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Shochu that goes with ginger

Spice and warmth

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

Fresh juice, a syrup, or a good ginger beer. The spice that makes a low-proof drink feel like it has a backbone.

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

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

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Imo shochu

Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse.

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Nasakeshima ImoImo (sweet potato) · TokyoGood match

sweet potato, roasted sweet potato, roasted grain, sweet

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Kokuto shochu

Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.

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Kome shochu

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Mugi shochu

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Kasutori, chestnut and other bases

Rihei Ginger ShochuTasted at JurakuShochu · MiyazakiGood match

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

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Nakano Kishu Yuzu Umeshu ShochuShochu · Wakayama · LiqueurWorth trying

Yuzu peel and ginger are both aromatic rather than sour, so they stack instead of competing

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NomiyoshiShochu · IshikawaWorth trying

Ginger and sweet potato is a Japanese autumn kitchen

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Okuri OkuraChestnut shochu · EhimeWorth trying

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

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Shiso, sesame, yuzu and other flavoured shochu

Hakutake YuzumonShochuWorth trying

Yuzu peel and ginger are both aromatic rather than sour, so they stack instead of competing

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Korui, the continuous-still shochu

Kome Shochu EenamoKome (rice) · AichiWorth trying

Ginger and rice: think of the pickled ginger next to sushi

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