White kojiWhite koji (白麹) is a mutation of black koji: clean, light, gentle shochu.Japanese白麹（しろこうじ）GroupShochu & awamoriFrom “Types of shochu and awamori”Read “Types of shochu and awamori”Related termsBlack kojiThe awamori koji: bold, rich, full-bodied shochu.KojiSteamed 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
