Shiro-Koji (White Koji Mold)
白麹 (白麹)
Por que sourcing do Japão
Shiro-koji was discovered and refined in Kagoshima for warm-climate honkaku shōchū; Japanese moyashi-ya producers maintain global monopoly on starter cultures.
Spec principal
Citric-acid pathway dominant (vs lactic-acid in yellow koji); essential for tropical-climate fermentation; alpha-amylase active.
Produto final típico
Honkaku shōchū fermentation starter, sake-yeast alternative blends, specialty fermented condiments.
At a glance
- Fornecedores listados
- —
- MOQ típico
- 1–10 kg starter culture; 100 g – 1 kg specialty grades
- Prazo típico
- 8–12 weeks
- Regiões de origem
- Kagoshima (Kawachi), Akita (Konno Shoten), Aichi
- Categoria
- Materiais tradicionais
- Época de colheita
- Year-round (continuous starter-culture production)
- Status regulatório no Japão
- Food product; specific koji starter culture; under MHLW good manufacturing practices
- Nome japonês
- 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).
Status regulatório
| Japão | Food product; specific koji starter culture; under MHLW good manufacturing practices |
|---|---|
| União Europeia | Food import; novel-food check for some applications |
| Estados Unidos | GRAS by long history of use |
| China | NMPA food / TCM context |