is a fungus used in Japanese cuisine which ferments soybeans to produce miso and soy sauce, and saccharify rice, potatoes and grains for fermentation in the making for sake and shochu.

"Red kōji-kin" is a separate species, Monascus purpureus.

External links

• Sake World's description of koji

Aspergillus | Alcohol

Aspergillus oryzae | Aspergillus oryzae | Aspergillus oryzae | 麹