Koatji is a next-generation oat milk that blends organic oats with koji, a fermented rice culture used for centuries in Japan to make foods like miso, soy sauce, and sake. The fermentation unlocks the oats’ natural sweetness while creating a smooth, creamy texture and deeper flavor.

The company was developed by a team of Michelin-trained chefs and baristas working between Copenhagen and California. Rasmus Kliim, former head chef at Restaurant Radio in Copenhagen, helped shape the formulation to create a plant milk that performs beautifully in coffee while keeping the ingredient list clean and minimal.

Koatji skips the gums, fillers, and added sweeteners common in many plant milks. Instead, fermentation does the work, improving texture, digestibility, and naturally producing vitamins like B2, B6, and B12.