Japanese-inspired Australian craft spirit producer Reed & Co Distillery has relaunched its Koji Spirits range with a bold new look, designed to capture the spirit of koji-making culture.
Five years since the initial launch of the brand, Koji Spirits’ new identity features the ‘Koji creature’ on each bottle, designed by a Melbourne creator who found his love for illustration while living in Japan.
Reed & Co Distillery Co-owner and Producer Rachel Reed said: “We wanted to have fun and bring a visual representation that matches the unique spirits. We think our Koji creature is unique, intriguing and fun, an element embodied through our Koji Spirits that are made for curious drinkers.”
The bottled spirit range features three products, Australian Rice Shochu, Yuzushu, and Chilli Joji.
Made with rain-fed tachiminori rice from Northern NSW, Australian Rice Shochu is a honkaku-style shochu with light and fruity aromas and a palate of sweet melon with tropical fruit notes. Yuzushu is crafted from Australian rice shochu and fresh yuzu from the Ovens Valley, being the strongest performing spirit in the portfolio and an entry-level product for first-time shochu drinkers.
Rounding out the spirit range, cult-favourite Chilli Joji is a warm, spicy, smoky liqueur made with barley koji and macerated chilli, best served with ginger beer and lime.
Distiller and Co-owner Hamish Nugent says he is excited about where the range will go next.
“As chef distillers we are constantly in the pursuit of flavour and the perfect drinking experience. We had a desire to make a quality local shochu and really have fun with the nuanced flavours you can create working with koji.”
Koji Spirits also produces two RTD chuhai cocktails in 250ml can format, available in two flavours, pineapple and yuzu, with the former claiming the title of Best Ready-to-Drink Cocktail at the 2024 Australian Distilled Spirit Awards.
The revamped Koji Spirits range lands on shelves nationwide today.