为何选择日本供应
Black-koji is the only koji adapted to Okinawan warm-climate fermentation; Aspergillus luchuensis genetics anchor 600+ years of awamori tradition.
核心规格
Citric-acid yield significantly higher than yellow / white koji; tolerates 30°C+ ferment temperatures; essential for awamori and Okinawan upcycled cosmetic ingredients.
典型成品
Awamori starter culture, Okinawan-positioned fermented food, black-koji cosmetic upcycling.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 1–10 kg starter culture; 100 g – 1 kg specialty
- 常规交货周期
- 8–12 weeks
- 原产地
- Okinawa (awamori distilleries), Akita (Konno Shoten), Kagoshima
- 分类
- 传统原料
- 采收季节
- Year-round (continuous starter-culture production)
- 日本监管状态
- Food product; under MHLW good manufacturing practices
- 日文名称
- 黒麹
- 罗马字
- 黒麹
关于本原料
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.
监管状态
| 日本 | Food product; under MHLW good manufacturing practices |
|---|---|
| 欧盟 | Food import; novel-food check for cosmetic extracts |
| 美国 | GRAS by long history (post-1994 NDI for new cosmetic extracts) |
| 中国 | NMPA / TCM context |