Yellow kojiYellow koji (黄麹) is the sake koji; in shochu it gives fruity, floral aromas.Japanese黄麹（きこうじ）GroupShochu & awamoriFrom “Types of shochu and awamori”Read “Types of shochu and awamori”Related termsKojiSteamed rice (or barley) grown with koji mould. Its enzymes turn starch into sugar, the heart of brewing.Updated 30 September 2026Back to the glossaryAll guides
