Meet three Australian distillers embracing this distinctive and delicious flavour profile.
have one thing in common: they’re made using a “starter culture” that converts starch in grains – rice, sorghum, barley – into fermentable sugars that can be brewed or distilled.
A small but growing band of Australian brewers and distillers is also exploring koji and qū-based drinks. Sanyou Tasmanian Baijiu, launched last year, is the latest locally produced strong Chinese white spirit.
But to make more distinctive, truly local sakes, Kingsley-Shaw and Hanley are experimenting with spontaneous yeast fermentations , and are looking to collaborate with Hamish Nugent, of ReedAdvertisement “Unlike Western beer or whisky making, where malting the barley and then boiling the mash releases a lot of sugars at once and results in a fast ferment, the koji slowly releases the sugars to the yeast and produces citric acid which drops the pH of the liquid, meaning we can keep the ferment going for 30 days. This means we have lots of complex flavours that we can then capture in the distillation.
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