Aspergillus luchuensis (Black koji mold)
Aspergillus luchuensis
Japanese: 黒麹菌（Aspergillus luchuensis）
A koji mold traditionally used for Okinawan awamori production. It produces large amounts of citric acid, enabling brewing in hot and humid environments. Its spores are dark brown to black.
Black koji mold developed alongside Okinawan awamori production. Its scientific name, luchuensis, means 'of Ryukyu,' revealing its origin.
As the name suggests, its spores are dark brown to black, with the drawback of easily soiling work spaces. However, its massive citric acid production keeps contaminants at bay even in hot environments.
In recent years, an increasing number of distilleries use black koji not only for awamori but also for honkaku shochu. Black koji shochu is characterized by its rich, powerful flavor. From Okinawa to Kyushu and beyond, the stage for black koji mold continues to expand. A theme that reveals the depth of fermentation science.