What is the most common type of koji used in Shochu?

The most common type of koji used in Shochu is White Koji. This variety is valued for its enzyme activity, which helps in the saccharification process by converting starches from raw materials like barley, sweet potatoes, or rice into fermentable sugars. The high level of amylase enzymes present in White Koji makes it particularly effective for breaking down starches, leading to a more efficient fermentation process that is crucial for producing high-quality Shochu.

While Black Koji, Yellow Koji, and Red Koji each have their own unique characteristics and are used in different types of Japanese spirits or culinary applications, they are not as widely employed in Shochu production as White Koji. For instance, Black Koji is typically associated with the production of certain types of Okinawan spirits and brings distinct flavors and aroma properties that can influence the final product. Yellow Koji is more common in sake production, where the emphasis is on creating a specific flavor profile through a different fermentation process. Red Koji is less commonly used in beverages and is primarily known for its role in food fermentation, particularly in the production of red rice.

Overall, the prevalence of White Koji in Shochu highlights its importance in achieving the desired balance of flavors and alcohol content