Three ingredients or fewer

punchdrink.com · Teppoudama, Tokyo, Japan

For any shochu

• ·scant 1 3/4 ounces shochu
• ·6 to 7 ounces soda water, to top
• ·Garnish: 1 large pinch of gari (pickled ginger slices, pink or yellow)

punchdrink.com · Kenta Goto, New York City

Written for Hakutake Shiro

• ·1 ounce rice shochu (such as hakutake shiro)
• ·3/4 ounce rice vodka (such as suntory haku)
• ·4 ounces soda water
• ·Garnish: pickled ginger

punchdrink.com · Orlando Franklin McCray, New York City

For any shochu

• ·2 ounces shochu, preferably mizu
• ·3 ounces fresh-pressed granny smith apple juice
• ·3 ounces fresh-pressed gala apple juice

punchdrink.com · Julia Momosé, Kumiko, Chicago

Written for Hakutake Shiro

• ·2 ounces hakutake ginrei shiro shochu
• ·1/2 ounce oka kura japanese bermutto sake vermouth
• ·3 to 4 ounces chilled ryokucha (see editor's note)

punchdrink.com · Orlando Franklin McCray, Nightmoves, New York

For mugi shochu in general

• ·1 1/2 ounces mizu saga barley shochu
• ·1/2 ounce bittermens commonwealth tonic liqueur
• ·4 ounces fever-tree sparkling pink grapefruit soda
• ·Garnish: grated grapefruit zest or a grapefruit twist, and a pinch of salt

Umami Mart blog

For imo shochu and mugi shochu in general

• ·6 parts oolong tea (substitute with sencha (green tea) for a sencha-hai)
• ·4 parts shochu (i recommend satsuma imo (sweet potato) or mugi (barley))
• ·ice

Zen Tea Brew blog

For any shochu

• ·1 part shochu to 2 parts green tea
• ·ice

foodandwine.com · Kendra Hada, ABV Bar (San Francisco)

For mugi shochu in general

• ·2 ounces shochu
• ·2 ounces sparkling apple cider (such as Martinelli's)
• ·Lemon twist, for garnish

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·Topped with Club Soda
• ·Muddled Blackberries

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·0.5 oz Blood Orange Juice
• ·Topped with East India Tonic

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·0.5 oz Violet Liqueur
• ·Topped with Club Soda

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·Topped with Fever-Tree Grapefruit
• ·Grapefruit Slice

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·Topped with Tonic Water
• ·Lemon or Orange Wedges

JSS Shochu · Matthew Hunter, New York, NY

For mugi shochu in general

• ·1.5 oz Mugi Shochu (Barley), Hyakunen No Koduoku, Barrel-Aged 100 years of solitude, Kuroki Honten, Miyazaki
• ·1.5 oz carbonated hojicha tea
• ·1.5 oz coconut soda

JSS Shochu · Masa Urushido, New York, NY

For mugi shochu in general

• ·1.5oz Mugi Shochu (Barley), Mizu No Mai-Lemon Glass, Saga
• ·3/4oz salted yuzu sherbet
• ·Soda water

Nankai Shochu

Written for Nankai Shochu (Original)

• ·2 oz Nankai Shochu
• ·1 oz Lemonade
• ·3 oz Iced Tea

Nankai Shochu · Nankai

Written for Nankai Shochu (Original)

• ·2 oz. Nankai Shochu
• ·4 oz. Green Tea

Nankai Shochu · Nankai

Written for Nankai Shochu (Original)

• ·2 oz. Nankai Shochu
• ·4 oz. Ginger Ale (Can also use ginger beer)
• ·2-4 dashes Yuzu Juice

St. George Spirits · Chris Lane, Ramen Shop, Oakland

For any shochu

• ·1 1/4 oz St. George California Shochu
• ·3 oz Fever Tree Tonic
• ·2 oz Q Club Soda

Takara Sake USA · Kevin Diedrich, Pacific Cocktail Haven

Written for Takara Yokaichi Kome Shochu

• ·Yokaichi Kome: 1.5 oz
• ·Elderflower Tonic: 0.5 oz
• ·Sparkling Yuzu Soda: 3 oz
• ·Ice: Spear
• ·Garnish: Lemon twist

Nankai Shochu

For kokuto shochu in general

• ·2 oz Nankai Shochu or Nankai Gold
• ·4 oz soda water, the more carbonated the better
• ·One third of a lemon, squeezed in

The Japanese Bar

For imo shochu in general

• ·2 oz 20-25% abv imo shochu
• ·0.5 oz curacao or triple sec
• ·0.5 oz lime juice

JSS Shochu · Ben Rojo, New York, NY

For mugi shochu in general

• ·45mL Sakura-casked Mugi Shochu (Barley), Mizu no Mai, Saga
• ·90mL charred pineapple and Thai basil water (clarified juice)
• ·5mL kokuto (black sugar) coconut syrup

JSS Shochu · Gracie Peters, Sydney, Australia

Written for iichiko Saiten

• ·30ml Muji Shochu (Barley), Iichiko Saiten, Oita
• ·30ml blood orange grapefruit cordial
• ·20ml lime juice

JSS Shochu · Caer Maiko Ferguson, Austin, Texas

Written for Rihei Ginger Shochu

• ·1.5 oz Strawberry infused Rihei Ginger Shochu (Infuse for 6-24 hours in a cold space, until the shochu is red)
• ·0.75 oz lemon juice
• ·0.75 oz Calpico Syrup (1:1 white sugar:calpico)

Nankai Shochu · Irwin Munoz, Big Bear, CA

Written for Nankai Shochu (Original)

• ·2 oz Nankai Shochu
• ·4 oz Rice Horchata
• ·0.5 oz Ube Condensed Milk

Takara Sake USA · Kevin Diedrich, Pacific Cocktail Haven

Written for Towari Soba Shochu

• ·Towari: 1 oz
• ·Coconut Campari: 1 oz
• ·Pandan Cordial: 0.5 oz
• ·Ice: Big Rock
• ·Garnish: Lemon Twist

thesgshochu.com

Written for SG Shochu IMO

• ·the sg shochu imo 25ml
• ·sweet vermouth 20ml
• ·campari 15ml

Umami Mart blog

For mugi shochu in general

• ·3 oz iichiko barley shochu
• ·2 oz umami mart x far leaves ohayo hojicha tea
• ·ice
• ·Garnish: lemon peel

imbibemagazine.com · Julia Momosé (Kumiko)

For any shochu

• ·5 oz. hot bancha
• ·1 1/2 oz. shochu
• ·1/4 oz. rich honey syrup
• ·Garnish: lemon or orange wheel

JSS Shochu · Juris Kenins, Riga, Latvia

For mugi shochu in general

• ·30ml Mugi Shochu (Barley), Kanehachi, Ooita
• ·30ml hot water
• ·30ml tomato water

Mutual Trading

For any shochu

• ·2 ounce Shochu
• ·2 ounce cranberry juice
• ·Club soda

Nankai Shochu

For any shochu

• ·1.5 oz Nankai Shochu/Gold
• ·3 oz Orange Juice
• ·1 tsp Grenadine Syrup

imbibemagazine.com · Deep Dive

Written for iichiko Silhouette

• ·1 1/2 oz. shochu (Deep Dive uses iichiko Silhouette, a mugi shochu)
• ·1 1/2 oz. Mancino Sakura vermouth
• ·2 dashes orange bitters
• ·Garnish: edible orchid or orange twist

imbibemagazine.com

For mugi shochu in general

• ·1 1/2 oz. barley shochu
• ·1 oz. fino sherry
• ·1/2 oz. dashi broth
• ·Garnish: cone of toasted yakinori seaweed

imbibemagazine.com · Hemsworth

Written for 24-DO Kinjo Shiro

• ·1 oz. Kome Shochu (Hemsworth uses Kinjo Shiro)
• ·1 oz. plum-infused Campari
• ·1 oz. coffee liqueur (Hemsworth uses Mr. Black)
• ·Garnish: lemon twist

JSS Shochu · Dev Johnson, New York, NY

Written for Jougo Shochu

• ·3 oz Kokuto Shochu (Brown Sugar), Jougo Kokuto, Amami Island-Kagoshima
• ·1 oz English breakfast tea
• ·1/2 oz simple syrup (1:1)

JSS Shochu · David Nguyen Luu, Singapore

For kome shochu in general

• ·40ml Kome Shochu (Rice), SG, Oita
• ·40ml watermelon-infused dry vermouth
• ·2ml toasted sesame tincture

JSS Shochu · Nikola Nikoletic, Patent Pending, New York City

For mugi shochu in general

• ·2.5 oz Kogin No Sayaki Barley Shochu
• ·0.5 oz Bitter Bianco
• ·3 dash Sakura bitters

JSS Shochu · Aaron Plein, PABU, San Francisco

For any shochu

• ·2 oz Ginza no Kohaku Shochu
• ·0.5 oz Lo-Fi Gentian Amaro
• ·0.25 oz Moroccan Mint Tea

JSS Shochu · Mike Enright, Sydney, Australia

For mugi shochu in general

• ·60ml Mugi Shochu (Barley), Tazunedori Iki No Hana, Iki
• ·15ml Finger lime Cordial
• ·2 drops Salt Bush Tincture

Nankai Shochu · The Minty (Shauna Der)

Written for Nankai Shochu (Original)

• ·2 oz Nankai Shochu
• ·1 oz Carpano Bianco (Lillet Blanc also works nicely)
• ·2-3 dashes Scrappy's Celery Bitters

Takara Sake USA · Martha Chong

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Yokaichi Mugi (Barley): 2 oz.
• ·Takara Plum Wine: 3/4 oz.
• ·Orange Peel: 1

Takara Sake USA

For any shochu

• ·Takara Shochu or Sho Chiku Bai Extra-Dry: 2.5 oz
• ·Dry Vermouth: 1/4 oz
• ·Cocktail Olives topped with Tobiko Caviar: To preference