Black koji
Black koji (黒麹) is the awamori koji: bold, rich, full-bodied shochu.
- Japanese
- 黒麹（くろこうじ）
- Group
- Shochu & awamori
From “Types of shochu and awamori”
Okinawa's spirit from Thai rice and black koji (Ryukyu awamori). Aged three years or more it becomes kusu: rounder, sweeter, with vanilla-like notes.
Related terms
- AwamoriOkinawa's spirit from Thai rice and black koji, made with an all-koji mash.
- KojiSteamed rice (or barley) grown with koji mould. Its enzymes turn starch into sugar, the heart of brewing.
- White kojiA mutation of black koji: clean, light, gentle shochu.
- Ryukyu awamori (GI Ryukyu)Awamori under the "Ryukyu" geographical indication: black koji (Aspergillus luchuensis) and Okinawan water only, fermented, distilled, stored and bottled in Okinawa. Designated in 1995.