Kuro-Koji (Black Koji Mold)
黒麹 (黒麹)
Mengapa memilih Jepang
Black-koji is the only koji adapted to Okinawan warm-climate fermentation; Aspergillus luchuensis genetics anchor 600+ years of awamori tradition.
Spesifikasi utama
Citric-acid yield significantly higher than yellow / white koji; tolerates 30°C+ ferment temperatures; essential for awamori and Okinawan upcycled cosmetic ingredients.
Produk akhir tipikal
Awamori starter culture, Okinawan-positioned fermented food, black-koji cosmetic upcycling.
At a glance
- Pemasok terdaftar
- —
- MOQ tipikal
- 1–10 kg starter culture; 100 g – 1 kg specialty
- Waktu tunggu tipikal
- 8–12 weeks
- Daerah asal
- Okinawa (awamori distilleries), Akita (Konno Shoten), Kagoshima
- Kategori
- Bahan tradisional
- Musim panen
- Year-round (continuous starter-culture production)
- Status regulasi Jepang
- Food product; under MHLW good manufacturing practices
- Nama Jepang
- 黒麹
- Romaji
- 黒麹
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; under MHLW good manufacturing practices |
|---|---|
| Uni Eropa | Food import; novel-food check for cosmetic extracts |
| Amerika Serikat | GRAS by long history (post-1994 NDI for new cosmetic extracts) |
| Tiongkok | NMPA / TCM context |