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WE ARE CRAFTING GENUINE AUSTRALIAN SHOCHU
WE PRODUCE
OUR OWN KOJI
All of our Koji Spirits are produced using our own Koji base. This is to ensure that there is a consistency in quality.
We source high quality Australian grains, which are inoculated with a Koji spore and monitored in a temperature and humidity controlled Koji room to achieve optimal Koji.
FERMENTATION
This is where we have all the fun. Fermentation is a craft all of its own and one that we have been refining for many years. The koji is technically the first fermentation which is followed by a second long fermentation. All of this happens under the watchful eye of Hamish at Reed & Co Distillery in Bright. All of our Koji Spirits have a long fermentation period with regular feeding and aeration.
This is where all of the starches, proteins etc compounds to produce flavour building acid. The addition of yeast develops aromas that are required to complete the desired palette.
HONKAKU STYLE
We choose to produce our Shochu in the traditional Honkaku style, meaning it goes through a single distillation. Koji Spirits Shochu is made in our low temperature vacuum still. This ensures that the spirit retains the qualities of the base ingredient, accentuating the aroma and flavour to deliver perfectly balanced Shochu.
INGREDIENTS
All of the ingredients in our Koji Spirits are real. No artificial flavourings or additives. All flavour is derived from the process and source ingredients like Yuzu sourced from the Ovens Valley featured in our award winning Yuzushu and Yuzu Chu-hai ready-to-drink premium cocktail.
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