The white koji fungus, Aspergillus luchuensis mut. kawachii, is used for the production of shochu, a Japanese traditional distilled spirit. It produces large amounts of amylolytic enzymes and citric acid during the fermentation process. There are three types " black Koji" "white Koji" and "yellow Koji". The Black Koji is mainly used for fermentation of Awamori. White Koji is for Shōchū and Yellow Koji is for sake.