Koujiya Sanzaemon to Launch 'Koji Kentei Level 1 Program' for Business Application of Fermentation Knowledge

Koujiya Sanzaemon Co., Ltd. will launch the new "Koji Kentei Level 1 Program" starting in June 2026. This program aims to systematically understand "koji," which supports Japan's fermentation culture, from various perspectives and to acquire practical knowledge that can be utilized in business. A challenge in the food manufacturing industry is the limited opportunities to comprehensively learn about fermentation and koji. This program was created with the purpose of clearly systematizing knowledge regarding Japanese fermentation and fostering next-generation talent responsible for fermentation culture. Participants will be certified and proven to have acquired solid specialized knowledge by completing all six online lectures and passing the evaluation of the final report.

## Leveraging the Expertise of a Seed Koji Manufacturer Founded in Muromachi Period to Nurture the Next Generation of Fermentation Culture Bearers.

In recent years, Japan's fermentation culture has garnered significant global attention. Meanwhile, domestically, there is a challenge in nurturing human resources who can appropriately articulate and disseminate the value of this fermentation culture. The shortage of such individuals often leads to an inability to fully convey the charm and background of fermented foods, preventing the creation of high-value-added products, the enhancement of experiential value like brewery tours, or the development of appealing restaurant menus.

Behind this situation lies the scarcity of learning opportunities unique to the brewing industry. Knowledge concerning brewing is often acquired through specialized study at research institutions like universities or through many years of experience in manufacturing sites, limiting opportunities for open learning. Furthermore, these tend to focus on technical education, and a marketing perspective that responds to the growing interest from various industries in recent years is often insufficient. Consequently, while information about fermentation is disseminated through SNS and media, it is often fragmented, making systematic understanding difficult. Due to these circumstances, a comprehensive learning environment for fermentation is not sufficiently established for young staff without a brewing background, business people entering from other industries, or culinary professionals such as chefs.

In response to this situation, the "Koji Kentei Level 1" will be held with the aim of systematizing specialized knowledge about Japanese koji and fermentation and nurturing next-generation talent. This program organizes and provides specialized knowledge about fermentation, inherited to the present day, in a form that can be utilized in modern business. The goal is for participants to re-examine their brand and product value from scientific, historical, and cultural perspectives and logically articulate their charm and value.

By nurturing "communicators who can clearly convey the value of fermentation," connecting manufacturers and consumers, we will correctly pass on Japan's fermentation culture to the next generation and promote its development as an industry that can be proud worldwide.

## Koji Kentei Level 1 Program Overview

* **Period and Schedule (Total 6 sessions)**
* 1st Session: June 2 (Tue) 19:00〜20:30
* 2nd Session: June 16 (Tue) 19:00〜20:30
* 3rd Session: June 30 (Tue) 19:00〜20:30
* 4th Session: July 14 (Tue) 19:00〜20:30
* 5th Session: July 28 (Tue) 19:00〜20:30
* 6th Session: August 25 (Tue) 19:00〜20:30
* **Course Content**
* Koji and Seed Koji (Basic Review)
* Koji Culture and History
* Characteristics of Koji Mold (Scientific Understanding)
* Foods Utilizing Koji (Application)
* Application and Internationalization of Koji (Trends)
* Outcome Presentation (Report + Presentation)
* **Application Requirements**
* Application Period: April 28 (Tue) 〜 May 21 (Thu)
* Eligibility: Koji Kentei Level 2 passers
* Participation Fee: 55,000 yen (tax included)
* Capacity: 20 people
* Format: Online lectures (archive viewing available)
* **Koji Kentei Official Website:** https://koji-kentei.jp/
* Information for Levels 2 and 3 exams is also available.

## Instructor Comment

Murai Sanzaemon (29th Head of Koujiya Sanzaemon Co., Ltd. / CEO of Bioque Co., Ltd.)
"In recent years, there has been increasing attention on 'koji,' and along with it, a growing demand from people who want to know and understand koji more deeply. We, too, wish for koji to be more widely known and appreciated, which led us to start the Koji Kentei. We sincerely hope that many people will take the exam, contributing to the further spread of koji culture."

## What is Koji Kentei?

Koji Kentei is an examination designed to systematically learn correct knowledge and practical application skills regarding "koji," which forms the foundation of Japanese food culture. Its purpose is to convey the appeal of koji to more people and contribute to the development of food culture and the creation of new value. Despite the rising interest in fermentation and koji in recent years, there is a challenge that scientific and practical understanding has not sufficiently permeated. Based on this background, Koji Kentei aims for participants to acquire knowledge that can be utilized from daily life to business. Level 3 covers basic knowledge and usage of koji, while Level 2 focuses on practical applications.