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Shochu that goes with hoppy (beer-taste mixer)

Bubbles

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

Hoppy Beverage Co. has made it in Tokyo since 1948; at 0.8 percent it is legally a soft drink, and it is hard to find outside Japan. Chill the bottle, the shochu and the mug and no ice is needed.

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

The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.

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Mugi shochu

The barley highball is one of the most common ways shochu gets drunk in Japan. Clean spirit, cold soda, nothing in the way.

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Shiso, sesame, yuzu and other flavoured shochu

These bottles already have one strong flavour in them. Soda gives it room instead of competing with it.

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Awamori

The awamori highball is an easy summer drink and the simplest way into the category.

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Soba shochu

Soba shochu is usually vacuum distilled and light. That's the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.

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Kasutori, chestnut and other bases

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Kome shochu

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AmakusaKome (rice) · KumamotoWorth trying

Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

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Sengetsu Rice ShochuKome (rice) · KumamotoWorth trying

An aged bottle is the one you would not lengthen with a beer substitute

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Kokuto shochu

Nankai Gold ShochuTasted at JurakuKokuto (brown sugar) · Kagoshima (Amami Oshima)Worth trying

Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

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Amami AgingKokuto (brown sugar) · KagoshimaWorth trying

It was built around neutral shochu, and that is still where it fits best

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SeegoreKokuto (brown sugar) · KagoshimaWorth trying

One part shochu to five parts Hoppy drinks like a pint with none of beer's body. A 25 percent bottle lands just under 5; the figure follows the bottle, so a 40 percent one is nearer 7

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SelephantKokuto (brown sugar) · KagoshimaWorth trying

An aged bottle is the one you would not lengthen with a beer substitute

See hoppy (beer-taste mixer) on this bottle →