A spicy one, not a sweet one. The mule format works for every dark shochu, and it is the most forgiving way to serve one.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Kokuto shochu and ginger beer is a dark and stormy at half the proof Imo shochu mule: ginger beer, lime, over ice Cold, and fizzy enough to matter. One part shochu to three or four parts soda; if it tastes thin, go one to two next time.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Daiyame and other new-wave imo shochu are marketed as highballs by the distilleries themselves Shochu and soda over ice is the most ordinary drink in Japan The shortcut to a sour when there is no fresh lemon. Less sweet is better.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Rice shochu and lemon soda A lemon soda softens imo shochu for the unconvinced Dry cava or crémant. Acid and bubbles in one pour, which is exactly what a distilled spirit has none of.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Shochu and brut sparkling is a French 75 at lower proof; the acid is the point A kokuto shochu French 75 A dry tonic (Fever-Tree, Q). One part spirit, three parts tonic, a citrus wedge.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Shochu tonic: bitter, sweet, low proof, and better than it sounds Imo shochu and tonic is what Kagoshima distilleries now recommend to first-timers Bitter orange: sour and aromatic rather than sweet, the citrus that goes into ponzu. Bottled juice is sold for cooking and works straight in a glass. Use the peel too, it carries most of the smell.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Daidai is the citrus in ponzu, and ponzu is already on the table next to imo shochu Brown sugar and bitter orange is rum and orange with the sugar turned down A Miyazaki citrus eaten with the white pith left on, which is sweet rather than bitter. Gentler and more floral than lemon, so it flavours a drink without taking it over.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. A Miyazaki citrus and a Miyazaki spirit, which is usually all the reason a pairing needs Softer acid than lemon, so the rice sweetness stays in the glass Fresh juice, never bottled. It is the whole basis of the lemon sour, and the quickest way to put acid into a spirit that has almost none of its own.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Rice sweetness wants acid, and lemon is the simplest acid there is Brown sugar and lemon is the daiquiri logic, in a lighter spirit The Japanese citrus that tastes like grapefruit, mandarin and lemon at once, with a floral peel. A little zest or juice goes a long way.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Kagoshima bartenders reach for yuzu with imo shochu first The classic pair: rice sweetness under yuzu zest Fresh juice, a syrup, or a good ginger beer. The spice that makes a low-proof drink feel like it has a backbone.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Ginger and sweet potato is a Japanese autumn kitchen Ginger and brown sugar is a dark and stormy with an Amami accent Ginger and rice: think of the pickled ginger next to sushi The gentle ginger. For bottles that a ginger beer would bully.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Gentler than ginger beer; right for a soft rice bottle A plain or ginger kombucha. Acid, bubbles and a little funk, none of which survive a still.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Acid and bubbles on rice sweetness Okinawa's own citrus, picked green and sharp, more bitter than lime and more floral than sudachi. Squeezed over awamori and soda it is what the islands actually drink.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Okinawa's citrus against Amami's sugar, which is the whole southern islands in a glass A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Squeezed over rice, it is the flavor of a Japanese autumn table Hot water in the glass first, spirit poured on top so it mixes itself. Around 40C in the glass is the sweet spot. This is not the only way, it is one way.
Why this works Hot water is the Kagoshima serve and it earns its reputation: heat pulls the earth and the sweetness up out of the glass. Cold water does the opposite and lengthens it without changing its shape. Oyuwari: hot water first, then shochu, six to four. Imo shochu opens up in warmth Kokuto oyuwari smells of brown sugar candy Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Rice and matcha agree, which is why the pairing turns up on menus at all Matcha and brown sugar is a wagashi Unsweetened, cold. One part shochu to three or four parts tea, over ice.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Rice shochu and oolong is a Kyushu dinner drink Oolong's toast meets sweet potato's roast Soft water, cold, over ice or not. One to one is normal. Mix a day ahead (maewari) and the edges round off.
Why this works Hot water is the Kagoshima serve and it earns its reputation: heat pulls the earth and the sweetness up out of the glass. Cold water does the opposite and lengthens it without changing its shape. Rice shochu mizuwari is a dinner drink in Kumamoto Maewari: mix imo shochu and water a day ahead and it rounds out The non-alcoholic koji drink, sweet from rice starch alone. Blend with the spirit and ice; it is a shochu smoothie.
Why this works Koji rice porridge on a rice drink; the same koji, before and after fermentation Koji meets koji Amazake softens imo shochu into a winter dessert Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. Sakamoto's, fermented outdoors in earthenware jars in Fukuyama and aged at least a year; Toiro and Japanese Taste ship it in the US. A teaspoon in a mizuwari is the whole intervention, and a second one is usually a mistake.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Black vinegar is rice fermented with koji and then soured, so it is the same mould arriving a second time The most useful tropical fruit for mixing: intensely aromatic and properly sour. Pulp with seeds, or a good puree.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Tropical acid against sweet-potato depth is a modern Kagoshima cocktail Umeboshi (salt-pickled), ume syrup, or the fruit's own liqueur. Sour, salty and savory at once.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Ume sour: the second most ordered shochu drink in Japan after lemon Salt-plum and imo shochu in hot water is a Kagoshima winter Eden Foods sells it as Ume Plum Vinegar in most US supermarkets, and it is one of the cheapest things on this list. A bar spoon, and unlike a crushed umeboshi it can go into a shaken drink.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Salt and lactic acid land on the sweetness koji leaves behind Montenegro, Nonino, Averna. Equal parts with a dark shochu over ice is a whole drink.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Brown sugar and bitter herbs Amaro's herbs answer imo shochu's earth Campari, Aperol, or a Japanese bitter like Kina. Shochu is low enough in proof to make an aperitivo you can actually have two of.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. A negroni built on shochu is a real drink on real menus Kokuto shochu and red bitter is a boulevardier logic Angostura or a Japanese aromatic. Two dashes.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Kokuto old fashioned Bitters give imo shochu a stirred-drink shape A stick in hot water with the spirit, or a light syrup. Winter.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Brown sugar and cinnamon Cinnamon on sweet potato is a pie Hoppy Beverage Co. has made it in Tokyo since 1948; at 0.8 percent it is legally a soft drink, and it is hard to find outside Japan. Chill the bottle, the shochu and the mug and no ice is needed.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. A small piece steeped in the bottle overnight. Savory depth without salt.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Steeping kombu in alcohol is a real preparation in a Japanese kitchen Mineral on mineral A pinch in the glass or a half rim. Salt does not make a drink salty in small amounts; it makes it taste more like itself.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. A salt rim on an imo shochu drink is a Kagoshima bar trick Salt and brown sugar One salted plum, crushed with a spoon in the glass. Salty, sour, savory.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Imo shochu, hot water, umeboshi: a Kagoshima winter Ume and rice is a rice ball Orange with a raspberry edge. Winter fruit; worth waiting for.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Black tea and brown sugar is milk tea logic Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. A Kyushu winter fruit with a Kyushu winter spirit Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Mikan juice over rice sweetness is gentle and familiar Kagoshima bartenders pair imo shochu with mikan when it is in season Cold-brewed hibiscus tea: sour, cranberry-red and floral. Acid and color in one pour.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Its acid is what rice bottles need Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a national drink in Japan.
Why this works Calpis and rice shochu is a sweet-and-sour sour Calpis softens imo shochu for people who think they do not like it Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. Bitter, bright and forgiving. Ruby or white both work; white is drier. The grapefruit sour is a real bar order in Japan, not a novelty.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. On an already sweet bottle it turns to grapefruit candy There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Grapefruit and imo shochu is a Kagoshima bar staple; the bitterness answers the earth Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. Lime's green edge can read metallic against soft rice sweetness There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Lime and cane sugar spirit is the oldest pairing in rum, and kokuto shochu is a cane spirit Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Bitter tea and a sweet bottle argue Ryokucha-hai: rice shochu with green tea is an ordinary Kyushu order Green tea softens the earth in imo shochu without hiding it Unsweetened juice. Sharp and a little tannic, useful for cutting sweetness.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Tart cranberry gives soft rice sweetness structure Muddled with the seeds. Green, sour and refreshing, and cheap year round.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Sour enough to be useful. Muddle a handful, or use a good puree.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Its acidity is what soft rice bottles need A few crushed pods, or a syrup. Floral, citrusy and warm at once; it bridges fruit and spice.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Cardamom and brown sugar is a chai Coconut water for lengthening, coconut milk or cream for weight.
Why this works The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Brown sugar spirit and coconut is Amami and the Caribbean agreeing A quarter ounce. Menthol and bitterness, for the darkest bottles.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Fernet and cane spirit is an Argentine instinct Domaine de Canton or similar. The mule flavour without the sugar load of a ginger beer, and it works hot as well as cold.
Why this works Ginger and sweet potato is a winter kitchen pairing before it is a bar one Brown sugar and ginger is the oldest warm drink there is White miso whisked into a syrup, a small spoon per drink. Salty, sweet and savory at once.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Miso is koji too; the bottle and the paste share a mold Miso and roasted sweet potato is a Kagoshima side dish A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Gari sits next to sushi rice; it sits next to a rice spirit for the same reason A dry junmai as the lengthener for rice shochu, one to two. Low proof, all rice.
Why this works Rice shochu lengthened with a junmai: the same grain, fermented and distilled, in one glass Koji meets koji A pinch of ground sansho over the top, or a few peppercorns steeped. Numbing, citrusy, green.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Sansho and rice is a Kyoto kitchen One star, steeped, for the dark bottles.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Star anise and brown sugar is a braise Dewazakura's from Yamagata plums, or Machida Shuzo's on Amami kokuto shochu. It does umeshu's job and leaves the glass drier, which matters when the bottle is already sweet.
Why this works The Amami bottlings are literally kokuto shochu with plum steeped in it Acid and colour at once, and the drink stays drier than it would with umeshu A sesame syrup, or a rim of ground sesame and salt. Toasty and rich.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Sesame and brown sugar is a wagashi A rim of shichimi, or a slice of fresh chili. Heat on fruit, not on rice.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Brown sugar and chili is a hot honey logic Sweet, sour, almondy. A splash does the work of both syrup and citrus.
Why this works Umeshu is usually built on shochu in the first place, so adding it back is coherent Umeshu rounds imo shochu for a first-timer Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Hojicha and imo shochu: a roasted pair Hojicha and kokuto is a tea-house dessert Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Orange and brown sugar is a rum punch instinct that carries over Fresh juice, or grilled wedges for a smokier drink. The awamori fruit.
Why this works Pineapple's acid and sugar overwhelm a soft rice bottle There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Brown sugar spirit, pineapple, lime: that is a daiquiri variation Half-and-half or heavy cream, in the after-dinner glass only.
Why this works Brown sugar spirit and cream is a Kyushu flip Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. One white, dry-shaken. Texture without flavor.
Why this works Egg white on a rice spirit is a silky, low proof pisco sour Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. A syrup or a few dried blossoms steeped. See jasmine tea for the long drink.
Why this works Jasmine against imo shochu's floral side is a real Kagoshima cocktail idea Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. Cold whole milk. Shochu milk-wari is a real order in Kyushu, not a dare.
Why this works Kokuto shochu and milk is an Amami dessert Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. Dried osmanthus flowers steeped, or the syrup. Apricot and honey, and the smell of October in Japan.
Why this works Kinmokusei blooms when the new imo shochu is released, same season Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. Salt-pickled blossoms (rinsed) or sakura syrup. Floral, faintly almond, a touch of salt.
Why this works Salt-pickled blossoms in a rice drink is a Japanese spring Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. Food-grade citric and malic powder from the canning aisle, 10 grams whisked into 100 grams of cold water; two parts citric to one malic is close to lime. Some bartenders find a drink with no juice in it thin, so it is worth trying both ways.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Braulio, made in Bormio from gentian, juniper, peppermint and yarrow, around forty-five dollars. A summer drink on shochu and a winter one on whisky, which is one bottle behaving two ways.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Fresh in season, dried the rest of the year. Apricot and umeshu share a family, which is why they get along.
Why this works Apricot and brown sugar is a jam logic A few grinds over the top. Aroma more than heat.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Late summer fruit with a savory edge. For the deeper bottles.
Why this works Blackberry and imo shochu is a bramble with a Kyushu accent Cynar, 16.5 percent, which is weaker than the shochu itself, so equal parts lands near 20 percent and the drink stays long. Soda or a grapefruit soda over the top is the producer's own serve.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. A bar spoon. Cassis-oolong is one of the most common izakaya orders in Japan.
Why this works A kir at half the proof: rice shochu and a spoon of cassis Scrappy's leads with the seed, Fee Brothers has garlic and ginger behind it, The Bitter Truth reads more astringent than bitter. Two dashes.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. St-Germain or similar. A half ounce is enough.
Why this works Shochu, elderflower liqueur, lemon: a sour that tastes like spring Fresh figs muddled, or fig jam. For the aged and the brown-sugar bottles only.
Why this works Fig and brown sugar is a dessert plate Fino or manzanilla. Savory, salty, bone dry.
Why this works Rice shochu and fino, stirred: a bamboo variation Suze or Salers. Bitter root, bright yellow. A little in a highball changes everything.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Sweeter and rounder than brewing your own matcha, and it dissolves properly, which matcha powder in a cold drink does not.
Why this works Rice and green tea is an ordinary Japanese meal, not a novelty The Japanese Bitters, five 100ml expressions, sold at Astor Wines in New York. Angostura at nearly 45 percent is a small spike in a 25 percent drink in a way these are not.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Young sansho leaves, clapped between the palms and floated. Hard to find outside Japanese markets in spring, worth the hunt.
Why this works The classic spring garnish for rice dishes; it belongs on rice wine too Fresh in early summer, canned in syrup the rest of the year (drain it). The signature aroma of a whole school of imo shochu.
Why this works The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Midori, or a drier Japanese one if you can find it. Half an ounce is plenty; this is a flavour, not a base.
Why this works Ginjo-scented rice shochu and melon are the same aroma family Slapped, not muddled to bits. Mint reads as cold, which makes any low-proof drink feel more refreshing.
Why this works Brown sugar spirit, mint, lime, soda: a mojito with an Amami accent Cointreau or a dry curaçao. The sweet-and-citrus half of any sour.
Why this works Kokuto shochu, orange liqueur, lime: a margarita shape with a cane spirit Cocchi Americano: moscato steeped with cinchona bark, gentian and bitter orange. Lillet dropped its quinine in 1985, so only the Americano side of the category still tastes of the bark, and equal parts with a shochu is about 21 percent.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. A dried shiitake steeped in the spirit for a day. Savory and strange in the best way.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Usually red shiso, so it comes out pink. Sharper and more herbal than it looks, and a little goes a long way.
Why this works Shiso and rice is an onigiri flavour Carpano Antica or Cocchi. A quarter of the shochu's volume, stirred cold, is a manhattan at well under half the usual proof.
Why this works Brown sugar and sweet vermouth read as one long caramel note Fresh juice, strained. Add a pinch of salt.
Why this works Rice shochu and watermelon juice is a Kumamoto summer The Kyushu condiment, in a tube in any Japanese grocer: fermented yuzu peel, green chili and salt. A quarter teaspoon stirred into an oyuwari, which is the serve Asahi publishes.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Cold brew, unsweetened. For barley, brown-sugar, cask-aged and awamori bottles; it will bury a daiginjo.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Brown sugar spirit and coffee is a rum-and-coffee, and Amami makes coffee liqueur from it Green tea with popped, toasted rice. Cold-brew it.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Toasted rice tea and a rice spirit are the same grain twice Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Mugicha softens imo shochu's earth into something you drink all evening Ripe banana, muddled or as a syrup. Isoamyl acetate, the ester behind a ginjo aroma, is the same compound that makes a banana smell of banana.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Banana and brown sugar is bananas foster John D. Taylor's Velvet Falernum, about twenty dollars. At 11 percent it behaves like a syrup, so it sweetens and thickens without raising the drink.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. A cane liqueur from a cane island, poured onto a cane spirit Clove and pineapple is the tiki instinct, and one of the two is already in the bottle Okinawan or Amami kokuto dissolved one to one in water. Molasses, minerals, a little salt.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Brown sugar on brown sugar; the spirit's own raw material Kuromitsu on sweet potato is a wagashi Almond syrup with a touch of orange blossom. The tiki sweetener, and kokuto shochu is a tiki spirit waiting to happen.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Orgeat and cane spirit is a mai tai Orgeat and pineapple is tiki A split bean in a syrup, or a good extract, in small amounts.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Brown sugar and vanilla The Korean-style yuzu preserve sold in jars. A spoon in hot water with shochu, or shaken cold.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Yuzu tea and imo shochu oyuwari is a Kagoshima winter Hot water, rice shochu, a spoon of yuzu tea Dolin dry or Noilly Prat. A quarter of the shochu's volume, stirred cold.
Why this works Dry vermouth and a sweet bottle argue Rice shochu and dry vermouth, stirred, is the martini bars actually serve at this proof Rice shochu, dry vermouth, a lemon twist A bar spoon, no more. Salt, and the savory note that comes with it.
Why this works Brine and sweetness do not agree Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Dirty, on a rice base: the sweetness and the brine argue in a good way A rice-grain amount, dissolved. For the savory, cucumber glass, not the fruit one.
Why this works Wasabi and sweetness do not agree Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Wasabi and rice is sushi Cold-brewed chamomile as a lengthener, or steeped in the spirit.
Why this works Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. Cordial or the liqueur. Muscat, lychee and honey in one flower.
Why this works Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. The dairy-free milk that tastes of cereal, which is why it likes grain spirits.
Why this works Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. A drop of rose water, or a rose syrup. A drop; it takes over.
Why this works Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.