Kuro-Koji molds are Aspergillus luchuensis.

Abstract

National research institute of brewing Journal of The Brewing Society of Japan 2015, 110(2):64-67. Abstract Since the initial description of the awamori mold as Aspergillus luchuensis over a century ago, the classification of black Aspergillus molds, including those used in shochu and awamori production, has been in a state of confusion for a long time. Over the past several years, the author has proposed a classification of black koji molds based on the results of molecular phylogenetic analysis and toxin production tests. Recently, these efforts have borne fruit, and after discussions involving international experts in fungal taxonomy, it has been confirmed that black koji molds should be classified as A. luchuensis, distinct from species like A. niger. In this paper, the author provides an overview of the process that led to the reclassification of black koji molds, including the factors contributing to the classification confusion, and reflects on the characteristics of the major black koji molds that have been described thus far.