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Shochu that goes with cinnamon

Spice and warmth

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

A stick in hot water with the spirit, or a light syrup. Winter.

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

Warm spice gives an earthy bottle a pulse without covering the earth itself.

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Awamori

Spice reads as native on this base rather than imported, star anise and chilli and ginger most of all.

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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

Warm spice meets the brown-sugar aroma the distillate keeps. The sugar itself is gone, so sweeten separately if the drink needs it.

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Kome shochu

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HakutakeKome (rice)Good match

Cask and cinnamon: an old fashioned instinct

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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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