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Shochu that goes with kombu

Savory and salt

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

A small piece steeped in the bottle overnight. Savory depth without salt.

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

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Donan 59 Seventeen YearAwamori · OkinawaGood match

Steeping kombu in alcohol is a real preparation in a Japanese kitchen

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Imo shochu

Salt is the fastest way to make an earthy bottle taste like more of itself.

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Nasakeshima ImoImo (sweet potato) · TokyoWorth trying

sweet potato, roasted sweet potato, roasted grain, sweet

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Kome shochu

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Mugi shochu

Dashi-wari and an umeboshi in hot barley shochu are real izakaya orders, but they belong to a winter counter rather than a summer glass.

iichiko SeirinMugi (barley) · OitaGood match

Kombu pushes the glass further toward the savoury side a bottle with umami is already on

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Kourin no ShizukuMugi (barley) · MiyazakiGood match

Salt does not make a drink salty in small amounts. It makes a savoury bottle taste more like itself. The pairing reads as strange and drinks as obvious.

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Nikaido Oita Mugi ShochuTasted at JurakuMugi (barley) · Oita (Hiji)Worth trying

A small piece steeped in the bottle overnight. Savory depth without salt.

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Kasutori, chestnut and other bases

Kokuto shochu

SeegoreKokuto (brown sugar) · KagoshimaGood match

Kombu pushes the glass further toward the savoury side a bottle with umami is already on

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Korui, the continuous-still shochu

Kome Shochu EenamoKome (rice) · AichiWorth trying

Steeping kombu in alcohol is a real preparation in a Japanese kitchen

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Shiso, sesame, yuzu and other flavoured shochu

Ozeki Lemon Sour Cocktail ShochuShochu · Hyogo · LiqueurWorth trying

Steeping kombu in alcohol is a real preparation in a Japanese kitchen

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