Kuro koji kin (black koji mold)

Kuro koji kin (black koji mold) is a type of koji mold used mainly in the production of awamori, and its spores are blackish brown. This mold is indispensable to Okinawa's distinctive style of alcohol making. Using black koji mold brings out a unique flavor and aroma, and it also helps alcoholic fermentation. In addition, black koji mold has antibacterial properties; by suppressing the growth of unwanted microbes, it contributes to producing high-quality alcohol. Because it has flavors and characteristics different from those of other koji molds, such as white koji mold and yellow koji mold, it is one of the elements that create the distinctive taste of awamori.