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Shochu that goes with aromatic bitters

Bitter and aperitivo

These are bottles to mix aromatic bitters into. Some of them taste of it too, and where that is the reason a bottle is here, its line says so.

Angostura or a Japanese aromatic. Two dashes.

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.

Imo shochu

A bitter answers the earth with more earth, amaro and gentian most of all. A split-base imo drink then reads as intentional rather than odd.

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Awamori

Aged kusu is intense enough to meet amaro without either one winning.

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Chuko Ryukyu AwamoriTasted at JurakuAwamori · Okinawa (Tomigusuku)Good match

There is enough weight here to stand up to a bitter or a spice without disappearing under it.

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Kokuto shochu

Brown sugar carries bitterness the way a boulevardier carries whiskey. Amaro and red bitter both land.

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Kome shochu

A light rice spirit can be bullied by amaro. Keep the bitter under a quarter ounce or pick a heavier bottle.

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Tokuchu Beisei AmakusaKome (rice) · KumamotoWorth trying

There is enough weight here to stand up to a bitter or a spice without disappearing under it.

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Mugi shochu

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HosenboMugi (barley) · EhimeWorth trying

There is enough weight here to stand up to a bitter or a spice without disappearing under it.

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