为何选择日本供应
Shiro-koji was discovered and refined in Kagoshima for warm-climate honkaku shōchū; Japanese moyashi-ya producers maintain global monopoly on starter cultures.
核心规格
Citric-acid pathway dominant (vs lactic-acid in yellow koji); essential for tropical-climate fermentation; alpha-amylase active.
典型成品
Honkaku shōchū fermentation starter, sake-yeast alternative blends, specialty fermented condiments.
At a glance
- 已收录供应商
- —
- 常规 MOQ
- 1–10 kg starter culture; 100 g – 1 kg specialty grades
- 常规交货周期
- 8–12 weeks
- 原产地
- Kagoshima (Kawachi), Akita (Konno Shoten), Aichi
- 分类
- 传统原料
- 采收季节
- Year-round (continuous starter-culture production)
- 日本监管状态
- Food product; specific koji starter culture; under MHLW good manufacturing practices
- 日文名称
- 白麹
- 罗马字
- 白麹
关于本原料
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).
监管状态
| 日本 | Food product; specific koji starter culture; under MHLW good manufacturing practices |
|---|---|
| 欧盟 | Food import; novel-food check for some applications |
| 美国 | GRAS by long history of use |
| 中国 | NMPA food / TCM context |