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Introducing Koji Sushi Bar. Koji is a crucial ingredient in the brewing of sake and shochu. It is a kind of culture that creates enzymes, breaking starch in rice into sugar. Koji is not only used in the production of sake and shochu, it is also widely used in Japanese cooking ingredients like shoyu (soy sauce) and miso (bean paste). Hence, Koji is the culture and essence for Japanese wine and dine! 寿司ネタにもよりますが、にぎり寿司 5 貫を 2 セットご注文頂くと、おひとり様$19 から$46 になります。

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Koji | kojisushi.com.sg Reviews

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Introducing Koji Sushi Bar. Koji is a crucial ingredient in the brewing of sake and shochu. It is a kind of culture that creates enzymes, breaking starch in rice into sugar. Koji is not only used in the production of sake and shochu, it is also widely used in Japanese cooking ingredients like shoyu (soy sauce) and miso (bean paste). Hence, Koji is the culture and essence for Japanese wine and dine! 寿司ネタにもよりますが、にぎり寿司 5 貫を 2 セットご注文頂くと、おひとり様$19 から$46 になります。

<META> KEYWORDS

1 toggle navigation

2 about us

3 私達について

4 menu

5 メニュー

6 promotion

7 プロモーション

8 reservation

9 コンタクト

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toggle navigation,about us,私達について,menu,メニュー,promotion,プロモーション,reservation,コンタクト,center,名前ネーミング,糀'は、酒と焼酎の製造には欠かせないものです,麹菌に含まれる酵素アミラーゼが米のデンプン質を糖に分解していきます,the name,コンセプト,トレンディーでカジュアルな日本の寿司/刺身をご提供します,夕食のおまかせメニューは、厳選された酒や焼酎と共に心ゆくまでお楽しみ下さい,the concept

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Koji | kojisushi.com.sg Reviews

https://kojisushi.com.sg

Introducing Koji Sushi Bar. Koji is a crucial ingredient in the brewing of sake and shochu. It is a kind of culture that creates enzymes, breaking starch in rice into sugar. Koji is not only used in the production of sake and shochu, it is also widely used in Japanese cooking ingredients like shoyu (soy sauce) and miso (bean paste). Hence, Koji is the culture and essence for Japanese wine and dine! 寿司ネタにもよりますが、にぎり寿司 5 貫を 2 セットご注文頂くと、おひとり様$19 から$46 になります。

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kojisushi.com.sg

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Koji

http://www.kojisushi.com.sg/promotion.php

Shochu 1 for 1 Promotion. The lower-priced of the 2 bottles will be free. For dine-in only, not valid for takeaway.

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Koji

http://www.kojisushi.com.sg/menu.php

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Koji

http://www.kojisushi.com.sg/index.php

Introducing Koji Sushi Bar. Koji is a crucial ingredient in the brewing of sake and shochu. It is a kind of culture that creates enzymes, breaking starch in rice into sugar. Koji is not only used in the production of sake and shochu, it is also widely used in Japanese cooking ingredients like shoyu (soy sauce) and miso (bean paste). Hence, Koji is the culture and essence for Japanese wine and dine! 寿司ネタにもよりますが、にぎり寿司 5 貫を 2 セットご注文頂くと、おひとり様$19 から$46 になります。

4

Koji

http://www.kojisushi.com.sg/reservation.php

No reservations required. First come first served basis. Reservations preferred especially for Omakase menu. Omakase menu is subject to availability if no advanced reservation is made. Get in touch Tel No.

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Koji Sushi

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Koji

Introducing Koji Sushi Bar. Koji is a crucial ingredient in the brewing of sake and shochu. It is a kind of culture that creates enzymes, breaking starch in rice into sugar. Koji is not only used in the production of sake and shochu, it is also widely used in Japanese cooking ingredients like shoyu (soy sauce) and miso (bean paste). Hence, Koji is the culture and essence for Japanese wine and dine! 寿司ネタにもよりますが、にぎり寿司 5 貫を 2 セットご注文頂くと、おひとり様$19 から$46 になります。

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