Imo (sweet potato)

Cocktail Society

For any shochu

• ·2 oz shochu
• ·1 oz fresh yuzu juice
• ·4 oz chilled soda water
• ·1 slice of yuzu, lemon, or lime for garnish

Just One Cookbook

For any shochu

• ·½ cup club soda (soda water)
• ·¼ cup shochu (any brand or type)
• ·1 tbsp homemade simple syrup
• ·1 tsp yuzu juice (extract)
• ·ice cubes
• ·1 to 2 tsp korean citron tea (yuja cha) (optional)
• ·lime (optional; can use lemon)

Pickled Plum

For any shochu

• ·juice of 1/2 lemon
• ·1/4 cup shōchū (or soju)
• ·1/2 cup soda water
• ·1 tablespoon simple syrup (1 tablespoon sugar mixed with 1 tablespoon water)
• ·ice cubes

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 · Tokyo Record Bar, New York

For any shochu

• ·2 ounces shochu
• ·1 ounce miso syrup (see editor's note)
• ·3/4 ounce yuzu juice
• ·cynar, to top
• ·soda, to top

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 · Brian Evans and George Padilla, Brooklyn, New York

For any shochu

• ·1 1/2 ounces shochu
• ·1 1/4 ounce grapefruit juice
• ·3/4 ounce sweetened hojicha tea (see editor's note)
• ·club soda, to top

thesgshochu.com

Written for SG Shochu IMO

• ·the sg shochu imo 35ml
• ·cold brew coffee 45ml
• ·maple shrub (maple syrup 3: apple vinegar2) 10ml
• ·tonic water
• ·fresh rosemary

thesgshochu.com

Written for SG Shochu IMO

• ·the sg shochu imo 30ml
• ·pisco 15ml
• ·soda
• ·grapefruit peel

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

imbibemagazine.com · Kenta Goto

For imo shochu in general

• ·1 1/2 oz. imo shochu
• ·1 1/2 tsp. Elderflower & Pear Mix
• ·1 oz. chilled tonic water
• ·3 oz. chilled soda water

Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California

For imo shochu in general

• ·1 oz Shiranami Shochu
• ·3-4 oz ginger beer
• ·½ lime, cut up
• ·lime wheel garnish

Nankai Shochu · Kendra Hada

Written for Nankai Imo Black

• ·1 oz Nankai Imo Black
• ·0.5 oz Nankai White Oak
• ·0.5 oz Mommenpop Seville Orange
• ·2 dashes FloraLuna Smoked Salt and Pepper Bitters
• ·0.25 oz Banana Syrup
• ·3 oz Soda Water
• ·Banana Syrup
• ·250 g Banana Peels
• ·250 g Sugar
• ·250 g Water

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 · Amy Traynor

For any shochu

• ·Ikkoman Honkaku Shochu: 2 oz
• ·Italicus: 0.5 oz
• ·Maldon Sea Salt: 1 dash
• ·Fever-Tree Light Tonic: 1 part

Takara Sake USA · Amy Traynor

For any shochu

• ·Ikkomon Honkaku Shochu: 2 oz
• ·Blood Orange Juice: 1 oz
• ·Allspice Dram: 1 bar spoon
• ·Ginger Beer: 1 part

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

The Japanese Bar

For imo shochu in general

• ·1.5 oz 20-25% abv imo shochu
• ·0.5 oz ferrand agave curacao
• ·0.5 oz yuzu-shu
• ·0.5 oz lime juice

imbibemagazine.com · Pabu, San Francisco

For imo shochu in general

• ·2 oz. imo shochu
• ·1/2 oz. Pimm’s
• ·1/4 oz. ginger liqueur
• ·1/2 oz. fresh lemon juice
• ·slice of cucumber
• ·2 mint leaves (plus more for garnish)
• ·Garnish: Fresh mint leaves

JSS Shochu · Saan Dhakal, Hong Kong

Written for SG Shochu IMO

• ·50 ml Kumquat Yogurt Shochu*
• ·15 ml Salted Coconut Syrup*
• ·30 ml Plankton Apple Sherbet*
• ·*Kumquat Yogurt Shochu
• ·750 ml SG Imo Shochu (Sweet Potato)
• ·200 g kumquat (zest only)
• ·250 g fresh yogurt (Clarified)
• ·*Salted Coconut Syrup
• ·1 ltr coconut water
• ·1 tsp salt
• ·1 pinch Arabic gum
• ·*Plankton Apple Sherbet
• ·500 ml clear apple juice
• ·15 g phytoplankton powder
• ·500 g sugar
• ·2 tsp malic acid
• ·2 tsp tartaric acid

JSS Shochu · Chris Bostick, HalfStep, Austin TX

For any shochu

• ·2.5 oz Shiranami Kuradashi Shochu
• ·0.75 oz pink peppercorn chamomile syrup
• ·0.375 oz lemon juice
• ·0.375 oz lime juice
• ·Egg white

JSS Shochu · Haru Zenda, New York, NY

For imo shochu in general

• ·1.5oz Imo Shochu (Sweet Potato), Kuro Kirishima
• ·4 drops burdock tincture
• ·0.25oz lemon juice
• ·0.25oz simple syrup
• ·1 egg white
• ·Powdered carrot
• ·Toasted white sesame

JSS Shochu · Thomas Waugh, San Francisco, CA

Written for Kiroku 'Memory' Sweet Potato Shochu

• ·2 oz Imo Shochu (Sweet Potato), Kiroku, Watanabe, Miyazaki
• ·1 oz espresso
• ·1/2 oz Japanese sweet potato syrup
• ·2 drops vanilla extract
• ·1 dash pink salt water (10:1 ratio)
• ·Garnish with shaved nutmeg

JSS Shochu · Matthew Hunter, New York, NY

For imo shochu in general

• ·1 egg white
• ·0.25oz lemon juice
• ·0.5oz miso syrup
• ·0.5oz Umeboshi Tahini
• ·0.5oz Lustau Los Arcos Amontillado Sherry
• ·1oz Diplomatico Exclusiva Reserva Rum
• ·1oz Imo Shochu (Sweet Potato), Asahi-Mannen Genshu Mannenboshi, Miyazaki

JSS Shochu · Brian Matthys, New York, NY

Written for Kozuru Kuro Potato Shochu

• ·2.5oz Imo Shochu (Sweet Potato), Kozuru Kuro, Kagoshima
• ·0.5oz fresh mandarin juice
• ·0.5oz fresh lemon juice
• ·0.3oz red wine cinnamon syrup*

JSS Shochu · Diego Cabrera, Madrid, Spain

For imo shochu in general

• ·5cl Imo Shochu (Sweet Potato), Mellowed Kozuru Exellence-Kagoshima, macerated with Thai chili, fresh ginger and cardamom
• ·4cl fresh lemon and lime juice
• ·3cl simple syrup
• ·1cl egg white

Nankai Shochu

For any shochu

• ·2 oz Nankai Shochu/Gold
• ·2 Figs
• ·0.5 oz Honey Syrup (Water : Honey (1:1))
• ·1/3 Lemon

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

For any shochu

• ·1 3/4 oz St. George California Shochu
• ·1/4 oz St. George Terroir Gin
• ·3/4 oz fresh lemon juice
• ·1/2 oz pineapple juice
• ·1/2 oz orgeat, like Small Hand Foods
• ·1/4 oz vanilla syrup
• ·1/4 oz ginger syrup

St. George Spirits · Dan Rek

For any shochu

• ·1 1/2 oz St. George California Shochu
• ·3/4 oz St. George Spiced Pear Liqueur
• ·3/4 oz fresh lemon juice
• ·1/2 oz cinnamon syrup
• ·1/4 oz vanilla syrup

Takara Sake USA · Amy Traynor

For any shochu

• ·Ikkomon Honkaku Shochu: 2.5 oz
• ·Lemon Juice: 0.5 oz
• ·Apple Cider Syrup: 0.5 oz
• ·Cardamom Bitters: 1 dash
• ·Peach Bitters: 2 dashes

Takara Sake USA · Kevin Diedrich, Pacific Cocktail Haven

For imo shochu in general

• ·Ikkomon (sweet potato) Honkaku Shochu: 1.5 oz
• ·Kahlua: 0.5 oz
• ·Turbinado Syrup: 0.5 oz
• ·Cold Brew Coffee: 2 oz

Takara Sake USA

Written for Kuro Yokaichi

• ·Orange: 3-4 slices
• ·Simple Syrup: 1/2 once
• ·Dry Sack Sherry: 2 oz
• ·Kuro Yokaichi (Sweet Potato Shochu): 2 oz

Takara Sake USA · Martha Chong

For any shochu

• ·Takara Shochu: 2.0 oz
• ·Lime Juice: 0.5 oz
• ·Grenadine: 0.5 oz
• ·MIO Sparkling Sake: 2-3 oz

Takara Sake USA · Martha Chong

For any shochu

• ·Takara Shochu: 1.5 oz
• ·Kinsen Plum or Takara Plum Wine: 1.0 oz
• ·Lime Juice: 0.5 oz
• ·Simple Syrup: 0.5 oz
• ·Lime: 1

Takara Sake USA · Vivian Cromwell

Written for Kuro Yokaichi

• ·Kuro Yokaichi: 1.5 oz
• ·Dry Vermouth: 0.5 oz
• ·Fresh Lemon Juice: 0.5 oz
• ·Strawberry and Rhubarb Syrup*: 0.5 oz
• ·Egg White: a half
• ·Garnish: Rhubarb Ribbons

Takara Sake USA · Jordan Hughes

For any shochu

• ·Aged Shochu: 1.5 oz
• ·Fresh Lime Juice: 0.75 oz
• ·Jasmine Green Tea Syrup: 0.5 oz
• ·Sho Chiku Bai Shirakabegura MIO Sparkling Sake: 2 oz

Nankai Shochu · Jonathan Tse, Doe Bar

Written for Nankai Imo Black

• ·2 oz Nankai Imo Black
• ·1 oz hojicha cold brew
• ·1 oz toasted oat orgeat
• ·For the cold brew: 350 ml cold water, 5 g hojicha tea
• ·For the orgeat: 250 ml oat milk, 100 g cane sugar, 100 g brown sugar, 5 g hojicha powder, 25 g whole oats

liquor.com

For imo shochu in general

• ·2 ounces shochu
• ·3/4 ounce miso syrup
• ·3/4 ounce yuzu juice
• ·club soda
• ·1/2 ounce cynar

Pickled Plum

For any shochu

• ·ice cubes
• ·1/4 cup shōchū (such as iichiko)
• ·3/4 cup sparkling water
• ·1 1/2 tablespoon umezu (plum vinegar)
• ·1/2 teaspoon plain rice vinegar
• ·1/2 teaspoon honey (optional)
• ·1 large soft umeboshi (japanese pickled plum)
• ·1 shiso leaf, whole or shredded, for garnish (optional)

thesgshochu.com

Written for SG Shochu IMO

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

thesgshochu.com

Written for SG Shochu IMO

• ·the sg shochu imo 45ml
• ·lime wedge 1/8
• ·cola
• ·salt rim

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

imbibemagazine.com · Ben Rojo

For imo shochu in general

• ·2 oz. brown butter-washed imo shochu (Rojo uses Ikkomon)
• ·2 oz. houjicha (roasted green tea)
• ·1 tsp. natsume (jujube) honey
• ·1 pinch sea salt
• ·Garnish: whole dried jujube

JSS Shochu · Julia Momose, New York, NY

Written for Tenshi No Yuwaku Sweet Potato Shochu

• ·2 oz Hot Water (off the boil)
• ·1 tsp Beni Imo-su (purple sweet potato vinegar)
• ·0.5 oz Kamoizumi Uméshu
• ·1-1.5 oz Nishi Shuzo 'Tenshi no Yuwaku' Imo Shochu (Sweet Potato)

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

KIRISHIMA SHUZO CO., LTD.

Written for Kirishima No.8 Shochu

• ·KIRISHIMA No.8: 50ml
• ·Lime: ¼ piece
• ·Carbonated water: 50 to 100 ml
• ·Spearmint: to taste
• ·Sugar syrup: 5 to 10 ml
• ·Ice

Izakaya Juraku · Izakaya Juraku

Written for Aka Kirishima Shochu

Aka Kirishima is the lighter one, with red berry notes that suit a light, refreshing sparkling drink.

• ·Akakirishima imo shochu
• ·Yuzu slushy
• ·Cranberry
• ·Mio sparkling sake, to top
• ·Grapefruit twist, for garnish

Barrow's Intense

For any shochu

• ·1 oz Barrow's Intense Ginger Liqueur
• ·1 oz shochu
• ·1 oz Campari
• ·Orange peel, for garnish

punchdrink.com · Silver Lyan Team, Washington, D.C.

Written for Satsuma Kuradashi Genshu Shochu

• ·2 1/4 ounces satsuma kuradashi genshu sweet potato shochu
• ·1/3 ounce salted black pepper caramel (see editor's note)
• ·2 dashes ash bitters (see editor's note)
• ·1 dash angostura bitters

JSS Shochu · Joshin Atone, Tokyo, Japan

Written for SG Shochu IMO

• ·20ml SG Imo Shochu (Sweet Potato); Cacao Butter-Washed
• ·8ml corn syrup
• ·1 drop cacao syrup
• ·35ml corn milk punch

JSS Shochu · Ryan Chetiyawardana, London, United Kingdom

For imo shochu in general

• ·60ml Imo Shochu (Sweet Potato), Satoh, Kagoshima
• ·3 dashes Red Boat fish sauce
• ·10ml fig leaf syrup (2:1 unrefined sugar:water with fresh fig leaf infused)
• ·5 dashes Peychaud Bitters

JSS Shochu · A-K Hada, New York, NY

Written for Kappa No Sasoimizu

• ·1.5 oz Imo Shochu (Sweet Potato), Kappa No Sasoimizu, Miyazaki
• ·0.5 oz Lemorton Calvados
• ·0.5 oz Pierre Ferrand Dry Curacao
• ·0.5 oz barley tea syrup
• ·2 dashes cardamom bitters
• ·Pine sprig as garnish

JSS Shochu · David Nguyen Luu, Singapore

For imo shochu in general

• ·50ml Imo Shochu (Sweet Potato), Yamatozaukra, Kagoshima
• ·15ml green apple cordial
• ·10ml pandan syrup
• ·25ml clarified coconut milk

JSS Shochu · Vlad Novikov, Silver Lyan, Washington D.C.

For imo shochu in general

• ·2 oz Sweet Potato Satsuma Genshu
• ·⅓ oz Salted Black Pepper Caramel
• ·2 dashes Ash Bitters
• ·1 dash Angostura

JSS Shochu · Thomas Waugh, San Francisco, CA

Written for Satsuma Kuradashi Genshu Shochu

• ·2.5oz Imo Shochu (Sweet Potato), Satsuma Kuradashi Genshu, Kagoshima
• ·1oz Dried Shiitake-infused Noilly Prat Ambre Vermouth*
• ·1 dash Angostura Bitters
• ·1 dash pink salt water (10:1 ratio)
• ·1/4 tsp soy sauce
• ·Garnish: Shiitake Cap and Fresh Cracked Pepper
• ·*Shiitake Vermouth Infusion
• ·6 Shiitake Mushroom Caps
• ·One 750ml Ambre Vermouth

JSS Shochu · Brian Evans, Rule of Thirds, Brooklyn

Written for Mahoko

• ·2 oz Mahoko Sweet Potato Shochu
• ·⅜ oz Amontillado Sherry
• ·¼ oz Yellow Chartreuse
• ·1 tsp Maple-Honey mix
• ·8 drops lobster oil
• ·8 drops Shiso oil

JSS Shochu · Caer Maiko Ferguson, Austin, Texas

For imo shochu in general

• ·1oz Imo Shochu (Sweet Potato), Kaido Iwai no Aka
• ·1oz gin
• ·0.75oz Charred Green Onion Infused Blanc Vermouth
• ·1 dash salt tincture

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 · Julia Momose, Bar Kumiko, Chicago

Written for Tenshi No Yuwaku Sweet Potato Shochu

• ·0.5 oz Tenshi no Yuwaku Imo Shochu
• ·1.5 oz Kokuryu Kuzuryu Junmai
• ·0.5 oz Nanbu Bijin Umeshu
• ·0.25 oz Marie Duffau Napoleon Armagnac
• ·0.25 oz Beni-imosu Syrup
• ·Beniimosu
• ·3 oz simple syrup
• ·0.5 oz beni imo su (purple sweet potato vinegar)

St. George Spirits · Drew Record

For any shochu

• ·1 oz St. George California Umeshu
• ·3/4 oz St. George California Shochu
• ·3/4 oz St. George Valley Gin
• ·1/2 oz Lillet Blanc
• ·rinse St. George Absinthe Verte

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

punchdrink.com · Don Lee, Existing Conditions, New York

For any shochu

• ·2 ounces iichiko shochu
• ·1 1/2 ounces grapefruit juice
• ·2 pinches genmai
• ·1/2 ounce water
• ·2 teaspoons sugar

thesgshochu.com

Written for SG Shochu IMO

• ·the sg shochu imo 30ml
• ·hot water 120ml
• ·maple syrup 8ml
• ·salted butter 1 bar spoon
• ·cinnamon stick

Tokyo Weekender · Shun Kosaka

For imo shochu in general

• ·daiyame (imo shochu) 30ml
• ·aphrodite sakura 15ml
• ·bols parfait amour 5ml
• ·1883 maison routin lemon syrup 10ml
• ·hinoki bitters 2 dashes
• ·narutomaki beet slice to garnish
• ·lime peel to garnish

JSS Shochu · Takuma Watanabe, Martinys, New York City

For imo shochu in general

• ·2 oz Beni Ikko Sweet Potato Shochu
• ·½ oz yuzu juice
• ·2 tbsp yuzu jam
• ·⅓ oz Kuromitsu/Koku-tou
• ·Shiso

JSS Shochu · Kevin Diedrich, Kona Street Market & Pacific Cocktail Haven, San Francisco

Written for Asahi Mannenboshi

• ·0.75 oz Asahi Mannen Sweet Potato Shochu
• ·0.75 oz Tobala Mezcal
• ·1.5 oz Shiso-Togorashi Tomato Water
• ·0.25 oz Basil Eau de vie
• ·0.25 oz cane syrup

JSS Shochu · Odd Strandbakken, Oslo, Norway

For imo shochu in general

• ·200ml Imo Shochu (Sweet Potato), Daiyame, Kagoshima
• ·450ml Autumn Stock*
• ·50ml Ice Plum Wine
• ·*Autumn Stock
• ·600ml cold water
• ·5g birch leaves
• ·5g caraway seeds

JSS Shochu · Melanie Da Conceicao, Madrid, Spain

Written for Komasa Akazaru Shochu

• ·40ml Imo Shochu (Sweet Potato), Akazaru, Kagoshima
• ·30ml Bergamot Liqueur
• ·40ml grapefruit juice
• ·20ml lime juice
• ·20ml vanilla syrup
• ·3 leaves of mint
• ·Small piece of cucumber

St. George Spirits · Gio Giambrone, Kiko, NYC

For any shochu

• ·1 oz St. George California Shochu
• ·1 oz adzuki cordial
• ·1/2 oz toasted coconut Dolin Blanc
• ·1/4 oz Verjus blanc
• ·2 1/2 oz water
• ·To make adzuki cordial:
• ·250 g sweet red bean paste
• ·250 g boiling water
• ·200 g white sugar
• ·3 g citric acid
• ·2 g malic acid
• ·To make toasted coconut Dolin Blanc:
• ·750 ml Dolin Blanc
• ·150 sweetened coconut flakes