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Bringing smiles to everyone with the power of koji.

Since ancient times, fermented foods using koji have contributed to people's lives and health.

Even in today's world where needs are diversifying, the power of koji is attracting attention from around the world.

Koji not only makes food more delicious through natural fermentation, but also produces many nutrients that humans need.

Foods using koji areNot only does it enrich your diet, it also provides you with nutrition even in your busy daily life, and it also gives you energy when you're tired or your body is weak.

On the other hand, when we look at the region, we see the declining birthrate, aging population, and population decline, and traditional jobs and places are disappearing more and more. The food and culture that a region has inherited as a matter of course has fewer people to support it, and many are on the verge of disappearing. Akita is a rice-producing region and has developed a rich food culture using koji.

Using koji is connected to using rice and local techniques.

Koji is a food culture and technique that the region is proud of, and it can make everyone happy, including the people who eat it, the people who make the rice, and the people who brew it.

Es Inc. uses the power of koji to make everyone smile.


Es Inc. strives to create new options and preserve existing options in order to leave many possibilities for the future.


Rapid advances in technology are creating new products and services every day, but Japan is experiencing a declining birthrate and aging population, and in rural areas in particular, farmers and other industries that have supported rural areas are suffering from a lack of successors. It's being lost.

The traditional business cycle of farmers growing rice, sake breweries brewing sake, and liquor stores selling it has become unsustainable, and it is not uncommon for businesses to go out of business, not just in Akita but throughout Japan. Industries that supported the region are disappearing. This means that the human resources, technology, knowledge, and culture that the region has cultivated will disappear. And the loss of that job also means that there will be one less future for future children to choose from.

Es Inc. uses the region's rich koji fermentation technology to spread koji culture around the world by using soft drinks that are easily accessible to everyone, while providing healthy and positive energy to many people. We believe that it is possible to develop while maintaining the natural and economic cycles of regions whose main industry is agriculture.

In order to preserve traditional options while creating new options for the next generation, we will utilize the power of koji fermentation and traditional techniques to create new products.

Message from CEO

Born in 1984 in Daisen City, Akita Prefecture, the eldest son of Akimoto Saketen. After graduating from university, he studied abroad in London and worked at a Japanese publishing company there. After returning to Japan, she worked as a PR agent and was in charge of PR and marketing in a wide range of fields, mainly for major foreign beverage manufacturers. Participated in a lunar development startup from its launch in 2010. As a communications manager, he is responsible for planning and implementing marketing and public relations strategies, and is responsible for a wide range of activities, including planning, designing, and operating public relations plans, developing and operating partnerships for space missions, as well as business development and corporate planning.


Unlike traditional amazake, which uses koji as an ingredient, we define a ``Koji drink'' as a drink that is transparent and has a sugar content of 15 degrees or less, and is disseminating it as a new, unprecedented soft drink.

As people become more conscious about beauty, health, and the environment, such as non-alcoholic, organic, and vegan drinks, we want to create drinks that are made from reliable ingredients, are naturally sweet, and can be easily drunk every day to energize us. It was born from.


By using koji, rice, and water from Akita, which has Japan's best fermentation culture, and making it at a brewery in Akita, we value the unique value that comes from the resources and environment unique to that region.

KOJI CLEAR is a unique recipe that uses two types of koji: Ame-koji, which is made from koji mold for Ginjo sake, and white koji, which has a sour taste and is used in shochu. Manufactured with the cooperation of Akita Sake Co., Ltd., which owns Kariho.


The rice used is rice from Akita Prefecture that is also used for sake brewing, and the water used is soft and smooth water that is used for brewing sake. Please enjoy the drinks created in a naturally rich environment blessed with rice and water.

About us











Es Inc.


Head Office: 162 Jinguji, Daisen City, Akita Prefecture, 019-1701

Tokyo Office: 1-1-1 Nishi-Shinbashi, Minato-ku, Tokyo 105-0003



Shuhei Akimoto

April 30, 2020

19,000,000 yen (including capital reserve)

Manufacture and sale of beverages using koji

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