About the Products
Miso, shio koji and amazake should be kept refrigerated after opening. Before opening, they can be stored somewhere cool and dry. Miso keeps for a long time thanks to its high salt content — refrigerating it after opening preserves its living enzymes.
No. Our products are living and unpasteurised, which preserves the enzymes, amino acids and beneficial microorganisms created during fermentation. It's one of the things that sets us apart, and the reason they have greater nutritional and sensory quality.
The Barbela Wheat Bread Miso contains gluten (wheat). The Amazake and the Koji Extract are made with rice and are naturally gluten-free, but they are produced in the same facility. If you have coeliac disease, please contact us before buying.
Yes. Every Kin product is 100% plant-based — grains, pulses, salt and water. We use no animal-derived ingredients in any of our ferments.
About Koji
Koji (Aspergillus oryzae) is a filamentous fungus used for over 3,000 years in East Asia to make miso, sake, shoyu and mirin. It is entirely safe to eat — all our products undergo rigorous microbiological analysis before packing.
Yes, and it's one of the most popular uses. Shio koji contains salt, so when you use it to marinate or season, don't add more. The general ratio is one tablespoon of koji extract per 100 g of ingredient.
Orders and Shipping
Orders are processed within 1–2 working days. Delivery takes 2–3 working days in mainland Portugal. For detail on zones and shipping prices, see our shipping page.
Yes. We accept returns within 14 days of receipt, provided the product hasn't been opened. For faulty products or items damaged in transit, contact us at info@kinferments.com with a photo and we'll resolve it straight away.
At present we deliver only within mainland Portugal and the islands. If you're interested in international orders, do get in touch — we're working to extend shipping to other European countries.
Contact
Email us at info@kinferments.com — we reply within 24–48 working hours. You can also reach us via Instagram or Facebook.