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Kasutori Shochu 25

Kubota Shuzo · Kanagawa · Shochu

Pour this first

Ginger ale, tall over ice.

Worked out from shochu in general, not this bottle.

Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

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

Shochu from Kubota Shuzo in Kanagawa. We haven't found tasting notes for this one. The profile below is the style rather than the bottle.

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

Base
Sake byproduct (sake kasu)
ABV
25%

What to mix with it

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

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

Explore all 8 pairings

  • Ginger ale

    Worth trying

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

    • 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

    Worth trying

    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.

    • 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)

    Worth trying

    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.

    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Kombucha

    Worth trying

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

    • 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)

    Worth trying

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

    • 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

    Worth trying

    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.

    • 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)

    Worth trying

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

    • 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

    Worth trying

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

    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

Ways to serve it

  • With soda
  • On the rocks

The bases with no family of their own: sake lees, chestnut, corn. There are no style rules on this page, which is deliberate. What each bottle is described as tasting of is doing the whole job, so the suggestions come from that rather than from anything the category is supposed to want.

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 3 more

  • 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 · Teppoudama, Tokyo, Japan

    Gari Hai

    Written for shochu generally

    • scant 1 3/4 ounces shochu
    • 6 to 7 ounces soda water, to top
    • Garnish: 1 large pinch of gari (pickled ginger slices, pink or yellow)

    Built tall in the glass.

    Full method at punchdrink.com →

  • 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 tall in the glass.

    Full method at punchdrink.com →

More shochu to compare

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

Sources and verification

Filed under kasutori, chestnut and other bases.