The gentle ginger. For bottles that a ginger beer would bully.
Why this works These bottles already have one strong flavour in them. Soda gives it room instead of competing with 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 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 These bottles already have one strong flavour in them. Soda gives it room instead of competing with it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. A shochu mule, and it is on menus A plain or ginger kombucha. Acid, bubbles and a little funk, none of which survive a still.
Why this works These bottles already have one strong flavour in them. Soda gives it room instead of competing with it. 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 The shortcut to a sour when there is no fresh lemon. Less sweet is better.
Why this works These bottles already have one strong flavour in them. Soda gives it room instead of competing with it. 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 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 These bottles already have one strong flavour in them. Soda gives it room instead of competing with 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 soda over ice is the most ordinary drink in Japan Dry cava or crémant. Acid and bubbles in one pour, which is exactly what a distilled spirit has none of.
Why this works These bottles already have one strong flavour in them. Soda gives it room instead of competing with 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 A dry tonic (Fever-Tree, Q). One part spirit, three parts tonic, a citrus wedge.
Why this works These bottles already have one strong flavour in them. Soda gives it room instead of competing with 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 tonic: bitter, sweet, low proof, and better than it sounds 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 These bottles already have one strong flavour in them. Soda gives it room instead of competing with it. Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it. Dolin dry or Noilly Prat. A quarter of the shochu's volume, stirred cold.
Why this works Rice shochu and dry vermouth, stirred, is the martini bars actually serve at this proof Rice shochu, dry vermouth, a lemon twist 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 Acid frames a single strong flavour and keeps it from turning syrupy. Softer acid than lemon, so the rice sweetness stays in the glass 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 Acid frames a single strong flavour and keeps it from turning syrupy. Rice sweetness wants acid, and lemon is the simplest acid there is Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
Why this works Acid frames a single strong flavour and keeps it from turning syrupy. Mikan juice over rice sweetness is gentle and familiar 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 A shiso bottle and a shiso liqueur are the same plant twice Shiso and rice is an onigiri flavour 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 Water dilutes the botanical without adding anything to argue with it. Useful when the bottle is strong enough that soda would only make it louder. Rice shochu mizuwari is a dinner drink in Kumamoto A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
Why this works Acid frames a single strong flavour and keeps it from turning syrupy. Squeezed over rice, it is the flavor of a Japanese autumn table 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 Acid frames a single strong flavour and keeps it from turning syrupy. The classic pair: rice sweetness under yuzu zest 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 Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not. 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 Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not. Orange with a raspberry edge. Winter fruit; worth waiting for.
Why this works Acid frames a single strong flavour and keeps it from turning syrupy. Unsweetened juice. Sharp and a little tannic, useful for cutting sweetness.
Why this works Tart cranberry gives soft rice sweetness structure Ribbons or muddled slices. Cucumber is what turns a serious glass into something you drink outside without thinking about it.
Why this works Cucumber and rice is the flavor of a Japanese summer lunch 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 Acid frames a single strong flavour and keeps it from turning syrupy. St-Germain or similar. A half ounce is enough.
Why this works Shochu, elderflower liqueur, lemon: a sour that tastes like spring Fino or manzanilla. Savory, salty, bone dry.
Why this works Rice shochu and fino, stirred: a bamboo variation 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 rice: think of the pickled ginger next to sushi 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 Acid frames a single strong flavour and keeps it from turning syrupy. Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.
Why this works Ryokucha-hai: rice shochu with green tea is an ordinary Kyushu order 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 Cold-brewed hibiscus tea: sour, cranberry-red and floral. Acid and color in one pour.
Why this works Its acid is what rice bottles need 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 Water dilutes the botanical without adding anything to argue with it. Useful when the bottle is strong enough that soda would only make it louder. Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.
Why this works Acid frames a single strong flavour and keeps it from turning syrupy. A small piece steeped in the bottle overnight. Savory depth without salt.
Why this works Steeping kombu in alcohol is a real preparation in a Japanese kitchen Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.
Why this works Acid frames a single strong flavour and keeps it from turning syrupy. Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.
Why this works Rice and matcha agree, which is why the pairing turns up on menus at all 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 A bar spoon, no more. Salt, and the savory note that comes with it.
Why this works Dirty, on a rice base: the sweetness and the brine argue in a good way Unsweetened, cold. One part shochu to three or four parts tea, over ice.
Why this works Rice shochu and oolong is a Kyushu dinner drink Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.
Why this works Acid frames a single strong flavour and keeps it from turning syrupy. A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.
Why this works Gari sits next to sushi rice; it sits next to a rice spirit for the same reason Sour enough to be useful. Muddle a handful, or use a good puree.
Why this works Its acidity is what soft rice bottles need 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 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 A pinch of ground sansho over the top, or a few peppercorns steeped. Numbing, citrusy, green.
Why this works Sansho and rice is a Kyoto kitchen 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 Acid frames a single strong flavour and keeps it from turning syrupy. 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 Tomato juice and a savory junmai is a Japanese bloody mary Umeboshi (salt-pickled), ume syrup, or the fruit's own liqueur. Sour, salty and savory at once.
Why this works Ume sour: the second most ordered shochu drink in Japan after lemon One salted plum, crushed with a spoon in the glass. Salty, sour, savory.
Why this works Ume and rice is a rice ball 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 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 The red shiso that colours it is a flavour and a colour at once A rice-grain amount, dissolved. For the savory, cucumber glass, not the fruit one.
Why this works Fresh juice, strained. Add a pinch of salt.
Why this works Rice shochu and watermelon juice is a Kumamoto summer The Korean-style yuzu preserve sold in jars. A spoon in hot water with shochu, or shaken cold.
Why this works Hot water, rice shochu, a spoon of yuzu tea Muddled gently with citrus. Thai basil brings anise, Italian basil brings pepper.
Why this works Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not. Fronds, gently muddled. For the savory, saline glass.
Why this works Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not. 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 Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not. Torn leaves steeped briefly. Perfumed citrus without juice.
Why this works Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not. Slapped, not muddled to bits. Mint reads as cold, which makes any low-proof drink feel more refreshing.
Why this works Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not. Gentler than rosemary. Steep a sprig, or use a thyme syrup.
Why this works Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not.