1. Classification by Category
Molds used for Tane-koji(seed koji) (or molds used for koji production) are collectively called koji mold. Koji mold is classified into several different species of fungi. The typical species most commonly used is Aspergillus oryzae which is used in a variety of ways, such as for sake, miso, soy sauce, mirin, and shochu. Moreover, Aspergillus sojae is used for soy sauce, and Aspergillus luchuensis kawachi and Aspergillus luchuensis awamori are used for shochu.
Aspergillus sojae
Aspergillus luchuensis awamori
Aspergillus luchuensis kawachi