WHAT IS SHOCHU?

Shochu is a clear, distilled Koji-based spirit that is indigenous to Japan. It can be made from fermented rice, barley, sweet potato or a variety of other ingredients that are inoculated with Koji - a mould or fungus that is popular in Japanese cuisine. In fact, Koji is known as the national fungus of Japan!

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Shochu could be considered the 'cousin' to Sake, however, it has a unique aroma and flavour that really hero the base ingredient.

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Here at Reed & Co. Distillery, we produce a range of Shochus including Rice and Barley and produce our own koji in-house right here in Bright.