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Kagemusha Potato Shochu

Yatsushika Shuzo · Oita · Imo (sweet potato)

  • white koji
  • honkaku
  • atmospheric distilled

Pour this first

Soda water, tall over ice. Kiwi with it.

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

Kiwi's tartness shows on a clean bottle. Muddled with the seeds. Green, sour and refreshing, and cheap year round.

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 Yatsushika Shuzo in Oita. Importer's tasting notes: light bodied, clean, sweet, bright. The profile below is built from the tasting notes its importer publishes.

  • sweet potato
  • light-bodied
  • clean
  • sweet
  • bright
Sweet
4/5
Body
3/5
Aroma
4/5
Fruit
2/5
Floral
1/5
Grain
1/5
Earth
3/5
Umami
2/5

Read from the words above rather than measured. Where it says not described, none of the sources behind this page mention it, which is not the same as it not being there.

Base
Kogane Sengan sweet potato grown in southern Kyushu, with rice koji and natural spring water, fermented with Miyazaki yeast
Koji
white koji (on rice)
Distillation
atmospheric distillation
ABV
24%

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.

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 86 pairings

  • Hyuganatsu

    Strong 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
    • Mild enough that a light bottle is still the thing you taste
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.

  • Yuzu

    Strong 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.
    • A clean bottle gives yuzu a blank page
    • Kagoshima bartenders reach for yuzu with imo shochu first
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • 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.

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • One part shochu to five parts Hoppy drinks like a pint with none of beer's body. A 25 percent bottle lands just under 5; the figure follows the bottle, so a 40 percent one is nearer 7
    • It was built around neutral shochu, and that is still where it fits best
    • 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
    • Bubbles on a clean bottle: the simplest refreshing drink on this list
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • 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
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • 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.

  • Kabosu

    Good match

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

    • Milder than sudachi, so it does not fight a delicate bottle
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.

  • 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.

    • Sharper and more bitter than a lime, which is what keeps it from disappearing into a light bottle
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • 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.

  • Sudachi

    Good match

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

    • Sudachi's green sharpness shows best on a clean bottle
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.

  • Kiwi

    Strong match

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

    • Kiwi's tartness shows on a clean bottle
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • Muddled with the seeds. Green, sour and refreshing, and cheap year round.

  • Passion fruit

    Strong 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
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • The most useful tropical fruit for mixing: intensely aromatic and properly sour. Pulp with seeds, or a good puree.

  • 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.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • Orange with a raspberry edge. Winter fruit; worth waiting for.

  • 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.

  • 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.
    • Sweet citrus bubbles on a clean bottle
    • 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.

  • 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.
    • Clean bottle and tonic is a gin and tonic without the juniper
    • 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.

  • 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.
    • Mizuwari shows a clean bottle as it is, just lighter
    • Maewari: mix imo shochu and water a day ahead and it rounds out

  • 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.

    • Citrus acid cuts sweet potato's weight. That's why Kagoshima bars reach for grapefruit and yuzu before anything else.
    • On an already sweet bottle it turns to grapefruit candy
    • Grapefruit and imo shochu is a Kagoshima bar staple; the bitterness answers the earth
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Pineapple

    Strong 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.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • Fresh juice, or grilled wedges for a smokier drink. The awamori fruit.

  • Ume (Japanese plum)

    Strong 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
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.

  • Umezu (ume plum vinegar)

    Strong 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.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Ginger beer

    Good 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.
    • This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.

  • 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.

  • 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.

  • 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.

    • 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

  • Jasmine tea

    Good match

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

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

  • Oolong tea

    Good 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

  • 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.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • 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.

  • 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 sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • 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.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.

  • 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.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.

  • Green tea (sencha)

    Good 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.
    • Bitter tea and a sweet bottle argue
    • Cold-brewed sencha on a clean bottle is quiet and grown-up
    • Green tea softens the earth in imo shochu without hiding it

  • 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.
    • This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.

  • 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.

  • Gentian (Suze-style)

    Good match

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

    • A clean bottle and gentian is a white negroni
    • 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

    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.

  • Sea salt

    Good 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.

    • 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.

  • Umeboshi

    Good match

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

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

  • 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.

  • 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.

  • Mugicha (barley tea)

    Good match

    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
    • Unsweetened, cold, and a summer staple in Japan
    • Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

  • 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.

    • With no juice in the glass a light bottle can end up tasting thin; a fuller one carries it
    • A clean bottle has nowhere to hide, so acid reads as brightness rather than as a correction
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.

  • 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.

  • Cinnamon

    Worth trying

    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.
    • This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.

  • Pickled ginger (gari)

    Worth trying

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

    • Sweet-sour ginger on a clean bottle
    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.
    • This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.

  • 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.

  • Basil

    Worth trying

    Muddled gently with citrus. Thai basil brings anise, Italian basil brings pepper.

    • Basil on a clean bottle reads like a gin smash

  • Black pepper

    Worth trying

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

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

  • Carciofo amaro (Cynar-style)

    Worth trying

    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.

    • 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.

  • 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 bitters

    Worth trying

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

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

  • Cucumber

    Worth trying

    Ribbons or muddled slices. Cucumber is what turns a serious glass into something you drink outside without thinking about it.

    • Cucumber on a clean bottle is the most refreshing thing on this list

  • Fernet

    Worth trying

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

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

  • Japanese craft bitters (yuzu, shiso, umami)

    Worth trying

    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 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

    Worth trying

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

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

  • Lemongrass

    Worth trying

    Bruised stalks steeped in the spirit, or a syrup. Citrus without acid, which is useful when you want aroma but not sourness.

    • Lemongrass perfume shows on a clean bottle

  • Makgeolli

    Worth trying

    Hana Makgeolli is brewed in Greenpoint, Brooklyn; Makku sells a canned one. Strength varies widely across the category, from around 6 percent in a can to the mid teens for an unfiltered takju, so read the label before deciding how much to pour.

    • The yeasty haze gives back the body distillation took out

  • Mint

    Worth trying

    Slapped, not muddled to bits. Mint reads as cold, which makes any low-proof drink feel more refreshing.

    • Mint on a clean bottle is a mojito with the rum swapped out

  • 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.

  • Shiitake

    Worth trying

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

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

  • Shiso

    Worth trying

    Green shiso leaves, slapped or muddled gently. Red shiso as a syrup. Japan already makes shiso shochu, which tells you it works.

    • Shiso on a clean bottle is the most Japanese drink you can build

  • Shiso liqueur

    Worth trying

    Usually red shiso, so it comes out pink. Sharper and more herbal than it looks, and a little goes a long way.

    • The herb needs a quiet base or it just tastes like the herb

  • 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.

  • Kumquat

    Worth trying

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

    • This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.
    • Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

  • 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
    • This bottle already reads sweet, on aroma rather than on sugar. Adding real sugar to it is the most common way a drink built on it goes wrong.
    • 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.

  • 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.

  • Orange

    Worth trying

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

    • This bottle already reads sweet, on aroma rather than on sugar. Adding real sugar to it is the most common way a drink built on it goes wrong.
    • Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.

  • Kinome (sansho leaf)

    Worth trying

    Young sansho leaves, clapped between the palms and floated. Hard to find outside Japanese markets in spring, worth the hunt.

    • A single leaf on a clean bottle changes the whole glass
    • 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.

  • Makrut lime leaf

    Worth trying

    Torn leaves steeped briefly. Perfumed citrus without juice.

    • Intense citrus perfume on a clean bottle
    • 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.

  • Sumomo (Japanese plum) liqueur

    Worth trying

    Dewazakura's from Yamagata plums, or Machida Shuzo's on Amami kokuto shochu. It does umeshu's job and leaves the glass drier, which matters when the bottle is already sweet.

    • Acid and colour at once, and the drink stays drier than it would with umeshu
    • 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

    Worth trying

    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.

    • 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.

  • Calpico (cultured milk)

    Worth trying

    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
    • This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.
    • The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a familiar order in Japan.

  • Olive brine

    Worth trying

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

    • Brine and sweetness do not agree
    • A clean bottle can take a splash of brine
    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Wasabi

    Worth trying

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

    • Wasabi and sweetness do not agree
    • A tiny amount on a clean bottle reads as a green, savory heat
    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • 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.

  • 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.

  • Amazake (sweet koji rice)

    Worth trying

    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
    • This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.
    • 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.

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

  • Nankai Shochu · Jonathan Tse, Doe Bar

    Hojicha Cocktail

    Written for a similar bottle

    Written for Nankai Imo Black, also a sweet potato shochu. We have this one as the less fruity of the two, which is what will move most in the glass.

    • 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 →

  • thesgshochu.com

    Coffee & Tonic

    Written for a similar bottle

    Written for SG Shochu IMO, also a sweet potato shochu. This bottle is lighter, 24% 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, 24% 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 →

  • 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.

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

Imported in the US by JFC International

Filed under imo shochu.