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. Barley shochu and ginger ale is an izakaya highball 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. Lemon sour in one pour 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. The shochu highball: ice, shochu, cold soda, nothing else 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 is the drink US bars pour most when they list shochu 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. 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. 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. 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. 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. Barley shochu and grapefruit is the Kyushu sour after the lemon one 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. Mugi oyuwari in winter, with an umeboshi 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. Kabosu and barley shochu are both Oita's and that is how Oita drinks them; the gentler acid suits a mugi wherever it was distilled 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. The lemon sour is Japan's most-ordered shochu drink for a reason 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. Six parts shochu to four parts water, the classic 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. Sharper and greener than the lemon a barley sour usually gets, which is what makes it worth the trip from Tokushima 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 Shochu and Campari with soda is an Americano with a Kyushu accent A strong bitter will argue with the botanical rather than support it. Keep it to a dash. The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a national drink in Japan.
Why this works Calpis sour: one of the most ordered chuhai in Japan Works for the sweet and nutty bottles, sesame especially. Not for the sharp herbal ones. One white, dry-shaken. Texture without flavor.
Why this works Barley shochu sour, dry shake, egg white: a real bar drink Works for the sweet and nutty bottles, sesame especially. Not for the sharp herbal ones. Suze or Salers. Bitter root, bright yellow. A little in a highball changes everything.
Why this works Barley shochu, gentian, tonic: a bitter highball 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.
Why this works A US barley shochu is literally made with lemongrass; the pairing is proven 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.
Why this works Milk and barley shochu is a Kyushu grandmother's drink Works for the sweet and nutty bottles, sesame especially. Not for the sharp herbal ones. The dairy-free milk that tastes of cereal, which is why it likes grain spirits.
Why this works Oat and barley: two cereals in one glass Works for the sweet and nutty bottles, sesame especially. Not for the sharp herbal ones. 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 barley shochu is an izakaya sour 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 Barley shochu and thyme is an unexpected, clean match Gentler than rosemary. Steep a sprig, or use a thyme syrup. 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. A bar spoon. Cassis-oolong is one of the most common izakaya orders in Japan.
Why this works Cassis and oolong with shochu is an izakaya standard Juiced, or a stalk as the stirrer. Savory, salty and cold.
Why this works Barley shochu and celery is an unlikely, real pair Cold-brewed chamomile as a lengthener, or steeped in the spirit.
Why this works Chamomile softens barley shochu into an evening drink Ribbons or muddled slices. Cucumber is what turns a serious glass into something you drink outside without thinking about it.
Why this works Barley shochu, cucumber, soda: a highball that tastes like a cool room 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. Dolin dry or Noilly Prat. A quarter of the shochu's volume, stirred cold.
Why this works Shochu and dry vermouth is a Japanese martini at half the proof Bols Genever, around thirty-five dollars. The split base for a grain shochu, in a way plain gin is not.
Why this works Malt wine and barley shochu are the same grain distilled two different ways Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.
Why this works Barley shochu and green tea is on every izakaya menu in Japan Diluted one to one with warm water so it mixes cold. A little goes far; taste before adding more.
Why this works Honey and barley shochu in hot water is a Kyushu cold remedy 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. Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.
Why this works Jasmine-hai is on izakaya menus next to oolong-hai 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. Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.
Why this works Acid frames a single strong flavour and keeps it from turning syrupy. 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. Unsweetened, cold. One part shochu to three or four parts tea, over ice.
Why this works Oolong-hai is the second most common shochu drink in Japanese izakaya 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 good one (Giffard, Merlet). A shortcut to the bellini when peaches are out of season.
Why this works Barley shochu, peach liqueur, oolong: a Japanese izakaya order A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.
Why this works Barley shochu and gari brine is a bartender's shortcut to a ginger sour 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 Barley shochu and tomato juice is an izakaya standard order Umeboshi (salt-pickled), ume syrup, or the fruit's own liqueur. Sour, salty and savory at once.
Why this works Barley shochu with an umeboshi dropped in is a real izakaya order One salted plum, crushed with a spoon in the glass. Salty, sour, savory.
Why this works One umeboshi in a glass of barley shochu and hot water is the oldest shochu drink there is Sweet, sour, almondy. A splash does the work of both syrup and citrus.
Why this works Barley shochu with a float of umeshu and soda 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 Korean-style yuzu preserve sold in jars. A spoon in hot water with shochu, or shaken cold.
Why this works Yuzu tea and barley shochu in hot water is a winter izakaya drink Sweet yuzu liqueur, usually on a sake or shochu base. A shortcut to yuzu when the fruit is out of season.
Why this works Barley shochu, yuzushu, soda: a yuzu sour without a yuzu 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 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. Montenegro, Nonino, Averna. Equal parts with a dark shochu over ice is a whole drink.
Why this works Montenegro, Nonino, Averna. Equal parts with a dark shochu over ice is a whole drink. The non-alcoholic koji drink, sweet from rice starch alone. Blend with the spirit and ice; it is a shochu smoothie.
Why this works Works for the sweet and nutty bottles, sesame especially. Not for the sharp herbal ones. Angostura or a Japanese aromatic. Two dashes.
Why this works Angostura or a Japanese aromatic. Two dashes. Muddled gently with citrus. Thai basil brings anise, Italian basil brings pepper.
Why this works Muddled gently with citrus. Thai basil brings anise, Italian basil brings pepper. 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 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. 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 Scrappy's leads with the seed, Fee Brothers has garlic and ginger behind it, The Bitter Truth reads more astringent than bitter. Two dashes. Half-and-half or heavy cream, in the after-dinner glass only.
Why this works Works for the sweet and nutty bottles, sesame especially. Not for the sharp herbal ones. Fronds, gently muddled. For the savory, saline glass.
Why this works Fronds, gently muddled. For the savory, saline glass. A quarter ounce. Menthol and bitterness, for the darkest bottles.
Why this works A quarter ounce. Menthol and bitterness, for the darkest bottles. 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 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. Young sansho leaves, clapped between the palms and floated. Hard to find outside Japanese markets in spring, worth the hunt.
Why this works 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.
Why this works Torn leaves steeped briefly. Perfumed citrus without juice. Slapped, not muddled to bits. Mint reads as cold, which makes any low-proof drink feel more refreshing.
Why this works Slapped, not muddled to bits. Mint reads as cold, which makes any low-proof drink feel more refreshing. 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 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. 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 Works for the sweet and nutty bottles, sesame especially. Not for the sharp herbal ones. 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 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.