Kuro Koji, Black Koji Kin Spores, 70g/200kg Awamori - Aspergillus Awamori
This is another new item we are getting from direct from Japan. Make your own Awamori (泡盛), which can be expensive to buy bottled.
Black koji (Aspergillus Luchuensis or Aspergillus awamori) is mainly used in Okinawa to produce awamori. It produces plenty of citric acid which helps to prevent the souring of the moromi. Of all three kōjis, it effectively extracts the taste and character of the base ingredients, giving its shōchū a rich aroma with a slightly sweet, mellow taste. Its spores disperse easily, covering production facilities and workers' clothes in a layer of black. Interest in black kōji re-surged among honkaku shōchū makers because of the depth and quality of the taste it produced. Several popular brands now explicitly state they use black kōji on their labels.
More on Awamori and Shochu:
Honkaku Shochu (本格焼酎) translates “genuine shochu.” Honkaku Shochu is produced in small batches on a classic pot still. Since it only gets distilled one time, the flavors of the main ingredient are preserved, giving each type of shochu a unique character. Only shochu produced in this traditional manner can be labeled Honkaku Shochu (本格焼酎).
Awamori (泡盛) is an alcoholic beverage indigenous to and unique to Okinawa, Japan. It is made from long grain Indica rice and is not a direct product of brewing (like sake) but of distillation. All Awamori made today is from long grain Indica rice imported from Thailand, the local production not being sufficient to meet domestic demand. Another name for Awamori used in Okinawa is "island sake" (島酒 shima-zake), or Shima for short. Awamori also relies exclusively on black koji spores to convert the starches in the rice into sugar. As such, awamori only undergoes a one-stage fermentation as opposed to shochu, which undergoes a two-stage fermentation.
Qty NET: 70g - Makes 200kg of awamori
Maker: Higuchi Moyashi, Osaka Japan
Ingredients: Aspergillus Luchuensis (Aspergillus awamori)
Labeling and manufacturer may vary from photos.
- Shelf Life: 6 months to 1 yr+.
Store in freezer for longest shelf-life.
Freezer - 1 year+ spore shelf-life
Refrigeration - 6 months spore shelf-life.
Room Temperature - 1 month shelf-life
Note: If using older spores, you may have to use more per recipe to have the desired results.
These spores can be used directly or cut with rice flour. Use the Standard Koji Rice Instructions for making koji rice found on our main site.
Quick ref: - 200kg steamed rice (Short grain, polished, sushi grade)
- Koji-kin 70g
- Quality sourced water, no city tap water.
See link above for details and equipment needed.