodservice/industry: 1kg/2kg/10kg/20kg bulk. Cases of 6-12.
Shelf life9-12 months unopened (liquid, filtered); refrigerate after opening.
StorageRefrigerate after opening.
Minimum orderTypical: 1 pallet via Hanamaruki/importer; FCL ex-Japan/Thailand.
Lead timeTypical: 4-6 weeks ex-Thailand (Asia); 6-10 weeks ex-Japan.
CapacityHigh — dedicated liquid-koji production (Japan + Thailand).
Container loadTypical: ~18-20 pallets per 20ft (reefer for live SKUs).
PricingEstimate: $6-12/L retail-wholesale; industry bulk lower; confirm via Hanamaruki.
OEM / private label(confirmed) Hanamaruki targets B2B food-manufacturers — OEM/private-label and bulk industrial enzyme-seasoning (tenderizer) supply; HA (food-industry) Liquid Shio Koji line.
Wholesale & MOQHanamaruki US/EU + JFC/Wismettac and chef/specialty distributors; foodservice and specialty retail; case MOQ.
Key exporters & distributorsHanamaruki, JFC International, Wismettac, specialty chef distributors
Export regulationLive-enzyme (non-heat-treated) raises shelf-life/handling and microbiological-stability documentation needs; allergen check (rice base, soy in blends); novel-category buyer education.
Market demandStrong growth — fermentation/umami and clean-label tenderizing trend; foodservice, meat/seafood processors and natural-channel retail.
How to source itDirect via Hanamaruki (Japan/Thailand plant) export & B2B/ingredient desk; importers; JETRO, FOODEX, IFT/Anuga (ingredient); Ingredients Network listing.
Verified sourceshttps://www.groovyjapan.com/en/hanamaruki_en/; https://www.ingredientsnetwork.com/ha-liquid-shio-koji-prod1271215.html
MakerHanamaruki Co.
OriginJapan; Thailand plant; Vietnam warehouse
CategorySeasonings / Koji & Salt
Available inUnited States, United Kingdom, France +4 more
HandlingAmbient
Price tierPremium
ChannelSpecialty
Export readinessGrowing export
HS code2106.90
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.