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Shochu that goes with hyuganatsu

Citrus

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

A Miyazaki citrus eaten with the white pith left on, which is sweet rather than bitter. Gentler and more floral than lemon, so it flavours a drink without taking it over.

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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Sasshu Sekitoba Shochu MatchaImo (sweet potato) · KagoshimaStrong match

A Miyazaki citrus eaten with the white pith left on, which is sweet rather than bitter. Gentler and more floral than lemon, so it flavours a drink without taking it over.

See hyuganatsu 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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Kome shochu

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

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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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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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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

Hyuganatsu is Miyazaki's citrus and imo shochu is what Miyazaki pours it beside; the soft acid does the same work on a sweet potato bottle from anywhere

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Kome Shochu EenamoKome (rice) · AichiStrong match

Mild enough that a light bottle is still the thing you taste

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Takara Korui Shochu (1.75L)ShochuGood match

A Miyazaki citrus eaten with the white pith left on, which is sweet rather than bitter. Gentler and more floral than lemon, so it flavours a drink without taking it over.

See hyuganatsu on this bottle →

Shiso, sesame, yuzu and other flavoured shochu

Acid frames a single strong flavour and keeps it from turning syrupy.

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Kasutori, chestnut and other bases

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NomiyoshiShochu · IshikawaWorth trying

Hyuganatsu is Miyazaki's citrus and imo shochu is what Miyazaki pours it beside; the soft acid does the same work on a sweet potato bottle from anywhere

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Rokushu RegularShochu · AomoriWorth trying

Mild enough that a light bottle is still the thing you taste

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