A. Luchuensis Spores

A. Luchuensis, like Black Koji, is a special type of Koji which is traditionally used for making Shochu, a distilled drink.

This kind of Koji has gotten a lot of attention since it has been praised so much in the Noma Guide to Fermentation. To quote from the book: “[…] its flavor is remarkable, reminiscent of green apple and lemons. We were thrilled at Noma when we came across this special mold, because the citric acid it produces brings a sharp layer of contrast to the umami-rich flavor of koji.”

When you grow this Koji, please be aware that it can be overpowered by its more famous cousin, A. Oryzae. For this reason I recommend that you use trays/cloths that you have not used with A. Oryzae before (or clean/sterilize your equipment well) in order to avoid cross-contamination.

This is the albino version of A. Luchuensis.

It grows best on barley. Be aware that it grows more slowly initially compared to A. Oryzae, so it is recommended to start this koji at 35°C compared to the usual 30°C for other strains.