Typically, white koji, kuro koji (kuro-koji bacterium) and yellow koji is used for shochu (distilled spirit), kuro koji for awamori (distilled spirit originated in Okinawa), and aka koji (ang-khak) for Shaoxing rice wine. 焼酎には白麹・黒麹(黒麹菌)・黄麹、泡盛には黒麹、紹興酒には赤麹が用いられるのが通常である。 |