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Shochu that goes with fino sherry

Wine, liqueur and spirits

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

Fino or manzanilla. Savory, salty, bone dry.

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.

Awamori

Awamori has enough character to be the base of a cocktail, not the neutral part of one. So an orange liqueur or a mezcal sits beside it instead of covering it.

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Kome shochu

Rice shochu stirred with vermouth is a martini with koji where the juniper was. The strength depends on the bottle, not on the swap. Most shochu is 25 and lands well under a gin martini. The 40 percent bottles land beside one.

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Mugi shochu

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Aka Oni Shochu Red Devil 12Mugi (barley) · MiyazakiWorth trying

The bottle carries the grain and the mixer carries it roasted, so it is one ingredient reaching the glass two ways.

See fino sherry on this bottle →

Imo shochu

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Kokuto shochu

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Korui, the continuous-still shochu