Higuchi Koichi, owner of Higuchi Matsunosuke Shoten Co., Ltd., is a master in koji starter manufacturing and an expert in Japanese fermentation. He discusses the fascinating world of koji, including its various types—yellow, white, and black—and their unique roles in sake and miso. Koichi shares insights into his production process and hints at innovative projects like ‘egg koji’ for Kewpie mayonnaise. He also reflects on the cultural significance of koji and its recent recognition by UNESCO as an intangible cultural heritage.