Commitment To Quality
Yota Suzuki was formerly an apprentice of a sake master in Japan, a very intensive process that entails physically living at the brewery.
Noriko and Yota Suzuki started "Koji Soupe (Ready-to-Eat soups cooked with koji derived products)" during the midst of the Covid-19 pandemic in the kitchen of the local Indian restaurant in Parc-Extension (Special thanks to Buffet Maharani restaurant!)
In 2022, we branched out to our own Koji atelier, and Koji Soupe & Labo has renamed as "La Brasserie San-Ô".
This name was chosen since San(山)-Ô(王) means Mount Royal in Japanese. The new logo takes as much the imaginary of the mountain as the organic side of the products.
We make koji locally in Montreal with ♥
La brasserie San-Ô (@kojisoupemtl) is Quebec’s first producer of koji rice and derived products in Quebec.
Probably, chefs could make Koji on its own. The challenge is that chefs don’t have time because they are so busy, also the space to make Koji in the restaurant is really limited. As chefs select local and fresh vegetables for their plates, we are here to supply high-quality and restaurant grade koji in Canada.