noun
Aspergillus kawachii; white koji mold
A mold used in shōchū production; scientific name Aspergillus kawachii (also known as Aspergillus awamori var. kawachi).
白麹菌は焼酎の製造に欠かせない。
White koji mold is essential for shōchū production.
Black koji mold (Aspergillus luchuensis), also used in shōchū and awamori; produces more citric acid than white koji mold.
Compound of 白 (shiro, 'white') + 麹菌 (kōji-kin, 'koji mold'). The name refers to the whitish color of the mold's spores.