I Visited “Mikasagi Kojiya,” a Newly Opened Koji Shop in Ena, Gifu!
I had the pleasure of visiting Mikasagi Kojiya, a newly opened koji shop in Ena City, Gifu Prefecture!
This small business began in 2021 when the owner—a certified koji artisan—decided to start independently. Their handmade koji and fermented seasonings are beloved by many, and the owner is also active as an instructor and product developer.
Hearing that they finally opened a physical store, I was excited to visit—especially since I had ordered some of their mame-koji (soybean koji) for pickup!
A Charming Koji Workshop You Can Spot Right Away
As I got closer, I immediately saw the sign for Mikasagi Kojiya on the workshop.
It’s an impressive space, and the handwritten welcome board outside is just adorable.
The storefront itself is a beautifully renovated traditional Japanese house, full of nostalgic charm. There’s a pond in the garden by the porch, and the stunning view of Mount Ena in front and Mount Kasagi behind creates such a peaceful, healing atmosphere.
Even though it was cloudy that day, the elevated location offered a breathtaking view.
Koji Workshop: Look but Don’t Enter
To protect the precious microorganisms, the workshop isn’t open to visitors—but there’s a window where you can peek inside! Just being able to glance into the sparkling clean workspace was exciting. I hope to watch the koji-making process here someday.
They offer a variety of koji including rice koji, black koji, barley koji, soybean koji, and brown rice koji. (The character used for “koji” even changes depending on the type—another example of the owner’s passion!)
Some types are seasonal, so be sure to check their website for current availability.
Homemade from the Rice Up
What’s even more amazing is that they grow their own rice! It’s truly handmade koji from start to finish.
Seeing these fluffy koji made from local soil, water, and air—it feels like they’re alive and vibrant.
(Photo via Mikasagi Kojiya’s Instagram)
Their social media really shows the care and dedication that goes into each batch. You can truly feel the owner’s love for koji.
Popular Fermented Products and Local Love
They also sell fermented seasonings, and their sweet amazake (a traditional drink made from rice koji) is so comforting and gentle in flavor.
The owner, Ms. Wada, holds fermentation and medicinal cooking classes and collaborates with local students. Some of her products are even used in local school lunches!
She’s clearly someone who cares deeply for her hometown. Her community-focused work is a form of giving back to the place where she was raised.
With many fans even outside Gifu, it’s clear how much people are drawn not only to the products, but also to the kindness and passion of Ms. Wada and her team.
I’ve known Ms. Wada for about five years and once attended one of her lectures. Through her work, I’ve always felt the warmth of both her heart and her love for koji.
So Excited, I Forgot to Take Pictures (Oops!)
I got so caught up in the visit that I forgot to take many photos, haha.
But I hope this post sparks your interest! If it does, I highly recommend visiting in person. It’s about a 10-minute drive from Ena IC.
Just be sure to check the business hours before heading out!
Can’t wait to make miso with the mame-koji I got—so excited!
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