Kuon No Shizuku Shochu 720ml

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

Cold, and fizzy enough to matter. One part spirit to three or four parts soda for shochu; one to one for sake.

Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.

A spicy one, not a sweet one. The mule format works for every dark shochu and most sake.

Dry cava or crémant. Topping sake with it adds the acid and the bubbles sake lacks in one pour.

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.

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

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

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

Montenegro, Nonino, Averna. Equal parts with a dark shochu over ice is a whole drink.

Angostura or a Japanese aromatic. Two dashes.

Gentler than rosemary. Steep a sprig, or use a thyme syrup.

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

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

Fresh in early summer; morello or amarena in syrup otherwise. Dark cherry for aged bottles, bright cherry for sparkling.

A stick in hot water with the spirit, or a light syrup. Winter.

Fino or manzanilla. Savory, salty, bone dry.

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.

Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.

Diluted one to one with warm water so it mixes cold. A little goes far; taste before adding more.

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

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

Dark, in small amounts, for the cask and sweet-potato bottles.

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

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

Good tomato juice, or a ripe tomato muddled and strained. Sake's umami and tomato's are chemically the same thing.

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

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

A plain or ginger kombucha. It brings acid, bubbles and funk, all things sake is short of.

The non-alcoholic koji drink, sweet from rice starch alone. Blend with the spirit and ice; it is a shochu smoothie.

Campari, Aperol, or a Japanese bitter like Kina. The aperitivo hour is where sake and shochu make the most sense as cocktails.

One white, dry-shaken. Texture without flavor.

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

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

Cold whole milk. Shochu milk-wari is a real order in Kyushu, not a dare.

The dairy-free milk that tastes of cereal, which is why it likes grain spirits.

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

Cold-pressed juice or thin slices. Green apple is the aroma many ginjo sake already carry, so this is amplification rather than addition.

Fresh in season, dried the rest of the year. Apricot and umeshu share a family, which is why they get along.

Ripe banana, muddled or as a syrup. The banana note in ginjo sake is real chemistry, not a metaphor.

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

Late summer fruit with a savory edge. For the deeper bottles.

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

Sweeter and muskier than honeydew. Prosciutto logic: it likes salt nearby.

A few crushed pods, or a syrup. Floral, citrusy and warm at once; it bridges fruit and spice.

A bar spoon. Cassis-oolong is one of the most common izakaya orders in Japan.

Ribbons or muddled slices. Cucumber is what turns a glass of sake into something you would drink on a porch.

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

Fresh figs muddled, or fig jam. For the aged and the brown-sugar bottles only.

Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.

Okinawan or Amami kokuto dissolved one to one in water. Molasses, minerals, a little salt.

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

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

Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.

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

Unsweetened, cold. One part shochu to three or four parts tea, over ice. It is the drink half of Japan orders with dinner.

Fresh orange juice for a sparkling sake mimosa; the peel for stirred drinks with aged bottles.

Cointreau or a dry curaçao. The sweet-and-citrus half of any sour.

Dried osmanthus flowers steeped, or the syrup. Apricot and honey, and the smell of October in Japan.

A good one (Giffard, Merlet). A shortcut to the bellini when peaches are out of season.

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

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

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.

One star, steeped, for the dark bottles.

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

A split bean in a syrup, or a good extract, in small amounts.

Bolder than white peach, closer to apricot. For bottles with more weight.

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.

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

Sweet yuzu liqueur, usually on a sake or shochu base. A shortcut to yuzu when the fruit is out of season.

Fresh juice, never bottled. The building block of the lemon sour, and the fastest way to give sake the acidity it does not have on its own.

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

Half-and-half or heavy cream, in the after-dinner glass only.

Fronds, gently muddled. For the savory, saline glass.

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

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

Torn leaves steeped briefly. Perfumed citrus without juice.