Kuro-Koji (Black Koji Mold)
黒麹 (黒麹)
Pourquoi sourcer au Japon
Black-koji is the only koji adapted to Okinawan warm-climate fermentation; Aspergillus luchuensis genetics anchor 600+ years of awamori tradition.
Spec clé
Citric-acid yield significantly higher than yellow / white koji; tolerates 30°C+ ferment temperatures; essential for awamori and Okinawan upcycled cosmetic ingredients.
Produit fini typique
Awamori starter culture, Okinawan-positioned fermented food, black-koji cosmetic upcycling.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 1–10 kg starter culture; 100 g – 1 kg specialty
- Délai typique
- 8–12 weeks
- Régions d'origine
- Okinawa (awamori distilleries), Akita (Konno Shoten), Kagoshima
- Catégorie
- Matériaux traditionnels
- Saison de récolte
- Year-round (continuous starter-culture production)
- Statut réglementaire au Japon
- Food product; under MHLW good manufacturing practices
- Nom japonais
- 黒麹
- Romaji
- 黒麹
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; under MHLW good manufacturing practices |
|---|---|
| Union européenne | Food import; novel-food check for cosmetic extracts |
| États-Unis | GRAS by long history (post-1994 NDI for new cosmetic extracts) |
| Chine | NMPA / TCM context |