Kome (rice)

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 · 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 · 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 · 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 · 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 KOME

• ·the sg shochu kome 30ml
• ·calvados 15ml
• ·soda
• ·lemon peel

Zen Tea Brew blog

For any shochu

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

Mutual Trading

For kome shochu in general

• ·Large ice cubes
• ·1.5 oz (45 ml) Rice Shochu
• ·0.5 oz (15 ml) Matcha syrup (house-made or purchased)
• ·Soda water, to top
• ·Lemon wheel, for garnish

Mutual Trading

For kome shochu in general

• ·Large ice cubes
• ·1.5 oz (45 ml) Rice Shochu
• ·1 oz (30 ml) Fresh yuzu juice (or yuzu concentrate)
• ·Club soda, to top
• ·Fresh mint sprig, for garnish

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

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

punchdrink.com · Nikola Nikoletić, New York City

Written for Mugon Rice Shochu

• ·2 ounces mugon rice shochu
• ·3/4 ounce lime juice
• ·1/2 ounce yuzu kosho syrup (see editor's note)
• ·1/4 ounce fresh kaki apple juice
• ·2 dashes angostura bitters
• ·egg white
• ·Garnish: mint sprig

thesgshochu.com

Written for SG Shochu KOME

• ·the sg shochu kome 20ml
• ·oloroso sherry 20ml
• ·st. germain 10ml
• ·apple juice 30ml
• ·lemon juice 5ml
• ·simple syrup 1 bar spoon

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

Written for Yamasemi Rice Shochu

• ·1.5 oz Yamasemi Rice Shochu
• ·2 oz Cold Brew
• ·0.5 oz Licor 43
• ·1 tsp anko
• ·1 whole Egg

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 · Diego Cabrera, Madrid, Spain

For kome shochu and awamori in general

• ·5 cl Awamori (Thai Indica Rice), Kumesen, Okinawa
• ·1 cl Mezcal
• ·1 cl Green Chartreuse
• ·4 cl fresh lemon juice
• ·3 cl chipotle syrup (made with honey)
• ·1 cl egg white

JSS Shochu · Chris Bostick, Half Step, Austin TX

Written for Hakutake Shiro

• ·2.5 oz Hakutake Shiro Shochu
• ·0.5 oz fresh grapefruit juice
• ·0.5 oz fresh lime juice
• ·0.5 oz simple syrup (1:1)
• ·1 slice of English cucumber
• ·1 red grape

JSS Shochu · Philip Duff, New York, NY

Written for Shimauta Awamori

• ·1.5 shots (45ml) Awamori (Thai Indica Rice), Shimauta, Okinawa
• ·1 shot (30ml) white crème de cacao
• ·0.75 shot (22.5ml) extra-dry vermouth
• ·0.5 shot (15ml) freshly squeezed lemon juice
• ·3 dashes of Angostura cocoa bitters

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

Written for Mugon Rice Shochu

• ·2 oz Mugon Rice Shochu
• ·0.25 oz fresh kaki apple juice
• ·0.5 oz yuzu kosho cane syrup*
• ·0.75 oz lime juice
• ·2 dash angostura
• ·Egg white

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

For kome shochu in general

• ·1 ¾ shot Shiro Shochu
• ·.75 shot simple syrup
• ·juice from ½ of a lemon
• ·2 fresh basil leaves
• ·splash of POM juice
• ·1 slice Fuji apple

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 · 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 · 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

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)

Tokyo Weekender · Shun Kosaka

For kome shochu in general

• ·sengetsu (kome shochu) 45ml
• ·lemon juice 15ml
• ·homemade rice pepper syrup 10ml
• ·daigo umai rice cider as needed
• ·lemon peel to garnish

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 · Frank Kurt Maldonado, New York, NY

For kome shochu in general

• ·1 tsp superfine sugar
• ·1/2oz. fresh lime juice
• ·1/2oz. Aperol
• ·1/2oz. hibiscus cordial
• ·1 1/2oz. Kome Shochu (Rice), Toyonaga, Oita
• ·1 dash grapefruit bitters

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

Barrow's Intense

For any shochu

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

thesgshochu.com

Written for SG Shochu KOME

• ·the sg shochu kome 30ml
• ·gin 20ml
• ·cocchi americano 15ml
• ·dry vermouth 10ml
• ·fino sherry 5ml
• ·absinthe 2 dashes
• ·empirical plum, i suppose 1 bar spoon

thesgshochu.com

Written for SG Shochu KOME

• ·the sg shochu kome 30ml
• ·dry vermouth 30ml
• ·maraschino 1 bar spoon
• ·absinthe 1 bar spoon
• ·angostura bitters 1 dash
• ·orange bitters 1 dash
• ·lemon peel

thesgshochu.com

Written for SG Shochu KOME

• ·the sg shochu kome 50ml
• ·cocchi americano 10ml
• ·absinthe 2 dashes
• ·lemon peel

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 · Philip Duff, New York, NY

Written for Ryukyu Ohcho Awamori

• ·2 shots (60ml) Awamori (Thai Indica Rice), Ryukyu Ohcho, Okinawa
• ·1 shot (30ml) genepy
• ·1 shot (30ml) clarified lime juice
• ·0.75 shot (22.5ml) nocino liqueur

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 · Shingo Gokan, Tokyo, Japan

Written for SG Shochu KOME

• ·2.5ml SG Kome Shochu (Rice); kaffir lime-infused
• ·7.5ml SG Kome Shochu (Rice); coconut oil-washed
• ·15ml coconut water
• ·10ml tomato water
• ·15ml cilantro syrup
• ·25ml unfiltered sake

JSS Shochu · Haru Zenda, New York, NY

Written for Kumejima's Kumesen

• ·1.5oz Awamori Koshu (Thai Indica Rice), Kumejima’s Kumesen
• ·0.5oz Nisshin-Shurui Sudachi Chu
• ·0.25oz Wenneker Dutch Triple Sec
• ·0.25oz Goya (Bitter Melon) Syrup
• ·0.5oz Lime Juice
• ·Bitter Melon Chip
• ·Matcha Green Tea Powder

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 · Marie Kasmi, London, United Kingdom

For kome shochu in general

• ·30ml Kome Shochu (Rice), Toyonaga, Kumamoto
• ·15ml Miso & Cacao Husk Vermouth*
• ·15ml Tio Pepe Fino Sherry
• ·5ml St. Germain
• ·*Miso & Cacao Husk Vermouth
• ·100g Dry Vermouth
• ·15g Miso Paste
• ·10g Cacao Husks

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

JSS Shochu · Alson Tian, Singapore

For kome shochu in general

• ·50ml Kome Shochu (Rice), Gokuraku, Kumamoto
• ·20ml Oolong-infused Americano
• ·5ml honey water
• ·Lemon twist for garnish

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