PODCAST | Australian SHOCHU
One for the Shochu lovers.
Hamish chats with Shochu expert and co-host of Japan Distilled Stephen Lyman.
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Explore the Collection
ABOUT
KOJI
SPIRITS
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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.
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.
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In it’s simplest form it is
KOJIx BASE INGREDIENT x FERMENTATION x DISTILLATION
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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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