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Colorful

Shoro Shuzo · Miyazaki · Imo (sweet potato)

  • black koji
  • white koji
  • blended
  • honkaku
  • atmospheric distilled

Pour this first

Ginger beer, tall over ice. Grapefruit with it.

Worked out from imo shochu in general, not this bottle.

The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.

Citrus acid cuts sweet potato's weight. That's why Kagoshima bars reach for grapefruit and yuzu before anything else. 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.

One part shochu to three or four parts of the long mixer, over plenty of ice, then the accent on top. If it tastes thin, go two to three next time.

What it tastes like

Imo shochu from Shoro Shuzo in Miyazaki. Its published notes don't name a flavour we can place, so the profile below is the style rather than this bottle.

  • sweet potato
  • umami

This is what imo shochu usually tastes like, not this bottle's own profile.

Distillation
atmospheric distillation
ABV
30%

What to mix with it

These start from what imo shochu usually likes, because nothing we've found places this bottle's own flavours. Tap a family to narrow it down. Every suggestion carries its reasoning, so if the reasoning does not convince you, ignore the suggestion.

A longer wedge is a family we'd reach for sooner with this bottle, worked out from its flavours rather than tasted. It isn't a score, or a comparison with other bottles.

Explore all 98 pairings

  • Ginger beer

    Strong match

    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.

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Imo shochu mule: ginger beer, lime, over ice
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Lemon soda (ramune, Sanpellegrino)

    Strong match

    The shortcut to a sour when there is no fresh lemon. Less sweet is better.

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • A lemon soda softens imo shochu for the unconvinced
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Soda water

    Strong match

    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.

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Daiyame and other new-wave imo shochu are marketed as highballs by the distilleries themselves
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Tonic water

    Good match

    A dry tonic (Fever-Tree, Q). One part spirit, three parts tonic, a citrus wedge.

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Imo shochu and tonic is what Kagoshima distilleries now recommend to first-timers
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Green tea (sencha)

    Strong match

    Cold-brewed sencha, unsweetened. Ocha-wari is one of the everyday ways shochu is drunk in Japan, alongside the oolong version.

    • Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it.
    • Green tea has umami of its own; it meets the bottle's
    • Green tea softens the earth in imo shochu without hiding it

  • Matcha

    Strong match

    Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

    • The bottle is already savoury, and this puts more of that in the glass.
    • Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

  • Ginger ale

    Good match

    The gentle ginger. For bottles that a ginger beer would bully.

    • 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.

  • Hoppy (beer-taste mixer)

    Good match

    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.

    • 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.

  • Kombucha

    Good match

    A plain or ginger kombucha. Acid, bubbles and a little funk, all three in one pour.

    • 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.

  • Sea salt

    Strong match

    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.

    • Salt is the fastest way to make umami louder
    • A salt rim on an imo shochu drink is a Kagoshima bar trick
    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Sparkling wine (brut)

    Good match

    Dry cava or crémant. Acid and bubbles in one pour.

    • 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.

  • Umeboshi

    Strong match

    One salted plum, crushed with a spoon in the glass. Salty, sour, savory.

    • Imo shochu, hot water, umeboshi: a Kagoshima winter
    • Salt and sour pull umami forward
    • Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.

  • Grapefruit

    Strong match

    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.

    • Citrus acid cuts sweet potato's weight. That's why Kagoshima bars reach for grapefruit and yuzu before anything else.
    • Grapefruit and imo shochu is a Kagoshima bar staple; the bitterness answers the earth

  • Hot water (oyuwari)

    Strong match

    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.

    • 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 of shochu to four of water. Imo shochu opens up in warmth

  • Oolong tea

    Strong match

    Unsweetened, cold. One part shochu to three or four parts tea, over ice. Drinks with food better than almost anything else here.

    • Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it.
    • Oolong's toast meets sweet potato's roast

  • Pu-erh tea

    Good match

    Loose or bagged, brewed weak: at full strength it takes the glass over. Takara's own guide to tea-wari lists it alongside mugicha and sobacha.

    • One of the few mixers that can go under a heavy bottle hot without the drink turning bitter
    • Loose or bagged, brewed weak: at full strength it takes the glass over. Takara's own guide to tea-wari lists it alongside mugicha and sobacha.

  • Cold water (mizuwari)

    Strong match

    Soft water, cold, over ice or not. One to one is normal. Mix a day ahead (maewari) and the edges round off.

    • 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.
    • Maewari: mix imo shochu and water a day ahead and it rounds out

  • Daidai (bitter orange)

    Strong match

    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.

    • Daidai is the citrus in ponzu, and ponzu is already on the table next to imo shochu
    • 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.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Hyuganatsu

    Good match

    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.

    • Hyuganatsu is Miyazaki's citrus and imo shochu is what Miyazaki pours it beside; the soft acid does the same work on a sweet potato bottle from anywhere
    • 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.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Mikan (satsuma)

    Good match

    Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.

    • Kagoshima bartenders pair imo shochu with mikan when it is in season
    • Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Yuzu

    Good match

    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.

    • Citrus acid cuts sweet potato's weight. That's why Kagoshima bars reach for grapefruit and yuzu before anything else.
    • Kagoshima bartenders reach for yuzu with imo shochu first
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Amaro

    Good match

    Montenegro, Nonino, Averna. Equal parts with a dark shochu over ice is a whole drink.

    • Amaro's herbs answer imo shochu's earth
    • A bitter answers the earth with more earth, amaro and gentian most of all. A split-base imo drink then reads as intentional rather than odd.

  • Aromatic bitters

    Good match

    Angostura or a Japanese aromatic. Two dashes.

    • Bitters give imo shochu a stirred-drink shape
    • Angostura or a Japanese aromatic. Two dashes.

  • Black pepper

    Good match

    A few grinds over the top. Aroma more than heat.

    • Pepper wakes up savory bottles
    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Carciofo amaro (Cynar-style)

    Good match

    Cynar, 16.5 percent, which is weaker than most shochu, so equal parts with a 25 percent bottle lands near 20 and the drink stays long. Soda or a grapefruit soda over the top is the producer's own serve.

    • With a 25 percent bottle under it the bitterness reads as celery and walnut skin instead of being scorched off
    • Cynar, 16.5 percent, which is weaker than most shochu, so equal parts with a 25 percent bottle lands near 20 and the drink stays long. Soda or a grapefruit soda over the top is the producer's own serve.

  • Celery bitters

    Good match

    Scrappy's leads with the seed, Fee Brothers has garlic and ginger behind it, The Bitter Truth reads more astringent than bitter. Two dashes.

    • Celery seed and salt make a savoury note louder, and a bottle described as having umami has one to work on
    • Scrappy's leads with the seed, Fee Brothers has garlic and ginger behind it, The Bitter Truth reads more astringent than bitter. Two dashes.

  • Cinnamon

    Good match

    A stick in hot water with the spirit, or a light syrup. Winter.

    • Cinnamon on sweet potato is a pie
    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Ginger

    Good match

    Fresh juice, a syrup, or a good ginger beer. The spice that makes a low-proof drink feel like it has a backbone.

    • Ginger and sweet potato is a Japanese autumn kitchen
    • Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse.

  • Japanese craft bitters (yuzu, shiso, umami)

    Good match

    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.

    • The Umami expression is kelp, shiitake and bonito, aimed at the savoury side the bottle is described with
    • 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.

  • Kombu

    Good match

    A small piece steeped in the bottle overnight. Savory depth without salt.

    • Kombu pushes the glass further toward the savoury side a bottle with umami is already on
    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Olive brine

    Good match

    A bar spoon, no more. Salt, and the savory note that comes with it.

    • Salt brings umami forward
    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Passion fruit

    Good match

    The most useful tropical fruit for mixing: intensely aromatic and properly sour. Pulp with seeds, or a good puree.

    • Tropical acid against sweet-potato depth is a modern Kagoshima cocktail
    • The most useful tropical fruit for mixing: intensely aromatic and properly sour. Pulp with seeds, or a good puree.

  • Shiitake

    Good match

    A dried shiitake steeped in the spirit for a day. Savory and strange in the best way.

    • Dried shiitake is the umami bomb of the Japanese pantry
    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.

  • Ume (Japanese plum)

    Good match

    Umeboshi (salt-pickled), ume syrup, or the fruit's own liqueur. Sour, salty and savory at once.

    • Salt-plum and imo shochu in hot water is a Kagoshima winter
    • Ume's salt and sourness pull umami forward

  • Black tea (Earl Grey)

    Good match

    Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.

    • Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.

  • Blood orange

    Good match

    Orange with a raspberry edge. Winter fruit; worth waiting for.

    • Orange with a raspberry edge. Winter fruit; worth waiting for.

  • Jasmine tea

    Good match

    Cold-brewed, unsweetened. The floral top note sits above a dry spirit without adding weight to it.

    • Cold-brewed, unsweetened. The floral top note sits above a dry spirit without adding weight to it.

  • Kumquat

    Good match

    Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

    • Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

  • Lemon

    Good match

    Juice and peel are two different tools. Fresh juice, never bottled, is the whole basis of the lemon sour and the quickest way to put acid into a distilled base. The peel expressed over the top gives the oil and no acid at all, which is what a sweet or roasted bottle usually wants instead.

    • Juice and peel are two different tools. Fresh juice, never bottled, is the whole basis of the lemon sour and the quickest way to put acid into a distilled base. The peel expressed over the top gives the oil and no acid at all, which is what a sweet or roasted bottle usually wants instead.

  • Lime

    Good match

    Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.

    • Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.

  • Orange

    Good match

    Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.

    • Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.

  • Kurozu (Kagoshima black vinegar)

    Good match

    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.

    • A vinegar with savour under it rather than only sharpness, so beside a savoury bottle it reads as family instead of contrast
    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Yuzu kosho

    Good match

    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.

    • The salt in it raises the perceived sweetness of koji
    • Warm spice gives an earthy bottle a pulse without covering the earth itself.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Sake (in a shochu drink)

    Good match

    A dry junmai as the lengthener for rice shochu, one to two. Low proof, all rice.

    • The bottle is already savoury, and this puts more of that in the glass.

  • Calpico (cultured milk)

    Good match

    The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a familiar order in Japan.

    • Calpis softens imo shochu for people who think they do not like it
    • The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a familiar order in Japan.

  • Jasmine

    Good match

    A syrup or a few dried blossoms steeped. See jasmine tea for the long drink.

    • 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.

  • Osmanthus (kinmokusei)

    Good match

    Dried osmanthus flowers steeped, or the syrup. Apricot and honey, and the smell of October in Japan.

    • 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.

  • Kabosu

    Good match

    Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.

    • Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Shikuwasa

    Good match

    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.

    • 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.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Sudachi

    Good match

    A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.

    • A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Alpine amaro (Braulio-style)

    Worth trying

    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.

    • 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.

  • Amontillado sherry

    Worth trying

    Lustau or González Byass. Fino is salt and living flor; this is what is left after the flor dies, and at 18 percent an ounce lengthens the glass rather than strengthening it.

    • Flor leaves a savoury edge behind it, and koji leaves the same one

  • Red aperitivo bitter (Campari-style)

    Worth trying

    Campari, Aperol, or a Japanese bitter like Kina. Bitter and sweet at once, and it wants a base with something of its own to answer back.

    • A bitter answers the earth with more earth, amaro and gentian most of all. A split-base imo drink then reads as intentional rather than odd.

  • Aquavit

    Worth trying

    Linie, around thirty-five dollars, rested in oloroso casks at sea so it brings a little wood as well. A quarter ounce as a split base.

    • It reads as seasoning rather than as perfume, which is what a savoury bottle wants

  • Banana

    Worth trying

    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.

    • 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.

  • Blackberry

    Worth trying

    Late summer fruit with a savory edge. For the deeper bottles.

    • Blackberry and imo shochu is a bramble with a Kyushu accent

  • Cardamom

    Worth trying

    A few crushed pods, or a syrup. Floral, citrusy and warm at once; it bridges fruit and spice.

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Celery

    Worth trying

    Juiced, or a stalk as the stirrer. Savory, salty and cold.

    • Celery's salt and green note pull umami forward

  • Coconut

    Worth trying

    Coconut water for lengthening, coconut milk or cream for weight.

    • Coconut water for lengthening, coconut milk or cream for weight.

  • Dashi

    Worth trying

    Warm kombu-and-bonito stock, lightly seasoned, mixed with the spirit. It sounds strange and tastes like an oden counter.

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Warm dashi carries a spirit's savoury side forward the way hot water carries its aroma
    • Oden broth and imo shochu in one cup: a Kagoshima winter
    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Fernet

    Worth trying

    A quarter ounce. Menthol and bitterness, for the darkest bottles.

    • A quarter ounce. Menthol and bitterness, for the darkest bottles.

  • Fino sherry

    Worth trying

    Fino or manzanilla. Savory, salty, bone dry.

    • Fino's salt and yeast meet the savour koji leaves behind

  • Gentian (Suze-style)

    Worth trying

    Suze or Salers. Bitter root, bright yellow. A little in a highball changes everything.

    • A bitter answers the earth with more earth, amaro and gentian most of all. A split-base imo drink then reads as intentional rather than odd.

  • Ginger liqueur

    Worth trying

    Barrow's Intense, made in Brooklyn, or Domaine de Canton, which is the easier one to find. Ginger and sugar arrive together either way, and both work hot as well as cold. Being spirits themselves they add alcohol along with the volume, which a juice or a syrup does not.

    • Ginger and sweet potato is a winter kitchen pairing before it is a bar one

  • Hon-mirin

    Worth trying

    Mikawa Mirin from Sumiya Bunjiro Shoten, made from glutinous rice, koji and shochu since 1911 with no added sugar. Not the sweetened seasoning sold as mirin-fu chomiryo, which is a different product.

    • It adds body and savour where a sugar syrup would only add sugar

  • Kiwi

    Worth trying

    Muddled with the seeds. Green, sour and refreshing, and cheap year round.

    • Muddled with the seeds. Green, sour and refreshing, and cheap year round.

  • Kokuto (brown sugar) syrup

    Worth trying

    Okinawan or Amami kokuto dissolved one to one in water. Molasses, minerals, a little salt.

    • Kuromitsu on sweet potato is a wagashi

  • Lychee

    Worth trying

    Fresh in early summer, canned in syrup the rest of the year (drain it). The signature aroma of a whole school of imo shochu.

    • The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it.

  • Mango

    Worth trying

    Ripe mango puree. Needs lime beside it or it goes flat.

    • Ripe mango puree. Needs lime beside it or it goes flat.

  • Maple syrup

    Worth trying

    Dark, in small amounts, for the cask and sweet-potato bottles.

    • Maple on sweet potato

  • Miso

    Worth trying

    White miso whisked into a syrup, a small spoon per drink. Salty, sweet and savory at once.

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Umami on umami
    • Miso and roasted sweet potato is a Kagoshima side dish
    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Pickled ginger (gari)

    Worth trying

    A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.

    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.

  • Pineapple

    Worth trying

    Fresh juice, or grilled wedges for a smokier drink. The awamori fruit.

    • Fresh juice, or grilled wedges for a smokier drink. The awamori fruit.

  • Quinquina aperitif (Cocchi Americano-style)

    Worth trying

    Cocchi Americano: moscato steeped with cinchona bark, gentian and bitter orange. The bark is the point of it, and it carries a quinine bitterness no citrus will give you.

    • Cocchi Americano: moscato steeped with cinchona bark, gentian and bitter orange. The bark is the point of it, and it carries a quinine bitterness no citrus will give you.

  • Star anise

    Worth trying

    One star, steeped, for the dark bottles.

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Toasted sesame

    Worth trying

    A sesame syrup, or a rim of ground sesame and salt. Toasty and rich.

    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.

  • Togarashi (chili)

    Worth trying

    A rim of shichimi, or a slice of fresh chili. Heat on fruit, not on rice.

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Tomato

    Worth trying

    Good tomato juice, or a ripe tomato muddled and strained. Savoury and acidic at once.

    • Tomato is savoury, and so is a bottle described as having umami, so the two meet rather than compete

  • Tonic syrup (cinchona concentrate)

    Worth trying

    Jack Rudy's Extra Bitter, made with real cinchona bark, or Small Hand Foods'. Half a teaspoon and soda, set to the bottle in front of you rather than to a tonic maker's idea of a spirit.

    • Jack Rudy's Extra Bitter, made with real cinchona bark, or Small Hand Foods'. Half a teaspoon and soda, set to the bottle in front of you rather than to a tonic maker's idea of a spirit.

  • Umeshu

    Worth trying

    Sweet, sour, almondy. A splash does the work of both syrup and citrus.

    • Umeshu rounds imo shochu for a first-timer

  • Umezu (ume plum vinegar)

    Worth trying

    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.

    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Vanilla

    Worth trying

    A split bean in a syrup, or a good extract, in small amounts.

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Wasabi

    Worth trying

    A rice-grain amount, dissolved. For the savory, cucumber glass, not the fruit one.

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Hojicha

    Worth trying

    Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Hojicha and imo shochu: a roasted pair
    • Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

  • Mugicha (barley tea)

    Worth trying

    Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Mugicha softens imo shochu's earth into something you drink all evening
    • Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

  • Amazake (sweet koji rice)

    Good match

    The non-alcoholic koji drink, sweet from rice starch alone. Blend with the spirit and ice; it is a shochu smoothie.

    • Amazake softens imo shochu into a winter dessert
    • The non-alcoholic koji drink, sweet from rice starch alone. Blend with the spirit and ice; it is a shochu smoothie.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Sansho pepper

    Worth trying

    A pinch of ground sansho over the top, or a few peppercorns steeped. Numbing, citrusy, green.

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Yuzu marmalade (yuja-cha)

    Worth trying

    The Korean-style yuzu preserve sold in jars. A spoon in hot water with shochu, or shaken cold.

    • Yuzu tea and imo shochu oyuwari is a Kagoshima winter
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Chamomile

    Worth trying

    Cold-brewed chamomile as a lengthener, or steeped in the spirit.

    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Cream

    Worth trying

    Half-and-half or heavy cream, in the after-dinner glass only.

    • Half-and-half or heavy cream, in the after-dinner glass only.

  • Egg white

    Worth trying

    One white, dry-shaken. Texture without flavor.

    • One white, dry-shaken. Texture without flavor.

  • Elderflower

    Worth trying

    The cordial, sweet and alcohol-free, poured like a syrup. Muscat, lychee and honey in one flower. The liqueur has its own entry below: a different product rather than a stronger or weaker version of this one, and it brings alcohol along with the flower.

    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Hibiscus

    Worth trying

    Cold-brewed hibiscus tea: sour, cranberry-red and floral. Acid and color in one pour.

    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Milk

    Worth trying

    Cold whole milk. Fat rounds a spirit off the way it does in coffee, and it is not a dare.

    • Dairy softens imo shochu, and for somebody who thinks they dislike it that is exactly the point. Milk or Calpis is the usual route in.

  • Oat milk

    Worth trying

    The dairy-free milk that tastes of cereal, which is why it likes grain spirits.

    • The dairy-free milk that tastes of cereal, which is why it likes grain spirits.

  • Rose

    Worth trying

    A drop of rose water, or a rose syrup. A drop; it takes over.

    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Sakura (cherry blossom)

    Worth trying

    Salt-pickled blossoms (rinsed) or sakura syrup. Floral, faintly almond, a touch of salt.

    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Soy milk (tonyu)

    Worth trying

    Unsweetened, four parts shochu to six parts soy milk, which is how the Japanese recipes write it. Stronger than it tastes, so pour it knowing that.

    • Unsweetened, four parts shochu to six parts soy milk, which is how the Japanese recipes write it. Stronger than it tastes, so pour it knowing that.

Ways to serve it

  • On the rocks
  • Mizuwari (with water)

Sweet potato shochu is the one people are told they have to drink with hot water. Hot water is genuinely good, and it is also the hardest first sip to sell. Start it long and cold with soda and a wedge of grapefruit, and come back to the hot water once you like the spirit.

Cocktails other people made

We haven't found a cocktail written for this exact bottle. These were written for other bottles, so each one says which, and what changes if you pour this instead.

Show 8 more

  • thesgshochu.com

    Coffee & Tonic

    Written for a similar bottle

    Written for SG Shochu IMO, also a sweet potato shochu. This bottle is lighter, 30% against 38%, so cut the mixer back or it will disappear.

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

    Built tall in the glass.

    Full method at thesgshochu.com →

  • thesgshochu.com

    Hybrid Highball [IMO]

    Written for a similar bottle

    Written for SG Shochu IMO, also a sweet potato shochu. This bottle is lighter, 30% against 38%, so cut the mixer back or it will disappear.

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

    Built tall in the glass.

    Full method at thesgshochu.com →

  • Nankai Shochu · Jonathan Tse, Doe Bar

    Hojicha Cocktail

    Written for a similar bottle

    Written for Nankai Imo Black, also a sweet potato shochu. This bottle is stronger, 30% against 24%, so it will take more mixer than the original asks for.

    • 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

    Shaken.

    Full method at Nankai Shochu →

  • Umami Mart blog

    Oolong-Hai (Shochu Iced Tea)

    Written for sweet potato shochu

    • 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

    Built tall in the glass.

    Full method at Umami Mart blog →

  • Tokyo Weekender · Shun Kosaka

    Hana Shigure

    Written for Daiyame

    Daiyame is a range rather than one bottle, so the strength and the style vary across it. Treat this as a starting point.

    • 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
    Full method at Tokyo Weekender →

What this can stand in for

If a recipe calls for something else and this is what you have. The verdict is for this bottle rather than for its style, so a bottle without the strength a stirred drink needs is not offered for one.

More imo shochu to compare

We can't say what this bottle is closest to without its own notes, so these are other imo shochu whose flavours are on record.

Sources and verification

Imported in the US by Honkaku Spirits (Skurnik portfolio), Sakaya NYC, Winebow

Filed under imo shochu.