"A label to look for"
- Reed & Co Distillery
- Apr 30
- 2 min read
We’re thrilled to share that Reed & Co Distillery has been featured in a new article by Broadsheet, “Six to Try: Asian Spirits and Saké Made in Australia” – a curated list of standout Australian producers crafting innovative takes on traditional Asian spirits like saké, soju, baijiu, and shochu.
As one of just six distilleries featured from across the country, we were recognised for our pioneering work with koji fermentation and our growing line-up of Japanese-inspired koji spirits.
Koji Spirits, With a Victorian Twist
The article highlights how our founders - chef-turned-distillers Hamish Nugent and Rachel Reed, have brought their culinary roots and fermentation expertise into the distillery, crafting unique expressions like our:
Honkaku-style Rice Shochu: made using Australian Tachiminori rice
Chill Koji: a Barley shochu liqueur infused with guajillo and chipotle chillies
Yuzushu and Umeshu: made with fruit like yuzu and plum
Ready-to-drink Yuzu Chuhai cans: a refreshing mix of rice shochu, locally grown yuzu, and soda.
With a strong focus on local ingredients, traditional methods, and flavour-forward experimentation, we’re proud to be at the forefront of a movement that’s reimagining classic Asian spirits in an Australian context.
Why This Matters
Being recognised by a publication like Broadsheet not only reflects the growing curiosity around Asian spirits in Australia – it also signals a shift in what drinkers are looking for: craft, culture, and creativity.
As Broadsheet notes, Australians are embracing Asian drinks in all forms, from saké and soju to highballs and hard lemon. Our inclusion is a testament to the evolving local palate and to our role in shaping the next wave of Australian distilling.
WANT TO TRY IT FOR YOURSELF?
Browse our Koji Spirits online, or visit us in Bright to explore the full range.
