MEET THE MAKER: SHOCHU | MARLIVALE FARM X REED & CO DISTILLERY
Reed & Co Owner/Distiller Hamish chats with farmer Mac from Marlivale Farm. They discuss all things rice, shochu, farming and koji
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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.
Explore the Collection
Discover Koji based spirits by Reed & Co Distillery
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
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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