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Goki Soba

Mori no Kura · Fukuoka · Soba (buckwheat)

  • honkaku

Pour this first

Ginger ale, tall over ice. Grapefruit with it.

Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.

One part shochu to three or four parts mixer, over plenty of ice. If it tastes thin, go two to three next time.

What it tastes like

Soba shochu from Mori no Kura in Fukuoka. No source we have publishes any tasting notes for it, so the profile below is what this style usually tastes like rather than this particular bottle.

  • buckwheat
Sweet
1/5
Body
3/5
Aroma
4/5
Fruit
0/5
Floral
0/5
Grain
5/5
Earth
3/5
Umami
2/5
Base
rice, rice koji, soba, barley
ABV
25%

What to mix with it

Tap a family to narrow it down. Every suggestion carries its reasoning, so if the reasoning does not convince you, ignore the suggestion.

Explore all 74 pairings

  • Ginger ale

    Strong match

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

    • Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • 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.

    • Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
    • 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)

    Strong 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.

    • Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Kombucha

    Strong match

    A plain or ginger kombucha. Acid, bubbles and a little funk, none of which survive a still.

    • Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
    • 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.

    • Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
    • 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.

    • Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Sparkling wine (brut)

    Strong match

    Dry cava or crémant. Acid and bubbles in one pour, which is exactly what a distilled spirit has none of.

    • Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
    • 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

    Strong match

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

    • Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Oolong tea

    Strong match

    Unsweetened, cold. One part shochu to three or four parts tea, over ice.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • Unsweetened, cold. One part shochu to three or four parts tea, over ice.

  • Blood orange

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Daidai (bitter orange)

    Good 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Grapefruit

    Good 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Kabosu

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • 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.

  • Lemon

    Good match

    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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Lime

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Sudachi

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Umezu (ume plum vinegar)

    Good match

    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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • 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.

  • 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Amaretto

    Good match

    A bar spoon, not an ounce. It is very sweet, and its job here is the almond smell rather than the sugar.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • Soba and almond share a toasted, nutty middle

  • Genever

    Good match

    Bols Genever, around thirty-five dollars. The split base for a grain shochu, in a way plain gin is not.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • Against a soba bottle it reads as more of the same thing, not a second idea

  • Orgeat (almond syrup)

    Good match

    Almond syrup with a touch of orange blossom. The tiki sweetener, and kokuto shochu is a tiki spirit waiting to happen.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • Almond syrup with a touch of orange blossom. The tiki sweetener, and kokuto shochu is a tiki spirit waiting to happen.

  • Toasted sesame

    Good match

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

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • A sesame syrup, or a rim of ground sesame and salt. Toasty and rich.

  • Sobacha (roasted buckwheat tea)

    Good match

    Roasted buckwheat, in any Japanese grocery, hot or cold. In a soba restaurant the same serve is made with soba-yu, the starchy water the noodles were boiled in, which is thicker and cannot be bought.

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • The one mixer that puts the bottle's own raw material back into the glass
    • Roasted buckwheat, in any Japanese grocery, hot or cold. In a soba restaurant the same serve is made with soba-yu, the starchy water the noodles were boiled in, which is thicker and cannot be bought.

  • 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.

  • Green tea (sencha)

    Good match

    Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.

    • Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.

  • Hot water (oyuwari)

    Good 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.

    • Heat is what makes buckwheat smell toasted rather than merely nutty, which is most of the reason to choose a soba shochu in the first place.

  • Jasmine tea

    Good match

    Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.

    • Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.

  • Matcha

    Good match

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

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

  • 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.

    • 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)

    Good match

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

    • Heat is what makes buckwheat smell toasted rather than merely nutty, which is most of the reason to choose a soba shochu in the first place.

  • Hibiscus

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The nutty base will swallow a delicate flower unless the drink is otherwise very plain.

  • Citric and malic acid solution

    Good match

    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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Cranberry

    Good match

    Unsweetened juice. Sharp and a little tannic, useful for cutting sweetness.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Kiwi

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Passion fruit

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Pineapple

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Raspberry

    Good match

    Sour enough to be useful. Muddle a handful, or use a good puree.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Ume (Japanese plum)

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • 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.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • Coconut

    Worth trying

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

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • Falernum

    Worth trying

    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.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • Fino sherry

    Worth trying

    Fino or manzanilla. Savory, salty, bone dry.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • Kuri (chestnut) liqueur

    Worth trying

    Zuiyo's Kuririn, from Japanese chestnuts at 11 percent, or Dover's wa-shu kuri, which is on a rum base. A dessert direction, and not the same thing as kuri shochu, which is a base spirit.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • Madeira (dry, Sercial or Verdelho)

    Worth trying

    Blandy's or Barbeito, ten year. It is the one fortified wine that brings real acid, so it can do the lemon's job on a bottle where fresh citrus reads harsh.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • Maraschino

    Worth trying

    Luxardo. Dry rather than sweet despite the name, and a bar spoon changes a stirred drink completely.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • 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.

    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • Agave syrup

    Worth trying

    The neutral sweetener. Use when you want to balance acid without adding a flavor.

    • The neutral sweetener. Use when you want to balance acid without adding a flavor.

  • Gum syrup (gomme)

    Worth trying

    Small Hand Foods', or sugar, water and gum arabic from the baking aisle at home. Worth knowing that most Japanese gum syrup on a shelf today has no arabic gum in it at all.

    • Small Hand Foods', or sugar, water and gum arabic from the baking aisle at home. Worth knowing that most Japanese gum syrup on a shelf today has no arabic gum in it at all.

  • Honey

    Worth trying

    Diluted one to one with warm water so it mixes cold. A little goes far; taste before adding more.

    • Honey and buckwheat is a known pair, and buckwheat honey is the proof of it.

  • Kokuto (brown sugar) syrup

    Worth trying

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

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

  • Kombu

    Worth trying

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

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

  • Kumquat

    Worth trying

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

    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Maple syrup

    Worth trying

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

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

  • Mikan (satsuma)

    Worth trying

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

    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Olive brine

    Worth trying

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

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

  • Orange

    Worth trying

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

    • Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

  • Pickled ginger (gari)

    Worth trying

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

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

  • Sea salt

    Worth trying

    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.

    • 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.

  • Shiitake

    Worth trying

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

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

  • Umeboshi

    Worth trying

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

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

  • Yuzu marmalade (yuja-cha)

    Worth trying

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

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

  • Coffee (cold brew)

    Worth trying

    Cold brew, unsweetened. For barley, brown-sugar, cask-aged and awamori bottles; it will bury a daiginjo.

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • Cold brew, unsweetened. For barley, brown-sugar, cask-aged and awamori bottles; it will bury a daiginjo.

  • Genmaicha

    Worth trying

    Green tea with popped, toasted rice. Cold-brew it.

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • Green tea with popped, toasted rice. Cold-brew it.

  • 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.
    • Roasted tea and buckwheat are one flavour from two plants. Hojicha and soba-yu are the same instinct.
    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.

  • 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.
    • Grain and roast are the same flavour arrived at twice, once by the still and once by the pan.
    • Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

  • Chamomile

    Worth trying

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

    • The nutty base will swallow a delicate flower unless the drink is otherwise very plain.

  • Elderflower

    Worth trying

    Cordial or the liqueur. Muscat, lychee and honey in one flower.

    • The nutty base will swallow a delicate flower unless the drink is otherwise very plain.

  • Jasmine

    Worth trying

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

    • The nutty base will swallow a delicate flower unless the drink is otherwise very plain.

  • Osmanthus (kinmokusei)

    Worth trying

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

    • The nutty base will swallow a delicate flower unless the drink is otherwise very plain.

  • Rose

    Worth trying

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

    • The nutty base will swallow a delicate flower unless the drink is otherwise very plain.

  • Sakura (cherry blossom)

    Worth trying

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

    • The nutty base will swallow a delicate flower unless the drink is otherwise very plain.

Ways to serve it

  • On the rocks
  • Mizuwari (with water)

Buckwheat shochu is nutty and quiet, and it is the one category where roasted things are the answer rather than a compromise. Hojicha and mugicha are better mixers for it than any fruit.

Cocktails other people made

Nobody has published 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

  • Just One Cookbook

    Japanese Yuzu Cocktail (Yuzu Chuhai)

    Written for shochu generally

    • 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, 2 tsp korean citron tea (yuja cha) (optional)
    • lime (optional; can use lemon)

    Built in the glass, topped with soda.

    Full method at Just One Cookbook →

  • Pickled Plum

    Umeboshi Sour (Pickled Plum Cocktail)

    Written for shochu generally

    • 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)

    Built in the glass.

    Full method at Pickled Plum →

  • punchdrink.com · Brian Evans and George Padilla, Brooklyn, New York

    The Rule of Thirds Chu-Hai

    Written for shochu generally

    • 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

    Built in the glass, topped with soda.

    Full method at punchdrink.com →

  • Pickled Plum

    Lemon Sour (Japanese)

    Written for shochu generally

    • 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

    Built in the glass, topped with soda.

    Full method at Pickled Plum →

  • punchdrink.com · Tokyo Record Bar, New York

    Miso Dark 'n' Stormy

    Written for shochu generally

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

    Built in the glass, topped with soda.

    Full method at punchdrink.com →

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

    Iichiko "Oyuwari"

    Written for iichiko

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

    • 2 ounces iichiko shochu
    • 1 1/2 ounces grapefruit juice
    • 2 pinches genmai
    • 1/2 ounce water
    • 2 teaspoons sugar
    Full method at punchdrink.com →

Bottles like this one

Closest on the flavour profile within the same style family, so the mixers above tend to carry across.

Sources and verification

Filed under soba shochu.