Yellow koji (Kikoji)

Yellow koji (Okoji, 黄麹) is a type of koji mold used in sake brewing. Its spores are yellow or yellow-green. Yellow koji mainly contributes sweetness and richness, giving the sake a distinctive flavor. This koji mold is also widely used in brewing soy sauce and miso, where it likewise adds depth of flavor. Sake made with yellow koji is characterized by a fruity, showy aroma and can be enjoyed especially for its delicate taste.