Kuro-Koji (Black Koji Mold)
黒麹 (黒麹)
Por qué hacer sourcing en Japón
Black-koji is the only koji adapted to Okinawan warm-climate fermentation; Aspergillus luchuensis genetics anchor 600+ years of awamori tradition.
Spec clave
Citric-acid yield significantly higher than yellow / white koji; tolerates 30°C+ ferment temperatures; essential for awamori and Okinawan upcycled cosmetic ingredients.
Producto final típico
Awamori starter culture, Okinawan-positioned fermented food, black-koji cosmetic upcycling.
At a glance
- Proveedores listados
- —
- MOQ típico
- 1–10 kg starter culture; 100 g – 1 kg specialty
- Plazo típico
- 8–12 weeks
- Regiones de origen
- Okinawa (awamori distilleries), Akita (Konno Shoten), Kagoshima
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- Year-round (continuous starter-culture production)
- Estado regulatorio en Japón
- Food product; under MHLW good manufacturing practices
- Nombre japonés
- 黒麹
- Romaji
- 黒麹
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; under MHLW good manufacturing practices |
|---|---|
| Unión Europea | Food import; novel-food check for cosmetic extracts |
| Estados Unidos | GRAS by long history (post-1994 NDI for new cosmetic extracts) |
| China | NMPA / TCM context |