Koatji is a Copenhagen- and California-based plant milk brand developed by a team of Michelin chefs and baristas.
Its core product is a fully organic, additive-free oat milk enriched with koji — a fermented rice culture used in Japanese cuisine for centuries to make sake and miso — which produces natural sweetness, umami, and a creamy texture without the gums and fillers found in most competing products.
The brand targets the premium end of the fast-growing plant milk market, with a barista-focused product positioned as a genuine upgrade on conventional oat milk rather than a compromise.
