Manufacture and sale of Tane-koji(seed koji). Cultivation and production of special koji and microorganisms for brewingManufacture and sale of Tane-koji(seed koji). Cultivation and production of special koji and microorganisms for brewing

The future opened up by microorganisms

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  • The future opened up by microorganisms

    Research and development company "Bio'c" was established from Kuroban Moyashi Honpo "Kojiya Sanzaemon", the originator of the Tane-koji(seed koji) industry with 600 years of proud history and tradition. Bio’c is strongly connected to microorganisms through the field of brewing.

    While inheriting traditions while operating in Kyoto and with the accumulation of technical innovation over many years, we seek to open up the path towards the effective use of microorganisms, not just in brewing, but in many other fields as well.

    As we have done in the past, we will continue to use Bio’c technology to benefit society in various ways, including the provision of useful microorganisms to the brewing field, by taking full advantage of culturing techniques developed through our accumulated tradition and day-to-day innovation.

Product Introduction

About Tane-koji(seed koji) (rice malt)

Koji is always used when producing fermented foods such as miso, soy sauce, sake, shochu (Japanese distilled spirits), and mirin (sweet rice wine for cooking). “Tane-koji(seed koji)” are added to steamed ingredients literally as “starters” to produce koji. Tane-koji(seed koji) are usually produced by culturing koji mold on rice used as a mediumn, after the spores are sufficiently grown and then dried.

Learn about Koji

Commissioned koji production

In addition to grains conventionally used as ingredients for koji, such as rice, wheat, and soy beans, Bio’c Co., Ltd. has developed koji processing technology based on the technology developed since the days of Kojiya Sanzaemon for other grains, beans, root vegetables, and vegetables which have not been used to make koji up to now.

Research Achievements

Company Profile

Company Profile

Company Name Bio’c Co., Ltd.
Address 111-1, Uchida, Murocho, Toyohashi-shi, Aichi, JAPAN, 441-8087
Phone No. (0532)31-9204(0532)31-9204
Representative President and Representative Director Yuichiro Murai Message from Yuichiro Murai
Establishment April 1992
Capital 100 million yen
Fiscal term June
Annual sales 500 million yen
Number of employees 25 persons (Persons with degrees: 3 doctors, 5 masters)
Business description
  • ・Manufacture and Sales of Tane-koji(seed koji), yeast, lactic acid bacteria
  • ・Manufacturing and sales of health foods
  • ・Manufacturing and sales of other products used microorganisms
Affiliated organization
  • ・Japan Tane-koji(seed koji) Association
  • ・Toyohashi Chamber of Commerce and Industry
1992 Company established by transfer of business from Kojiya Sanzaemon Co.,l, Ltd.
1993 Property for Factory No.2 was obtained
1994 Received Toyohashi Science Technology Award from Toyohashi Chamber of Commerce and Industry
*Propagation of Tane-koji(seed koji) by the cell fusion method and application research
1995 Construction and operation of Factory No.2
1996 Obtained license for liquor brewing
*First time for a non-liquor manufacturer
Installation of a biotope in the factory
1997 Property for an experimental field is obtained.
1998 Masaru Yamashita, Professor Emeritus at Meijo University is appointed to the post of Engineering Advisor
2001 Acquired ISO14001 certification
2003 New headquarters building (headquarters factory / office building) is constructed
2003 Privately-placed bonds (100 million yen) are issued
2007 Received Japan Soy Sauce Technology Award (Department of Research / Development) by Japan Soy Sauce Association / Japan Soy Sauce Technology Center
*Jointly awarded to Mr. Noriyuki Kitamoto and Shoko Yasuda (Yoshino) (Center for Industry and Science Technology) for “Function Analysis of Koji Mold Polysaccharase in Soy Sauce Brewing”
2010 ISO14001 Certification is completed
2013 Automated koji making equipment is introduced / Expansion construction for Factory No. 2 begins
2014 Soichiro Murai is appointed to the post of Chairman and Representative Director
Yuichiro Murai is appointed to the post of President and Representative Director
2015 Received Filamentous Fungus Gene Research Society Technology Award from the Filamentous Fungus Gene Research Society
*Yutaka Wagu “Functional Analysis and Application of Soy Sauce Koji Mold used Genome Information”

Company Profile

Kojiya Sanzaemon was the operating business for “Fudasashi Gyo (exchange rice for money) in Kyoto 600 years ago. The company also produced and sold rice koji using the rice it received.

Tane-koji(seed koji) production is said to have been developed as a method to produce fine koji. This company is attributed with discovering the use of ash as previously described, although unfortunately, there are no records of this. However, there is a description of Kojiya Sanzaemon purchasing ash from an exclusive manufacturer for 19 generations. Hence, the fact that Kojiya Sanzaemon manufactured not only rice koji, but also produced Tane-koji(seed koji), likely seems true.

At first, Tane-koji(seed koji) was produced for use in their own household, and distributed to neighbors and relatives for free. But as demand for Tane-koji(seed koji) increased and the development of “hikyaku (express messengers),” distribution extended to Mikawa in the east and Nada in the west.

Name Kojiya Sanzaemon Co., Ltd.
Address 111-1 Uchida Muromachi, Toyohashi-shi, 441-8087
Phone No. 0532-31-03110532-31-0311
Representative President and Representative Director Yuichiro Murai Message from Yuichiro Murai
Establishment April 1965 (established in the Muromachi Era(1336-1573) )
Capital 50 million yen
Annual sales 200 million yen
Website https://www.koji-za.jp
Muromachi Era Establsihed in Kyoto (Approx. 600 years ago, traditionally 1394)
1952 Awarded by Kyoto Chamber of Commerce and Industry as the oldest shop within the prefectural industry department
1964 Ranked Yokozuna (champion) among ancient Kyoto established industries, hosted by The Kyoto Shimbun Co.,Ltd.
1965 Separated from Toyozo Murai (third son of the head house in Kyoto), previous president and established independent new company in Toyohashi
1970 Received transfer of trademark rights due to closing of business in Kyoto (head house).
(Toyozu Murai becomes the 27th head of the family)
1971 Construction of a new factory on the existing site
1980 Completed the First Phase Clean Factory
1985 Construction of Perfect Clean Factory began
1987 Transfer of president to chairman and managing director to president
Soichiro Murai is appointed to the post of President and Representative Director
1990 Achieved four crowns in the Tane-koji(seed koji) industry
(For sake, miso, soy sauce, and shochu)
1991 Chairman and Representative Director Toyozo Murai retires, appointed to the post of Honorary President
(Murai Soichiro becomes the 28th head of the family)
1995 Honorary President Toyozo Murai receives Special Society Award
2007 Soichiro Murai became a top advisor, and inherits the name Murai Sanzaemon
Yuichito Murai is appointed to the post of Representative Director
2016 Yuichiro Murai becomes the 29th head of the family.

Greetings from the Representative Director

President and Representative Director Yuichiro Murai

President and Representative Director YuichiroMurai

Brief personal history

Kuroban Moyashi Honpo "Kojiya Sanzaemon", the originator of the Tane-koji(seed koji) industry with 600 years of proud history and tradition, was separately established in Toyohashi by Toyozo Murai, the second to last honorary chairman from Kyoto in 1965. Later in 1970, business rights were transferred from the head office in Kyoto. In 1992, the current chairman Soichiro Murai established the new company, Bio'c, a research and development company that has continued down to today.

I would like to express my appreciation for everyone's support, understanding, and blessings over these many years. I became president in 2014, and business has continued here in Toyohashi, preserving the traditions inherited from Kyoto. I am deeply grateful to all.

We have worked with microorganisms through the field of brewing since olden times. With the accumulation of technological innovations over the years, the path to the effective use of microorganisms not only in brewing, but also in many fields, has opened up. In addition to offering useful microorganisms to the field of brewing, cultivation techniques created through years of tradition and daily innovation, we will continue to devote our unrelenting efforts toward forward advancement of the company which will widely contribute to society through technology. We thank you for your continued patronage now and in the future.

Inquiries