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Shochu that goes with jasmine tea

Tea and coffee

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

Cold-brewed, unsweetened. The floral top note sits above a dry spirit without adding weight to it.

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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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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Sasshu Sekitoba Shochu MatchaImo (sweet potato) · KagoshimaStrong match

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

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Kuro Kirishima MELTTasted at JurakuImo (sweet potato) · MiyazakiStrong match

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

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Aka Kirishima ShochuTasted at JurakuImo (sweet potato) · MiyazakiGood match

Cold-brewed, unsweetened. The floral top note sits above a dry spirit without adding weight to it.

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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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Awamori

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

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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.

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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Amami Kokuto ShochuTasted at JurakuKokuto (brown sugar) · Kagoshima (Amami)Worth trying

Cold-brewed, unsweetened. The floral top note sits above a dry spirit without adding weight to it.

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