Aspergillus luchuensis

Species of fungus

Aspergillus luchuensis is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli which are important industrial workhorses. The fungus has been used to make awamori, a distilled spirit in Okinawa Island, Japan, and is also used to make shōchū and sake. This species was first isolated and described by Tamaki Inui of the University of Tokyo in 1901. For more than 100 years there has been confusion between this species and Aspergillus awamori and Aspergillus niger with regard to scientific names and classification.

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