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.
Why this works 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. 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 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.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. A Miyazaki citrus and a Miyazaki spirit, which is usually all the reason a pairing needs Mild enough that a light bottle is still the thing you taste 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.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. A clean bottle gives yuzu a blank page Kagoshima bartenders reach for yuzu with imo shochu first 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.
Why this works 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. Imo shochu mule: ginger beer, lime, over ice A shochu mule, and it is on menus 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.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Daidai is the citrus in ponzu, and ponzu is already on the table next to imo shochu The peel is doing what the orange twist on an old fashioned does A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Sudachi's green sharpness shows best on a clean bottle Squeezed over rice, it is the flavor of a Japanese autumn table Soft water, cold, over ice or not. One to one is normal. Mix a day ahead (maewari) and the edges round off.
Why this works 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 Rice shochu mizuwari is a dinner drink in Kumamoto Maewari: mix imo shochu and water a day ahead and it rounds out Unsweetened, cold. One part shochu to three or four parts tea, over ice.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Rice shochu and oolong is a Kyushu dinner drink Oolong's toast meets sweet potato's roast There is enough weight here to stand up to a bitter or a spice without disappearing under it. Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.
Why this works 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 Ryokucha-hai: rice shochu with green tea is an ordinary Kyushu order Green tea has umami of its own; it meets the bottle's The shortcut to a sour when there is no fresh lemon. Less sweet is better.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Sweet soda and aged notes argue Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Rice shochu and lemon soda A dry tonic (Fever-Tree, Q). One part spirit, three parts tonic, a citrus wedge.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. Tonic's sweetness fights aged notes Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Clean bottle and tonic is a gin and tonic without the juniper 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.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. 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 vinegar is rice fermented with koji and then soured, so it is the same mould arriving a second time A koji ferment of rice poured into a koji spirit distilled from rice, so the savour is family rather than contrast Umeboshi (salt-pickled), ume syrup, or the fruit's own liqueur. Sour, salty and savory at once.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Ume sour: the second most ordered shochu drink in Japan after lemon Salt-plum and imo shochu in hot water is a Kagoshima winter Ume's salt and sourness pull umami forward The gentle ginger. For bottles that a ginger beer would bully.
Why this works 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. Gentler than ginger beer; right for a soft rice bottle Dry cava or crémant. Acid and bubbles in one pour, which is exactly what a distilled spirit has none of.
Why this works 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. Shochu and brut sparkling is a French 75 at lower proof; the acid is the point One salted plum, crushed with a spoon in the glass. Salty, sour, savory.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Imo shochu, hot water, umeboshi: a Kagoshima winter Ume and rice is a rice ball Salt and sour pull umami forward Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Milder than sudachi, so it does not fight a delicate bottle 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.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Sharper and more bitter than a lime, which is what keeps it from disappearing into a light bottle Montenegro, Nonino, Averna. Equal parts with a dark shochu over ice is a whole drink.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Amaro and aged notes are a winter bar Amaro's herbs answer imo shochu's earth There is enough weight here to stand up to a bitter or a spice without disappearing under it. Angostura or a Japanese aromatic. Two dashes.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Two dashes wake up an aged bottle Bitters give imo shochu a stirred-drink shape There is enough weight here to stand up to a bitter or a spice without disappearing under it. A stick in hot water with the spirit, or a light syrup. Winter.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Cinnamon and aged notes are a hot toddy Cinnamon on sweet potato is a pie There is enough weight here to stand up to a bitter or a spice without disappearing under it. Fresh juice, a syrup, or a good ginger beer. The spice that makes a low-proof drink feel like it has a backbone.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Ginger and sweet potato is a Japanese autumn kitchen Ginger and rice: think of the pickled ginger next to sushi There is enough weight here to stand up to a bitter or a spice without disappearing under it. Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Black tea's tannin sits well with aged notes There is enough weight here to stand up to a bitter or a spice without disappearing under it. Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Perfumed tea on a clean bottle There is enough weight here to stand up to a bitter or a spice without disappearing under it. Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Rice and matcha agree, which is why the pairing turns up on menus at all There is enough weight here to stand up to a bitter or a spice without disappearing under it. The non-alcoholic koji drink, sweet from rice starch alone. Blend with the spirit and ice; it is a shochu smoothie.
Why this works Koji rice porridge on a rice drink; the same koji, before and after fermentation Koji meets koji Amazake softens imo shochu into a winter dessert Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. Muddled with the seeds. Green, sour and refreshing, and cheap year round.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Kiwi's tartness shows on a clean bottle The most useful tropical fruit for mixing: intensely aromatic and properly sour. Pulp with seeds, or a good puree.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Tropical acid against sweet-potato depth is a modern Kagoshima cocktail 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.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Salt and lactic acid land on the sweetness koji leaves behind Fino or manzanilla. Savory, salty, bone dry.
Why this works Fino's salt and yeast meet the savour koji leaves behind Oxidative on oxidative Rice shochu and fino, stirred: a bamboo variation A small piece steeped in the bottle overnight. Savory depth without salt.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Kombu is glutamate in a leaf, and koji fermentation puts it in the glass Steeping kombu in alcohol is a real preparation in a Japanese kitchen A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Gari sits next to sushi rice; it sits next to a rice spirit for the same reason Sweet-sour ginger on a clean bottle 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.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Salt is the fastest way to make umami louder A salt rim on an imo shochu drink is a Kagoshima bar trick A dried shiitake steeped in the spirit for a day. Savory and strange in the best way.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Dried shiitake is the umami bomb of the Japanese pantry A long aged spirit and dried mushroom share a forest floor note Orange with a raspberry edge. Winter fruit; worth waiting for.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Campari, Aperol, or a Japanese bitter like Kina. Shochu is low enough in proof to make an aperitivo you can actually have two of.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. A negroni built on shochu is a real drink on real menus There is enough weight here to stand up to a bitter or a spice without disappearing under it. A few grinds over the top. Aroma more than heat.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Pepper wakes up savory bottles There is enough weight here to stand up to a bitter or a spice without disappearing under it. Cynar, 16.5 percent, which is weaker than the shochu itself, so equal parts lands near 20 percent and the drink stays long. Soda or a grapefruit soda over the top is the producer's own serve.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. With only 25 percent under it, the bitterness reads as celery and walnut skin instead of being scorched off There is enough weight here to stand up to a bitter or a spice without disappearing under it. A few crushed pods, or a syrup. Floral, citrusy and warm at once; it bridges fruit and spice.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Spice on aged, nutty notes There is enough weight here to stand up to a bitter or a spice without disappearing under it. Scrappy's leads with the seed, Fee Brothers has garlic and ginger behind it, The Bitter Truth reads more astringent than bitter. Two dashes.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. Koji leaves glutamate in the glass, and salt plus celery seed is what makes glutamate legible There is enough weight here to stand up to a bitter or a spice without disappearing under it. Suze or Salers. Bitter root, bright yellow. A little in a highball changes everything.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. A clean bottle and gentian is a white negroni There is enough weight here to stand up to a bitter or a spice without disappearing under it. 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.
Why this works 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 to four. Imo shochu opens up in warmth 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.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. The Umami expression is kelp, shiitake and bonito, aimed straight at the glutamate koji already put there There is enough weight here to stand up to a bitter or a spice without disappearing under it. Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. Kumquat's bitter peel stands up to aged, nutty notes A pinch of ground sansho over the top, or a few peppercorns steeped. Numbing, citrusy, green.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Sansho and rice is a Kyoto kitchen There is enough weight here to stand up to a bitter or a spice without disappearing under it. One star, steeped, for the dark bottles.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Anise and aged notes are a winter cabinet There is enough weight here to stand up to a bitter or a spice without disappearing under it. 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.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. The salt in it raises the perceived sweetness of koji There is enough weight here to stand up to a bitter or a spice without disappearing under it. Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Hojicha and imo shochu: a roasted pair Roasted tea and aged notes are a fireside Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Mugicha softens imo shochu's earth into something you drink all evening Unsweetened, cold, and the most summer thing in Japan Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Mikan juice over rice sweetness is gentle and familiar Kagoshima bartenders pair imo shochu with mikan when it is in season Cold-brewed hibiscus tea: sour, cranberry-red and floral. Acid and color in one pour.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Its acid is what rice bottles need Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. 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.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. An aged bottle is the one you would not lengthen with a beer substitute Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. It was built around neutral shochu, and that is still where it fits best A plain or ginger kombucha. Acid, bubbles and a little funk, none of which survive a still.
Why this works The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it. No Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Acid and bubbles on rice sweetness A bar spoon, no more. Salt, and the savory note that comes with it.
Why this works Brine and sweetness do not agree Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Dirty, on a rice base: the sweetness and the brine argue in a good way Salt brings umami forward 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.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. On an already sweet bottle it turns to grapefruit candy There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Grapefruit and imo shochu is a Kagoshima bar staple; the bitterness answers the earth 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.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. Fresh lemon reads harsh against aged, caramel notes There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Rice sweetness wants acid, and lemon is the simplest acid there is Dried osmanthus flowers steeped, or the syrup. Apricot and honey, and the smell of October in Japan.
Why this works Kinmokusei blooms when the new imo shochu is released, same season Honeyed flower on honeyed age Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. A rice-grain amount, dissolved. For the savory, cucumber glass, not the fruit one.
Why this works Wasabi and sweetness do not agree Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. Wasabi and rice is sushi A tiny amount on a clean bottle reads as a green, savory heat 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.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. A clean bottle has nowhere to hide, so acid reads as brightness rather than as a correction Unsweetened juice. Sharp and a little tannic, useful for cutting sweetness.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Tart cranberry gives soft rice sweetness structure Sour enough to be useful. Muddle a handful, or use a good puree.
Why this works There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Its acidity is what soft rice bottles need 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.
Why this works Both have spent years going quietly brown, and they meet in the middle Flor leaves a savoury edge behind it, and koji leaves the same one Ribbons or muddled slices. Cucumber is what turns a serious glass into something you drink outside without thinking about it.
Why this works Cucumber on a clean bottle is the most refreshing thing on this list Cucumber and rice is the flavor of a Japanese summer lunch Domaine de Canton or similar. The mule flavour without the sugar load of a ginger beer, and it works hot as well as cold.
Why this works Ginger and sweet potato is a winter kitchen pairing before it is a bar one Warm spice against caramel, without the sugar a ginger beer brings Sweeter and rounder than brewing your own matcha, and it dissolves properly, which matcha powder in a cold drink does not.
Why this works Rice and green tea is an ordinary Japanese meal, not a novelty A clean bottle lets the tea bitterness read as bitterness rather than mud Young sansho leaves, clapped between the palms and floated. Hard to find outside Japanese markets in spring, worth the hunt.
Why this works The classic spring garnish for rice dishes; it belongs on rice wine too A single leaf on a clean bottle changes the whole glass Midori, or a drier Japanese one if you can find it. Half an ounce is plenty; this is a flavour, not a base.
Why this works Ginjo-scented rice shochu and melon are the same aroma family Sweet enough to need a clean base under it White miso whisked into a syrup, a small spoon per drink. Salty, sweet and savory at once.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Miso is koji too; the bottle and the paste share a mold Umami on umami 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.
Why this works Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Earth and age bury a bottle whose whole quality is that it is clean One of the few mixers that can go under a heavy bottle hot without the drink turning bitter There is enough weight here to stand up to a bitter or a spice without disappearing under it. A dry junmai as the lengthener for rice shochu, one to two. Low proof, all rice.
Why this works Rice shochu lengthened with a junmai: the same grain, fermented and distilled, in one glass Koji meets koji Green shiso leaves, slapped or muddled gently. Red shiso as a syrup. Japan already makes shiso shochu, which tells you it works.
Why this works Shiso and rice is an onigiri flavour, and rice shochu is rice Shiso on a clean bottle is the most Japanese drink you can build Usually red shiso, so it comes out pink. Sharper and more herbal than it looks, and a little goes a long way.
Why this works The herb needs a quiet base or it just tastes like the herb Shiso and rice is an onigiri flavour Sweet, sour, almondy. A splash does the work of both syrup and citrus.
Why this works Umeshu is usually built on shochu in the first place, so adding it back is coherent Umeshu rounds imo shochu for a first-timer 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.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. There is enough weight here to stand up to a bitter or a spice without disappearing under it. A quarter ounce. Menthol and bitterness, for the darkest bottles.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. There is enough weight here to stand up to a bitter or a spice without disappearing under it. Cocchi Americano: moscato steeped with cinchona bark, gentian and bitter orange. Lillet dropped its quinine in 1985, so only the Americano side of the category still tastes of the bark, and equal parts with a shochu is about 21 percent.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. There is enough weight here to stand up to a bitter or a spice without disappearing under it. A rim of shichimi, or a slice of fresh chili. Heat on fruit, not on rice.
Why this works Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. There is enough weight here to stand up to a bitter or a spice without disappearing under it. 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.
Why this works Amaro and gentian answer the earth with more earth, which is why a split-base imo drink reads as intentional rather than odd. There is enough weight here to stand up to a bitter or a spice without disappearing under it. Green tea with popped, toasted rice. Cold-brew it.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. Toasted rice tea and a rice spirit are the same grain twice There is enough weight here to stand up to a bitter or a spice without disappearing under it. Dolin dry or Noilly Prat. A quarter of the shochu's volume, stirred cold.
Why this works Dry vermouth and a sweet bottle argue Rice shochu and dry vermouth, stirred, is the martini bars actually serve at this proof Two clean, dry things Rice shochu, dry vermouth, a lemon twist Cold-brewed chamomile as a lengthener, or steeped in the spirit.
Why this works Gentle flower, gentle bottle Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. One white, dry-shaken. Texture without flavor.
Why this works Egg white on a rice spirit is a silky, low proof pisco sour Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. A syrup or a few dried blossoms steeped. See jasmine tea for the long drink.
Why this works 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. Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. Lime's green edge can read metallic against soft rice sweetness There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. Salt-pickled blossoms (rinsed) or sakura syrup. Floral, faintly almond, a touch of salt.
Why this works Salt-pickled blossoms in a rice drink is a Japanese spring Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. A bar spoon, not an ounce. It is very sweet, and its job here is the almond smell rather than the sugar.
Why this works Marzipan against caramel, which is a dessert people already eat Fresh in season, dried the rest of the year. Apricot and umeshu share a family, which is why they get along.
Why this works Long aging turns a spirit towards stone fruit; the apricot joins what is already there 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.
Why this works It reads as seasoning rather than as perfume, which is what a savoury bottle wants Muddled gently with citrus. Thai basil brings anise, Italian basil brings pepper.
Why this works Basil on a clean bottle reads like a gin smash Late summer fruit with a savory edge. For the deeper bottles.
Why this works Blackberry and imo shochu is a bramble with a Kyushu accent Muddled, or as a syrup. Mild; bring acid from elsewhere.
Why this works Gentle fruit for a gentle bottle A bar spoon. Cassis-oolong is one of the most common izakaya orders in Japan.
Why this works A kir at half the proof: rice shochu and a spoon of cassis Fresh in early summer; morello or amarena in syrup otherwise. Dark cherry for aged bottles, bright cherry for sparkling.
Why this works Dark cherry against aged, oxidative notes Coconut water for lengthening, coconut milk or cream for weight.
Why this works The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. St-Germain or similar. A half ounce is enough.
Why this works Shochu, elderflower liqueur, lemon: a sour that tastes like spring Fresh figs muddled, or fig jam. For the aged and the brown-sugar bottles only.
Why this works Fig meets the dried fruit that kusu awamori and long aged shochu already carry Bruised stalks steeped in the spirit, or a syrup. Citrus without acid, which is useful when you want aroma but not sourness.
Why this works Lemongrass perfume shows on a clean bottle Fresh in early summer, canned in syrup the rest of the year (drain it). The signature aroma of a whole school of imo shochu.
Why this works The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Kwai Feh or Dita. Perfumed and quite sweet, so treat it as the aroma and let the shochu stay the drink.
Why this works A clean bottle is the right blank page for something this perfumed Torn leaves steeped briefly. Perfumed citrus without juice.
Why this works Intense citrus perfume on a clean bottle Cointreau or a dry curaçao. The sweet-and-citrus half of any sour.
Why this works Aged bottles and orange peel liqueur Ripe pear, muddled or as nectar. Delicate, so it belongs with delicate bottles.
Why this works Soft bottles and pear are quiet together, which is the point A sesame syrup, or a rim of ground sesame and salt. Toasty and rich.
Why this works Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Cold brew, unsweetened. For barley, brown-sugar, cask-aged and awamori bottles; it will bury a daiginjo.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. There is enough weight here to stand up to a bitter or a spice without disappearing under it. Dark, in small amounts, for the cask and sweet-potato bottles.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Maple on sweet potato Maple and aged, caramel notes 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.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it. There is enough weight here to stand up to a bitter or a spice without disappearing under it. The Korean-style yuzu preserve sold in jars. A spoon in hot water with shochu, or shaken cold.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Yuzu tea and imo shochu oyuwari is a Kagoshima winter Hot water, rice shochu, a spoon of yuzu tea The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a national drink in Japan.
Why this works Calpico and aged notes do not agree Calpis and rice shochu is a sweet-and-sour sour Calpis softens imo shochu for people who think they do not like it Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.
Why this works Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else. This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. A split bean in a syrup, or a good extract, in small amounts.
Why this works This bottle brings its own sweetness. More sugar is the most common way a drink built on it goes wrong. Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse. There is enough weight here to stand up to a bitter or a spice without disappearing under it. Fresh juice, or grilled wedges for a smokier drink. The awamori fruit.
Why this works Pineapple's acid and sugar overwhelm a soft rice bottle There is real sugar in this bottle already, and acid is what keeps it from reading as syrup. The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it. Juiced, or a stalk as the stirrer. Savory, salty and cold.
Why this works Celery fights sweetness Celery's salt and green note pull umami forward Celery on a clean bottle reads as a savory highball Warm kombu-and-bonito stock, lightly seasoned, mixed with the spirit. It sounds strange and tastes like an oden counter.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Dashi and sweetness do not agree Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. Dashi-wari, shochu cut with warm dashi, is a real order in a Kyushu izakaya A drop. Think of it as salt with depth, for the savory glass only.
Why this works This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that. Sweet and soy is teriyaki, not a drink Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself. A drop of soy in a savoury glass is seasoning rather than flavouring Good tomato juice, or a ripe tomato muddled and strained. The savour koji leaves behind and the savour in a tomato are the same glutamate.
Why this works Sweet bottles make tomato taste like ketchup Tomato is the umami vegetable and koji is the umami mould. Same glutamate Tomato juice and a savory junmai is a Japanese bloody mary Fresh juice, strained. Add a pinch of salt.
Why this works Watermelon is too fresh for aged notes Watermelon and a clean bottle is a summer festival Rice shochu and watermelon juice is a Kumamoto summer Half-and-half or heavy cream, in the after-dinner glass only.
Why this works Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. Cordial or the liqueur. Muscat, lychee and honey in one flower.
Why this works Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. Cold whole milk. Shochu milk-wari is a real order in Kyushu, not a dare.
Why this works Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. The dairy-free milk that tastes of cereal, which is why it likes grain spirits.
Why this works Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination. A drop of rose water, or a rose syrup. A drop; it takes over.
Why this works Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear. 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.
Why this works Milk and Calpis do soften imo shochu, and that is exactly the point for someone who thinks they dislike it. It is a gateway, not a destination.