Shiro-Koji (White Koji Mold)
白麹 (白麹)
Por qué hacer sourcing en Japón
Shiro-koji was discovered and refined in Kagoshima for warm-climate honkaku shōchū; Japanese moyashi-ya producers maintain global monopoly on starter cultures.
Spec clave
Citric-acid pathway dominant (vs lactic-acid in yellow koji); essential for tropical-climate fermentation; alpha-amylase active.
Producto final típico
Honkaku shōchū fermentation starter, sake-yeast alternative blends, specialty fermented condiments.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 1–10 kg starter culture; 100 g – 1 kg specialty grades
- Plazo típico
- 8–12 weeks
- Regiones de origen
- Kagoshima (Kawachi), Akita (Konno Shoten), Aichi
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- Year-round (continuous starter-culture production)
- Estado regulatorio en Japón
- Food product; specific koji starter culture; under MHLW good manufacturing practices
- Nombre japonés
- 白麹
- Romaji
- 白麹
Sobre este ingrediente
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).
Estado regulatorio
| Japón | Food product; specific koji starter culture; under MHLW good manufacturing practices |
|---|---|
| Unión Europea | Food import; novel-food check for some applications |
| Estados Unidos | GRAS by long history of use |
| China | NMPA food / TCM context |