What characteristic does Black Koji extract from the base product?

The characteristic that Black Koji enhances within the base product is often regarded as contributing to the overall quality, particularly in the production of spirits such as shochu and sake. Black Koji is known for its unique enzymatic properties that enable it to efficiently break down starches and proteins in the base ingredients, leading to a more refined and flavorful spirit. This transformation not only elevates the flavor profile but also enhances the overall complexity and depth of the final product.

While other characteristics like sweetness, fruitiness, and complexity may also be present in spirits made with Black Koji, the primary focus here is on the quality aspect. Spirits produced with Black Koji tend to have a richer and more nuanced range of flavors, ultimately leading to a perception of higher quality. This quality is what distinguishes products made with Black Koji from those using other koji strains, underscoring the significance of Black Koji in the context of spirit production.