Benikoji (red koji)

Benikoji (red koji) is a type of koji made with Monascus, a mold that produces a red pigment. It is produced by growing Monascus on steamed rice. Benikoji is known as an important ingredient in red liquor (紅酒, given in the source as "anchu") made mainly in China and Taiwan. In recent years it has also drawn attention in Japan. In products such as "Akai Sake," developed mainly at a brewing research institute in Niigata Prefecture, a new style of sake is made using the pigment of Monascus. Sake made with benikoji is characterized by a distinctive flavor and a beautiful red color, and is said to pair especially well with food.