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Shochu that goes with hojicha

Tea and coffee

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

Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

Best bottles for hojicha

The strongest matches in the catalogue, across every style. Everything below is the same ranking opened out by what the shochu is made from.

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.

Mugi shochu

Oolong-hai and green tea highballs are izakaya staples, and barley is clean enough to let the tea lead.

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HosenboMugi (barley) · EhimeStrong match

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

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Ginza Suzume Kohaku Mugi ShochuMugi (barley) · OitaGood match

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

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Nikaido Oita Mugi ShochuTasted at JurakuMugi (barley) · Oita (Hiji)Good match

Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

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Awamori

Oolong and jasmine both belong to the same Chinese-adjacent kitchen awamori grew up in.

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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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Kumejima's KumesenTasted at JurakuAwamori · Okinawa (Kumejima)Worth trying

Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

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Danryu CRAFT 3 Year KusuAwamori · OkinawaWorth trying

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

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Imo shochu

Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it.

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Nasakeshima ImoImo (sweet potato) · TokyoGood match

sweet potato, roasted sweet potato, roasted grain, sweet

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Kome shochu

Rice shochu is light enough to let the tea lead, which is how it is drunk with dinner in Kyushu.

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Sengetsu Rice ShochuKome (rice) · KumamotoGood match

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

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Kokuto shochu

Tea and coffee meet the molasses in the bottle rather than arguing with it, and the darker the cup the better it holds.

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KanaKokuto (brown sugar) · KagoshimaGood match

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

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Korui, the continuous-still shochu

Oolong-hai and green tea-hai are this bottle's job. The tea is the drink; the shochu is the proof behind it.