Jagari - White Koji

Our Australian take on a Japanese island classic. We sourced raw Jaggery sugar from the Cardwell Company in Far North Queensland to honour Kokuto (brown sugar) shochu of Amami Oshima. The rich, unrefined sugar is fermented with our own hand-made koji, cultivated from premium Australian Koshihikari rice, bridging the gap between multiple craft traditions.

This single pot distilled spirit yields a wonderfully smooth, caramel-kissed aroma. The palate is defined by a deep, molasses-like sweetness that is cleaned and balanced by the earthy umami of the koji. Savour it neat, with a single large ice cube, or as a new-world spin on classic rum based cocktails.