米麹　八雲山麹 （やくもやまこうじ） 野生麹使用

八雲山麹是一种使用从日本神话中的八雲山采集的野生麹菌发酵的米麹，用于制作甘酒、盐麹、味噌等发酵调味品。

• The description claims that the wild koji used is naturally separated and not artificially cultivated.
• The description claims that the koji has particularly developed enzymes for breaking down proteins and producing umami components.
• The description claims that the koji is safe for consumption after being selectively bred and cultured.