Koji Spirits Rice Shochu is a light and floral Australian Rice Shochu. It is a lighter, more aromatic alternative to many traditional spirits (like vodka or gin), designed to be enjoyed neat, over ice or in refreshing highballs and cocktails.
 
KOJI SPIRITS RICE SHOCHU
VOL: 700ml  
ABV: 30%  
STANDARD DRINKS: Approx. 16.6
 
LAB NOTES
Koji: Aspergillus Luchuensis
Fermentation Base: Rain fed Tachiminori Rice (GI Northern Rivers NSW)
Yeast: Sake 901
Time: Long
Distillation: Low Pressure
 
TASTING NOTES
Aroma: Light and fruity with a floral undertone
Palate: Displays of sweet melon with tropical fruit notes
Finish: Creamy yet dry lacto finish
 
WHY YOU'LL LOVE RICE SHOCHU
Made from 100% Australian rice
Crafted with Reed & Co.'s own koji
It's versatility for sipping and cocktails
Smooth, beautiful flavour
 
HOW TO DRINK RICE SHOCHU
Neat
Over ice
With soda and fruit as Japanese-style highball
In cocktails
In a Shochu Martini
 
FOOD PAIRINGS
Pairs beautifully with:
Sashimi
Oysters
Yakitori
Tempura
Grilled seafood
Japanese-inspired dishes
Experience these flavours at Koji Bird Restaurant in Bright.
 
COCKTAIL RECIPES FOR RICE SHOCHU
Grapefruit Chuhai Recipe
Watch: How to Make A Grapefruit Chuhai
Shochu Martini Recipe
Head to 'DRINK ME' for more recipes
 
WHAT IS AUSTRALIAN RICE SHOCHU
Australian Rice Shochu is a distilled spirit inspired by the Japanese version and crafted with Australian ingredients. At Reed & Co. Distillery, we use 100% Australian Tachiminori rice and our own house-made koji, which naturally converts the rice's starches into fermentable sugars and creates the spirit's delicate floral aromas and subtle fruit character.

Our Rice Shochu is a distinctly Australian expression of this traditional spirit—light, floral and fruit-forward, with notes of sweet melon, tropical fruit and a clean, dry finish. Enjoy it neat, over ice, with soda or in refreshing cocktails.
 
Unlike sake, which is brewed, Shochu is distilled for a smoother, more versatile spirit. It also differs from vodka by retaining the flavour and character of its base ingredient rather than being distilled to neutrality.