True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Starters and koji from Kagoshima and the rest of Kyushu, Japan
White koji is steamed rice or barley grown with the albino mutant of the black awamori mould. It is grown for about 42 hours; the koji is mixed three times as it heats to about 40 °C, then held cooler so the mould makes citric acid. Many shochu makers use it, because it keeps black koji's acid and enzymes without the black colour.
| Polished rice600 g | Soaked 1 h, drained 1 h, steamed 1 h, cooled to 45 °C (lab method)[wang2023] |
| White koji seed culture6 g | A commercial seed from Kawachi Gen-ichiro Shoten, Kagoshima, in the lab method[wang2023] |
| Starter | defined-culture: white koji spores (A. luchuensis mut. kawachii, an albino mutant of the black koji mould) |
Total time across the recorded steps: 45 h
What changes: Soaked rice is steamed and cooled
Output: steamed rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
White koji is steamed rice or barley grown with the albino mutant of the black awamori mould. It is grown for about 42 hours; the koji is mixed three times as it heats to about 40 °C, then held cooler so the mould makes citric acid. Many shochu makers use it, because it keeps black koji's acid and enzymes without the black colour. Made in 4 steps over 45 h. The longest step, seed and keep warm in a heap (tane-tsuke), takes 19 h (Wang T 2023) and runs at 35–38 °C (Wang T 2023). Aspergillus luchuensis mut. kawachii does most of the fermenting.
| Main step | 19 hReported[wang2023] | Seed and keep warm in a heap (tane-tsuke) |
|---|---|---|
| Temperature | 35–38 °CReported[wang2023] | Seed and keep warm in a heap (tane-tsuke) |
White koji is an albino mutant of the black awamori mould. It keeps the black mould's amylase and citric acid, but it has no black colour.
The citric acid the mould makes keeps the mash pH low and holds back microbes other than the yeast. White koji belongs to Aspergillus section Nigri, which also holds A. niger; some A. niger strains make ochratoxin or fumonisin, but Hayashi et al. state that the three koji fungi used for shochu and awamori cannot make mycotoxins.
Every number is labelled with how it is known. How this atlas is made
Shochu was first made with yellow koji; Kagoshima makers took up black koji from Okinawa around 1910, and the Satsuma GI rules record black and white koji among the Meiji-era advances. In the early 1900s a white colony was picked out of black koji to get a colourless strain, named Aspergillus kawachii. Molecular work later found black and white koji to be the same species, and it was renamed A. luchuensis mut. kawachii.
