Ingredient of Awamori : Black Koji Mold

The black koji mold
The black koji mold

Awamori uniquely uses black koji mold. Black koji can be seen on the walls of distilleries, looking much like soot. Refined Japanese rice wine, or sake, is made using yellow koji mold, and shochu, in Kyushu, is produced using black koji mold that was developed through the mutation of white koji mold.

The black koji mold used for awamori contains a large amount of citric acid; its special characteristics are that bacteria do not easily multiply and it does not spoil easily, even in the hot, damp climate of Okinawa.

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