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Explore the Collection

KOJI SPIRITS COCKTAILS

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GRAPEFRUIT CHUHAI

This fruity, spritzy rice shochu highball is super easy & enjoyable! 

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YUZUSHU CHUHAI

This delicious low-alc highball is popular in Japanese Izakaya and super simple to make.

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STORMY NIGHT

Our popular riff on the dark & stormy featuring Chilli Koji

ABOUT

KOJI

SPIRITS

Koji Spirits by Reed & Co Distillery was inspired by

Hamish and Rachel’s time working in Japan and enjoying the local spirits. 

The ex-chefs turned distillers Hamish & Rachel have always shared a strong affinity for Japanese techniques and flavour. 

The ex-chefs turned distillers Hamish & Rachel have always shared a strong affinity for Japanese techniques and flavour. This strong tie to their interests and passions fueled their drive to produce the versatile and expressive koji-based spirit in a truly Australian form.

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MORE ABOUT SHOCHU

SHOCHU 101

Shochu is a clear distilled koji based spirit, indigenous to Japan, made from rice, barley, sweet potato & more. The most distinctive feature of shochu is its unique aroma and flavor, that hero the base ingredient.

In it’s simplest form it is 

KOJIx BASE INGREDIENT x FERMENTATION x DISTILLATION

FLAVOUR & AROMA

The flavour of shochu can be described as a multiplication of KOJI x YEAST 

X BASE INGREDIENT 

It produces an aroma that can be unexpected. The result is a structure resembling a cocktail that can be either sweet, bitter or sour with savoury notes, or even a combination of these.  

WHAT IS KOJI?

KOJI IS A MOULD

Koji is otherwise known by its scientific name Aspergillus Oryzae. Aspergillus Oryzae, is a mould in the fungus family in the genus Aspergillus and it is used in fermentation.

Only a few very specific isolated species out of hundreds in the genus aspergillus can be used for Koji.

KOJI SPIRITS JOURNAL 

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Koji Spirits by Reed & Co Distillery

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