Non-browning yellow koji mold (Hikappensei Ki Koji Kin)

Non-browning yellow koji mold (Hikappensei Ki Koji Kin) is a type of yellow koji mold (Aspergillus oryzae) characterized by its inability to produce tyrosinase, an enzyme. This mold is used mainly in sake brewing and plays an important role in producing high-quality sake. Because tyrosinase oxidizes polyphenols and produces a brown color, using a non-browning yellow koji mold helps keep the color of the sake bright and can have a positive influence on its flavor and aroma. This strain is particularly valued in premium sake such as seishu and Ginjo, where it helps bring out delicacy and a clean character in the flavor.