What is the flavor profile of White Koji?

White Koji, which is primarily cultivated from the mold Aspergillus oryzae, is known for its significant role in the production of sake, shochu, and other fermented beverages. The flavor profile of White Koji is characterized as subtle and sweet due to the enzymes it produces during fermentation. These enzymes help convert starches into sugars, resulting in a mild sweetness that enhances the overall flavor of the final product.

This gentle sweetness is key to creating well-balanced beverages that can accommodate a range of flavors without overwhelming them, making White Koji a preferred choice in various fermentation processes. This subtlety stands in contrast to more pronounced profiles, such as bold and spicy or smoky and robust, which are not typically associated with the delicate characteristics introduced by White Koji.