Koji is the core pillar of the Japanese fermented foods such as Sake, Shochu, Miso and Shoyu as well. However, today there are only very limited numbers of Koji starter (Tane-Koji) producers in Japan. Tane-Koji starter business was established in Japan a long time ago, considered in the Muromachi period during the 13th to 15th centuries. To make Koji, Tane-Koji is an essential starter culture of Aspergillus oryzae. Strongly hope that all the existing Tane-Koji producers are able to continue their business in future.