Shochu that goes with blood orange
Citrus
Orange with a raspberry edge. Winter fruit; worth waiting for.
Ranked over every bottle in the catalogue, with the reason each one is here. The reasoning is the same engine that recommends a mixer from a bottle, run the other way round, so the two never contradict each other.
Best with it
- Kaikouzu Potato Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kozuru Kuro Potato Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kozuru Kuro Sweet Potato Shochu
Imo (sweet potato) · Kumamoto
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Satoh Kuro
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Komasa Akazaru Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Moriizou Ultra PR Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Natsu no Mannen 'Summer Penguin' Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- SG Shochu IMO
Imo (sweet potato)
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Aka Kirishima Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Daiyame Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Komasa Kurano Shikon Green Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kirishima No.8 Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Chuko Ryukyu Awamori
Awamori · Okinawa (Naha)
Blood orange: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Kirishima Melt 15yr Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kuro Kirishima Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Satsuma Kuradashi Genshu Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Seifuku Vintage Awamori
Awamori · Okinawa (Ishigaki)
Blood orange: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Tomi no Houzan Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Yokka Koji Ryukyu Awamori
Awamori · Okinawa
Blood orange: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zuisen "Hakuryu" Kusu Awamori
Awamori · Okinawa
Blood orange: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zuisen Hiryu Awamori
Awamori · Okinawa (Naha)
Blood orange: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Aka Maoh Shochu Red Satan 12
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Akae
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Chie Imai Morris Spirits Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Chiran Tea Chu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Hamanoimota Shochu 12
Imo (sweet potato) · Tottori
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Heihachiro Organic Potato Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Issho Bronze Imo Shochu
Imo (sweet potato) · Akita
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Jikuya Black
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Jikuya White
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Jougo Shochu
Kokuto (brown sugar) · Kagoshima
Blood orange: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Kagemusha Potato Shochu
Imo (sweet potato) · Oita
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kaikouzu Imo Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kannoko
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kappa No Sasoimizu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kiccho Houzan
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kirishima Melt Barley 720ml
Mugi (barley) · Miyazaki
Blood orange: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Kiroku 'Memory' Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Komasa Kurano Shikon Pink Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kuro Isanishiki Sweet Potato Shochu 900ml
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kuro Kirishima Melt 720ml
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kuro Shiranami
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Meiji no Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Mitsutake Hokuto Kenshiro
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Mitsutake Hokuto Raoh
Imo (sweet potato)
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Nakamura Gyokuro Kuro Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Nami Hana Batch #25 Big Island Sweet Potato Shochu
Imo (sweet potato)
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Nankai Gold Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Blood orange: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Nankai Imo Black
Imo (sweet potato)
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Sasshu Sekitoba Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Sasshu Sekitoba Shochu Matcha
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Satoh
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Satsuma Houzan
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Satsuma Hozan
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Satsuma Shiranami
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Seifuku Coffee Liqueur
Awamori · Okinawa (Ishigaki)
Blood orange: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Shiratsuyu Mayuko Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Sweet Potato Shochu 'Imo'
Imo (sweet potato) · Kumamoto
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Tenshi No Yuwaku Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Tomino Houzan
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Toyonaga "Okukuma"
Kome (rice) · Kumamoto
Blood orange: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Tsurushi
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Watanabe Shochu Bros 'Imo' Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Brooklyn Kura Kasutori Shochu
Kome (rice)
Blood orange: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Dassai Shochu
Kome (rice) · Yamaguchi
Blood orange: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Kiuchi Rice Shochu Ginka
Kome (rice) · Ibaraki
Blood orange: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Mizu Saga Barley Shochu
Mugi (barley) · Saga
Blood orange: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Ryukyu Ohcho Awamori
Awamori · Okinawa (Miyakojima)
Blood orange: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Daiyame 40 Imo Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Tomino Hozan Imo Shochu
Imo (sweet potato) · Kagoshima
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Yamaneko "Wild Cat"
Imo (sweet potato) · Miyazaki
Blood orange: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.