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Shochu that goes with amazake (sweet koji rice)

Cream and milk

These are bottles to mix amazake (sweet koji rice) into. Some of them taste of it too, and where that is the reason a bottle is here, its line says so.

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

Grouped by what the shochu is made from, because that is the level the reasoning works at: what this does to an imo shochu is a fact about imo shochu rather than about one bottle. Within each style the strongest matches come first, and bottles we pour are marked rather than promoted. The scores are the same engine that recommends a mixer from a bottle, run the other way round, but the labels are not: a bottle page badges at most twelve strong matches and at most three per family, so that the twelve describe that bottle rather than the same citrus and soda every time. Here there is no cap, so a pairing badged strong on this page can read as a good match on the bottle's own.

Awamori

Dairy softens awamori rather than fighting it, which is why the cut is an ordinary order in Okinawa.

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Imo shochu

Dairy softens imo shochu, and for somebody who thinks they dislike it that is exactly the point. Milk or Calpis is the usual route in.

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Kome shochu

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Mugi shochu

The Calpis sour is a familiar order in Japan, usually on a neutral shochu, and a clean mugi slots in without fuss. Cream is a different and much narrower idea.

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Kokuto shochu

Molasses and dairy is dessert. Kokuto shochu with milk is an ordinary Amami one, and cream makes it a flip.

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Soba shochu

KariboshiSoba (buckwheat) · MiyazakiWorth trying

Koji rice porridge on a rice drink; the same koji, before and after fermentation

See amazake (sweet koji rice) on this bottle →