Aspergillus kawachii; white koji mold
A mold used in shōchū production; scientific name Aspergillus kawachii (also known as Aspergillus awamori var. kawachi).
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.