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Shochu that goes with daidai (bitter orange)

Citrus

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

Bitter orange: sour and aromatic rather than sweet, the citrus that goes into ponzu. Bottled juice is sold for cooking and works straight in a glass. Use the peel too, it carries most of the smell.

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

Citrus acid cuts sweet potato's weight. That's why Kagoshima bars reach for grapefruit and yuzu before anything else.

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Chiran BukeyashikiImo (sweet potato) · KagoshimaStrong match

Daidai's bitterness sits on top of a delicate floral bottle rather than beside it

See daidai (bitter orange) on this bottle →

Sasshu Sekitoba Shochu MatchaImo (sweet potato) · KagoshimaStrong match

Bitter orange: sour and aromatic rather than sweet, the citrus that goes into ponzu. Bottled juice is sold for cooking and works straight in a glass. Use the peel too, it carries most of the smell.

See daidai (bitter orange) on this bottle →

Awamori

Awamori carries citrus and tropical aromatics of its own, out of an all-koji ferment rather than out of anything added. Citrus meets what is already there instead of introducing it.

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Mugi shochu

A clean mugi does under citrus what a neutral shochu does, with a little more grain left behind it.

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Kome shochu

Rice sweetness wants acid, and citrus is the most direct way to give it some.

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Kokuto shochu

Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.

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Soba shochu

Buckwheat is nutty and low in acid, so citrus is doing structural work rather than adding a flavour.

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Korui, the continuous-still shochu

Neutral by design, so the citrus does all of the flavour and the shochu does the length and the proof. This is the base a lemon sour is built on.

Imo Shochu EenamoImo (sweet potato) · AichiStrong match

Daidai is the citrus in ponzu, and ponzu is already on the table next to imo shochu

See daidai (bitter orange) on this bottle →

Kome Shochu EenamoKome (rice) · AichiGood match

Bitter orange: sour and aromatic rather than sweet, the citrus that goes into ponzu. Bottled juice is sold for cooking and works straight in a glass. Use the peel too, it carries most of the smell.

See daidai (bitter orange) on this bottle →

Kasutori, chestnut and other bases

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