白麹・黒麹 White or Black citric koji
Naturally derived citric acid in Koji creates sourness as well as sweetness and Umami.
White or Black Koji is unfamiliar to many even in Japan, until recently.
This is now a big hit in Japan.
This type of koji has been used to make Awamori and Shochu in Kyushu and Okinawa, where the climate is warm and humid. For both Black and White koji, enzyme is produced as usual, but at the same time citric acid is also produced. Therefore, sweetness and Umami at the same time sourness appear in the final products you make with those koji.
The Miyamoto Koji Store in Nishio City, Aichi Prefecture (the Koji Store where I stayed for 2 weeks) focused on Black koji few years back and made a sweet black koji amazake, sweet amazake with sourness.
Naturally derived citric acid in Koji creates sourness as well as sweetness and Umami.
Sweet and sour amazake with a sour taste is perfect in summer especially!
Note: There is a slight difference between Black and White in the aroma, and White koji tends to be more liquid due to a higher liquefying enzyme production.
Black Koji spores are black, but mycellium is white. Kojiron’s Black Koji making finish before sporation, therefore, the colour of Koji is not so black.
Usage: Amazake, soy sauce koji, shio koji, etc.
聴き慣れない白麹、黒麹。
今これが日本で大ブレイク中。
温暖多湿な九州や沖縄での泡盛・焼酎づくりにつかわれてきた麹菌。
どちらも麹の酵素と同時にクエン酸が作られます。
麹の溶けがよく、酸味と同時に甘み、旨味の出る麹。
数年前、これに着目したのが愛知県西尾市にあるみやもと糀店（私が住み込滞在させて頂いた糀店）店主の宮本貴史さん。
夏場に飲む酸味のある甘い黒麹甘酒が美味しい！
自然由来のクエン酸も摂ることができる身体にも嬉しい甘酒だ、と販売をされたのが火付けでブームに。
白麹・黒麹、どちらも酸味も甘みも出しますが、ほのかに香りと溶けに違いがあります。
白麹の方が液化酵素生成が多めでサラサラ感が強く溶けが良い。
主な用途： 甘酒・醤油麹・塩麹など
※ 黒麹は名前通り黒い麹ですが、黒色は麹の胞子の色による黒色で菌糸は白になります。Kojironの黒麹は胞子が付く前に出来上がりとするので麹の色の黒さは薄いですが酵素はしっかりと作られてます。
オーダーを頂いてからの仕込みとなるので発送まで数日を要することがあります。
尚、生麹の郵便発送は涼しい期間のみとなります。
気温が高い時期はバーデンのでのピックアップでのお引き取りでお願いします。
Fresh Koji Price
500g–CHF35
1kg –CHF60
During warm season, fresh Koji is avarable only for pick-up in Baden
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