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Kome Shochu Eenamo

Kiyosuzakura Jozo · Aichi · Kome (rice)

  • korui (multiple distillation)

Pour this first

Lemon soda (ramune, Sanpellegrino), tall over ice. Lemon with it.

Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.

Neutral by design, so the citrus does all of the flavour and the shochu does the length and the proof. This is the base a lemon sour is built on. 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.

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

Korui shochu from Kiyosuzakura Jozo in Aichi. Producer's tasting notes: soft, crisp, clean. The profile below is built from the tasting notes the producer publishes.

  • rice
  • soft
  • crisp
  • clean
Sweet
2/5
Body
2/5
Aroma
1/5
Fruit
1/5
Floral
not described
Grain
2/5
Earth
not described
Umami
not described

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
rice with rice koji, blended with type 1 shochu made from molasses
ABV
25%

What to mix with it

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

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 77 pairings

  • Green tea (sencha)

    Strong match

    Cold-brewed sencha, unsweetened. Ocha-wari is one of the everyday ways shochu is drunk in Japan, alongside the oolong version.

    • Oolong-hai and green tea-hai are this bottle's job. The tea is the drink; the shochu is the proof behind it.
    • Green tea's tannin gives clean rice shochu the grip it does not have on its own
    • Cold-brewed sencha on a clean bottle is quiet and grown-up

  • Lemon

    Strong 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.

    • Neutral by design, so the citrus does all of the flavour and the shochu does the length and the proof. This is the base a lemon sour is built on.
    • Lemon sharpens a crisp bottle further
    • Rice sweetness wants acid, and lemon is the simplest acid there is

  • Lemon soda (ramune, Sanpellegrino)

    Strong match

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

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Rice shochu and lemon soda
    • Sweet citrus bubbles on a clean bottle

  • 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.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Bubbles on a clean bottle: the simplest refreshing drink on this list
    • Shochu and soda over ice is an everyday drink in Japan

  • Tonic water

    Strong match

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

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Clean bottle and tonic is a gin and tonic without the juniper
    • Shochu tonic: bitter and sweet at once, and better than it sounds

  • 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.

    • Mild enough that a light bottle is still the thing you taste
    • Softer acid than lemon, so the rice sweetness stays in the glass
    • 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.
    • 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.

  • Sudachi

    Strong 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
    • Squeezed over rice, it is the flavor of a Japanese autumn table
    • A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
    • 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

    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.

    • A clean bottle gives yuzu a blank page
    • The classic pair: rice sweetness under yuzu zest
    • 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.
    • 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.

  • Dry vermouth

    Strong match

    Dolin dry or Noilly Prat. A quarter of the shochu's volume, stirred cold.

    • Rice shochu and dry vermouth, stirred, is a martini that tastes of its base instead of juniper
    • Two clean, dry things
    • Rice shochu, dry vermouth, a lemon twist

  • Genmaicha

    Strong match

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

    • Toasted rice tea and a rice spirit are the same grain twice
    • Green tea with popped, toasted rice. Cold-brew it.

  • Ginger ale

    Strong match

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

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Gentler than ginger beer; right for a soft rice bottle

  • 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.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • A shochu mule, and it is on menus

  • Hoppy (beer-taste mixer)

    Good 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.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • It was built around neutral shochu, and that is still where it fits best

  • Jasmine tea

    Strong 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.

  • Kombucha

    Good match

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

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Acid and bubbles on rice sweetness

  • Matcha

    Good match

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

    • Rice and matcha agree, which is why the pairing turns up on menus at all
    • 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.

    • 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.

  • 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.

    • Oolong-hai and green tea-hai are this bottle's job. The tea is the drink; the shochu is the proof behind it.
    • A rice base and oolong is what gets poured alongside dinner

  • Sparkling wine (brut)

    Good match

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

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Shochu and brut sparkling is a French 75 with rice under it; the acid is the point

  • Makgeolli

    Good match

    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.

    • Its lactic tang keeps a crisp bottle from going flat as the ice melts
    • The bottle already smells of rice, and this puts more of it in the glass.

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

  • 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.

    • Mikan juice over rice sweetness is gentle and familiar
    • 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.

  • 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
    • 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.
    • 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.

  • Cucumber

    Good match

    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
    • Cucumber and rice is the flavor of a Japanese summer lunch

  • Green tea liqueur

    Good match

    Sweeter and rounder than brewing your own matcha, and it dissolves properly, which matcha powder in a cold drink does not.

    • 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

  • Olive brine

    Good match

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

    • Dirty, on a rice base: the sweetness and the brine argue in a good way
    • A clean bottle can take a splash of brine

  • Pickled ginger (gari)

    Good match

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

    • Gari sits next to sushi rice; it sits next to a rice spirit for the same reason
    • Sweet-sour ginger on a clean bottle

  • Shiso

    Good match

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

  • Shiso liqueur

    Good match

    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
    • Shiso and rice is an onigiri flavour

  • Cold water (mizuwari)

    Good match

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

    • Mizuwari shows a clean bottle as it is, just lighter
    • Mizuwari on a rice base is a dinner drink, not an aperitif

  • Wasabi

    Good match

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

    • Wasabi and rice is sushi
    • A tiny amount on a clean bottle reads as a green, savory heat

  • Watermelon

    Good match

    Fresh juice, strained. Add a pinch of salt.

    • Watermelon and a clean bottle is a summer festival
    • Rice shochu and watermelon juice is a Kumamoto summer

  • 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.

  • Blood orange

    Good match

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

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

  • Coffee (cold brew)

    Good match

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

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

  • 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.

    • 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.

  • Hojicha

    Good match

    Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

    • Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

  • Kumquat

    Good match

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

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

  • Orange

    Good match

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

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

  • Sobacha (roasted buckwheat tea)

    Good match

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

    • 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.

  • Kinome (sansho leaf)

    Good match

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

    • The classic spring garnish for rice dishes; it belongs on rice wine too
    • 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.

  • Hon-mirin

    Good match

    Mikawa Mirin from Sumiya Bunjiro Shoten, made from glutinous rice, koji and shochu since 1911 with no added sugar. Not the sweetened seasoning sold as mirin-fu chomiryo, which is a different product.

    • The bottle already smells of rice, and this puts more of it in the glass.

  • Daidai (bitter orange)

    Good match

    Bitter orange: sour and aromatic rather than sweet, the citrus that goes into ponzu. Bottled juice is sold for cooking and works straight in a glass. Use the peel too, it carries most of the smell.

    • 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.
    • 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.

  • Lime

    Worth trying

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

    • Lime's green edge can read metallic against soft rice sweetness
    • Adds snap without adding much flavor of its own
    • Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.

  • Citric and malic acid solution

    Worth trying

    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.

    • A clean bottle has nowhere to hide, so acid reads as brightness rather than as a correction

  • Agave syrup

    Worth trying

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

    • A neutral sweetener that does not add flavor of its own

  • Apple

    Worth trying

    Cold-pressed juice or thin slices. Green apple is already in the aroma of a lot of rice shochu, so this amplifies what is there rather than adding something new.

    • Apple juice and a crisp bottle stay refreshing

  • 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

  • Blueberry

    Worth trying

    Muddled, or as a syrup. Mild; bring acid from elsewhere.

    • Gentle fruit for a gentle bottle

  • Celery

    Worth trying

    Juiced, or a stalk as the stirrer. Savory, salty and cold.

    • Celery on a clean bottle reads as a savory highball

  • Chamomile

    Worth trying

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

    • Gentle flower, gentle bottle

  • Cranberry

    Worth trying

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

    • Tart cranberry gives soft rice sweetness structure

  • Elderflower liqueur

    Worth trying

    St-Germain or similar: the flower with alcohol behind it, for stirred drinks. A half ounce is enough. For a long drink, the cordial above does the same flavour without the proof.

    • Shochu, elderflower liqueur, lemon: a sour that tastes like spring

  • Fino sherry

    Worth trying

    Fino or manzanilla. Savory, salty, bone dry.

    • Rice shochu and fino, stirred: a bamboo variation

  • Ginger

    Worth trying

    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 rice: think of the pickled ginger next to sushi

  • Gum syrup (gomme)

    Worth trying

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

    • It puts the body back without adding more sugar, which is the other way to fix it

  • Hibiscus

    Worth trying

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

    • Its acid is what rice bottles need

  • Kiwi

    Worth trying

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

    • Kiwi's tartness shows on a clean bottle

  • Kombu

    Worth trying

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

    • Steeping kombu in alcohol is a real preparation in a Japanese kitchen

  • 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

  • Lychee liqueur

    Worth trying

    Kwai Feh or Dita. Perfumed and quite sweet, so treat it as the aroma and let the shochu stay the drink.

    • A clean bottle is the right blank page for something this perfumed

  • Melon liqueur

    Worth trying

    Midori, or a drier Japanese one if you can find it. Half an ounce is plenty; this is a flavour, not a base.

    • Sweet enough to need a clean base under it

  • 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

  • Pear

    Worth trying

    Ripe pear, muddled or as nectar. Delicate, so it belongs with delicate bottles.

    • Soft bottles and pear are quiet together, which is the point

  • Raspberry

    Worth trying

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

    • Its acidity is what soft rice bottles need

  • Sake (in a shochu drink)

    Worth trying

    A dry junmai as the lengthener for rice shochu, one to two. Low proof, all rice.

    • A junmai lengthens the rice already in the bottle: the same grain, brewed and distilled, in one glass

  • Sakura (cherry blossom)

    Worth trying

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

    • Salt-pickled blossoms in a rice drink is a Japanese spring

  • Soy sauce

    Worth trying

    A drop. Think of it as salt with depth, for the savory glass only.

    • Soy and rice

  • Tomato

    Worth trying

    Good tomato juice, or a ripe tomato muddled and strained. Savoury and acidic at once.

    • Rice is mild and a little sweet, which leaves tomato's savoury, acidic side room to lead

  • Ume (Japanese plum)

    Worth trying

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

    • Umeboshi brings salt and sourness together, which is a different job from the lemon and lands on rice shochu better

  • Umeboshi

    Worth trying

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

    • Ume and rice is a rice ball

  • Umeshu

    Worth trying

    Sweet, sour, almondy. A splash does the work of both syrup and citrus.

    • Umeshu is usually built on shochu in the first place, so adding it back is coherent

  • Calpico (cultured milk)

    Worth trying

    The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a familiar order in Japan.

    • Calpis and rice shochu is a sweet-and-sour sour
    • This is a light bottle and this is a heavy ingredient. It will not taste bad, it will taste like the ingredient.
    • The Calpis sour is built on a neutral base, which is exactly what this is.

  • Egg white

    Worth trying

    One white, dry-shaken. Texture without flavor.

    • Egg white on a rice spirit is a pisco sour with the grain left in
    • This is a light bottle and this is a heavy ingredient. It will not taste bad, it will taste like the ingredient.
    • The Calpis sour is built on a neutral base, which is exactly what this is.

  • 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.

    • Sansho and rice is a Kyoto kitchen
    • 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 marmalade (yuja-cha)

    Worth trying

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

    • Hot water, rice shochu, a spoon of yuzu tea
    • 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

  • With soda
  • On the rocks

Korui is shochu defined by the still rather than by what it is made from: a continuous column strips out most of what a pot still leaves in, and the law caps it below 36 percent. That is why it is the house base for a lemon sour. Buy it for what you are going to put in it.

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

  • Pickled Plum

    Umeboshi Sour (Pickled Plum Cocktail)

    Written for shochu generally

    • ice cubes
    • 1/4 cup shōchū (such as iichiko)
    • 3/4 cup sparkling water
    • 1 1/2 tablespoon umezu (plum vinegar)
    • 1/2 teaspoon plain rice vinegar
    • 1/2 teaspoon honey (optional)
    • 1 large soft umeboshi (japanese pickled plum)
    • 1 shiso leaf, whole or shredded, for garnish (optional)

    Built in the glass.

    Full method at Pickled Plum →

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

    The Rule of Thirds Chu-Hai

    Written for shochu generally

    • 1 1/2 ounces shochu
    • 1 1/4 ounce grapefruit juice
    • 3/4 ounce sweetened hojicha tea (see editor's note)
    • club soda, to top

    Built tall in the glass.

    Full method at punchdrink.com →

  • Pickled Plum

    Lemon Sour (Japanese)

    Written for shochu generally

    • juice of 1/2 lemon
    • 1/4 cup shōchū (or soju)
    • 1/2 cup soda water
    • 1 tablespoon simple syrup (1 tablespoon sugar mixed with 1 tablespoon water)
    • ice cubes

    Built tall 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 · Tokyo Record Bar, New York

    Miso Dark 'n' Stormy

    Written for shochu generally

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

    Built tall in the glass.

    Full method at punchdrink.com →

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

    Iichiko "Oyuwari"

    Written for iichiko

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

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

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

Filed under korui, the continuous-still shochu.