Aspergillus oryzae

Aspergillus oryzae
Japanese: Hepburn; Kōji.
Mycology: filamentous mould.
Used: to ferment soybeans to soy sauce; to ferment bean paste, including miso; to saccharify rice, grains and potatoes to make alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū; for the production of rice vinegar; this is done since at least 2000 years ago in China and east Asia.