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Shochu that goes with black tea (earl grey)

Tea and coffee

These are bottles to mix black tea (earl grey) into. Some of them taste of it too, and where that is the reason a bottle is here, its line says so.

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

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

Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it.

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Sasshu Sekitoba Shochu MatchaImo (sweet potato) · KagoshimaStrong match

Tea is in this bottle, not just on its nose, so this doubles it rather than introducing it.

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Daiyame 40 Imo ShochuTasted at JurakuImo (sweet potato) · KagoshimaStrong match

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

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Aka Kirishima ShochuTasted at JurakuImo (sweet potato) · MiyazakiGood match

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

See black tea (earl grey) on this bottle →

Awamori

Oolong and jasmine both belong to the same Chinese-adjacent kitchen awamori grew up in.

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Sho-KINAwamori · OkinawaStrong match

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

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Coarse Filtered Awamori 44 degreesAwamori · OkinawaGood match

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

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Kumejima's KumesenTasted at JurakuAwamori · Okinawa (Kumejima)Worth trying

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

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Mugi shochu

Oolong-hai and green tea highballs are izakaya staples, and barley is clean enough to let the tea lead.

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Mizu Green Tea ShochuMugi (barley) · SagaStrong match

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

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HosenboMugi (barley) · EhimeStrong match

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

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Nikaido Oita Mugi ShochuTasted at JurakuMugi (barley) · Oita (Hiji)Good match

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

See black tea (earl grey) on this bottle →

Kome shochu

Rice shochu is light enough to let the tea lead, which is how it is drunk with dinner in Kyushu.

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Kokuto shochu

Tea and coffee meet the molasses in the bottle rather than arguing with it, and the darker the cup the better it holds.

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Kasutori, chestnut and other bases

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Soba shochu

Roasted tea and buckwheat are one flavour from two plants. Hojicha and soba-yu are the same instinct.

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Korui, the continuous-still shochu

Oolong-hai and green tea-hai are this bottle's job. The tea is the drink; the shochu is the proof behind it.