Why source from Japan
Shiro-koji was discovered and refined in Kagoshima for warm-climate honkaku shōchū; Japanese moyashi-ya producers maintain global monopoly on starter cultures.
Key spec
Citric-acid pathway dominant (vs lactic-acid in yellow koji); essential for tropical-climate fermentation; alpha-amylase active.
Typical end-product
Honkaku shōchū fermentation starter, sake-yeast alternative blends, specialty fermented condiments.
At a glance
- Suppliers listed
- 1 supplier
- Typical MOQ
- 1–10 kg starter culture; 100 g – 1 kg specialty grades
- Typical lead time
- 8–12 weeks
- Regions of origin
- Kagoshima (Kawachi), Akita (Konno Shoten), Aichi
- Category
- Traditional materials
- Harvest season
- Year-round (continuous starter-culture production)
- Japan regulatory status
- Food product; specific koji starter culture; under MHLW good manufacturing practices
- Japanese name
- 白麹
- Romaji
- 白麹
About this ingredient
White-koji mold (Aspergillus luchuensis var. kawachii) — distinct from the yellow-koji of sake and miso, and from the black-koji of awamori. Discovered in Kawachi (Kagoshima) in the early 20th century, shiro-koji enables citric-acid-pathway fermentation that suits warm-climate honkaku shōchū production. Commercially supplied by the Akita Konno Shoten and other specialist starter-culture (moyashi-ya) producers. Distinct from existing shio-koji and amazake (which are koji-derived foods, not the starter mold itself).
Regulatory status
| Japan | Food product; specific koji starter culture; under MHLW good manufacturing practices |
|---|---|
| EU | Food import; novel-food check for some applications |
| United States | GRAS by long history of use |
| China | NMPA food / 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
Shiro-Koji (White 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
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Kojiya Honten
糀屋本店
Saiki, OitaEst. 1689English supportShiro-koji starter culture
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Last updated: 2026-05-05