Why source from Japan
Black-koji is the only koji adapted to Okinawan warm-climate fermentation; Aspergillus luchuensis genetics anchor 600+ years of awamori tradition.
Key spec
Citric-acid yield significantly higher than yellow / white koji; tolerates 30°C+ ferment temperatures; essential for awamori and Okinawan upcycled cosmetic ingredients.
Typical end-product
Awamori starter culture, Okinawan-positioned fermented food, black-koji cosmetic upcycling.
At a glance
- Suppliers listed
- 1 supplier
- Typical MOQ
- 1–10 kg starter culture; 100 g – 1 kg specialty
- Typical lead time
- 8–12 weeks
- Regions of origin
- Okinawa (awamori distilleries), Akita (Konno Shoten), Kagoshima
- Category
- Traditional materials
- Harvest season
- Year-round (continuous starter-culture production)
- Japan regulatory status
- Food product; under MHLW good manufacturing practices
- Japanese name
- 黒麹
- Romaji
- 黒麹
About this ingredient
Black-koji mold (Aspergillus luchuensis) — the foundational starter culture of Okinawan awamori. Distinct from yellow-koji (sake / miso) and white-koji (shōchū) in higher citric-acid yield and tolerance for warm-climate fermentation. Okinawan awamori distilleries and the Akita Konno Shoten specialty supply chain produce the commercial starter cultures. Increasingly studied for cosmetic upcycling on the back of black-koji-fermented sake-kasu profiles. Distinct from existing awamori and shochu-kasu entries.
Regulatory status
| Japan | Food product; under MHLW good manufacturing practices |
|---|---|
| EU | Food import; novel-food check for cosmetic extracts |
| United States | GRAS by long history (post-1994 NDI for new cosmetic extracts) |
| China | NMPA / TCM context |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Kuro-Koji (Black Koji Mold) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
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Japanese suppliers
Kojiya Honten
糀屋本店
Saiki, OitaEst. 1689English supportKuro-koji starter culture
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Last updated: 2026-05-05