From Japan to Bright: The Story Behind Our Koji Spirits
- Reed & Co Distillery
- Jun 16
- 2 min read
In the heart of Bright, Victoria, we at Reed & Co. Distillery are pioneering the art of Shochu making in Australia. We are currently the only commercial Shochu producers in Australia - a title that makes us very proud.
Having spent a lot of time living and working in Japan, our founders Rachel and Hamish fell in love with Japanese traditions, cuisine and culture - and brought that passion back to Bright with them.
We have taken our inspiration from those centuries-old Japanese traditions, and embarked on a journey to craft Shochu here in Australia that honours the past while embracing the unique terroir of our homeland.
The result? Koji Spirits by Reed & Co Distillery.
Crafting Shochu in Bright
Our Shochu journey begins with sourcing premium Australian grains, like the rain-fed Tachiminori rice from Northern NSW that we use in our Rice Shochu. These grains are inoculated with Koji spores which are meticulously cultivated in our temperature and humidity-controlled Koji room right here in Bright (to read more about Koji and how it's made, head here).
This first fermentation sets the stage for a second, longer fermentation, where yeast is introduced to develop the aromas and flavours of the Shochu. The result is a Honkaku-style Shochu, distilled once in our low-temperature vacuum still to preserve the essence of the base ingredients.
Our Koji Spirits Range
Many years of R&D, passion and experimentation has led to our Koji Spirits range, now in full production and officially Australia's first commercially-available Australian Shochu:
Australian Rice Shochu: A light and fruity shochu with notes of sweet melon and tropical fruits, showcasing the purity of Australian rice.
Yuzushu: Combining our Rice Shochu with fresh yuzu from the Ovens Valley, this liqueur offers a bright, citrusy profile that's both refreshing and complex.
Chilli Koji Liqueur: A bold fusion of Barley Shochu and macerated chillies, delivering a warm, spicy, and smoky experience.
Yuzu ChuHai: Our award-winning ready-to-drink cocktail, blending Rice Shochu with local yuzu.
Embracing the Koji Culture
Beyond distillation, our passion for Koji extends to the culinary world. In 2021, we introduced Koji Bird, our Izakaya-style restaurant in Bright. Here, we celebrate the versatility of Koji through dishes like woodfire-grilled Koji Chicken and Venison Tataki, offering guests a the experience of tasting our Koji-infused creations.
Our journey into Shochu is more than a new product line for us - it’s a reflection of who we are: curious drinkers, dedicated producers, and proud storytellers.
