SAN-J Tamari Launches Premium Koji Granola Line

Richmond, VA – SAN-J, the legacy producer of authentic Tamari Soy Sauce since 1804, is expanding its product offerings with its newest innovation: Premium Koji Granola. The launch reflects SAN-J’s commitment to upholding traditional Japanese fermentation practices and crafting premium fermented products beyond soy sauce.

“Koji has been at the heart of Japanese fermentation for centuries, and we're thrilled to introduce it in a modern, snackable format,” said Takashi Sato, president of SAN-J and 8th-generation member of the founding family. “This granola is a celebration of our roots and a response to growing interest in gut health and mindful eating.”

Made with Rice Koji, an ingredient known for its gut-friendly benefits, SAN-J’s granola is sweetened only with rice koji syrup, which features a delicate sweetness comparable to maple syrup. The process begins by fermenting steamed rice using Aspergillus oryzae (koji) cultures. The enzymes in the koji break down the rice into glucose, a simple sugar. It’s then transformed into SAN-J’s signature rice koji syrup, which coats rolled oats before being baked with antioxidant-rich rice bran oil, delivering a gently crisp texture and umami richness without any refined sugars.

With consumer interest in gut health and clean snacking on the rise, SAN-J’s new line is designed to meet the moment, bridging time-honored techniques with today’s wellness-forward lifestyle. Gluten-free, dairy-free, soy-free, and vegan, SAN-J’s Koji Granola offers a good source of fiber and supports digestive health.

Comes in 3 crave-worthy flavors:

• Original: mildly sweet and endlessly versatile
• Matcha: earthy and umami; made with ceremonial grade Uji matcha powder from Kyoto
• Cocoa: rich and smooth; made with Dutch process cocoa powder

SAN-J Premium Koji Granola will be available on Amazon and at select retailers.

About SAN-J

One of the nation’s leading Asian condiment brands, SAN-J has been producing authentic Japanese Tamari Soy Sauce for over two centuries. Using fermentation methods passed down over eight generations, President Takashi Sato is passionately dedicated to reviving traditional Japanese culinary practices on a global scale. SAN-J creates a wide range of Asian sauces and fermented foods, blending craftsmanship and quality with the ability to meet diverse dietary needs, including gluten-free, vegan, reduced-sodium, kosher, FODMAP-friendly, and soy-free options. With the largest market share in the tamari & soy sauce category in the U.S. natural food market, SAN-J allows home cooks across the country to get creative in the kitchen with premium ingredients.