White & Black Koji

Generally, Sake is brewed using yellow koji. However, with the evolution of sake brewing techniques, new types of sake have been produced using white and black koji, which were originally used for brewing shochu and awamori. This results in a flavor profile rich in citric acid, with a strong acidity that presents various pairing possibilities. Sake brewed with black koji tends to have a fuller body compared to that brewed with white koji.

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