Shochu that goes with kombu
Savory and salt
A small piece steeped in the bottle overnight. Savory depth without salt.
Ranked over every bottle in the catalogue, with the reason each one is here. The reasoning is the same engine that recommends a mixer from a bottle, run the other way round, so the two never contradict each other.
Best with it
- Kuro Kirishima Shochu
Imo (sweet potato) · Miyazaki
Kombu: Salt does not make a drink salty in small amounts. It makes a savoury bottle taste more like itself, which is why this pairing reads as strange and drinks as obvious.
- Zanpa White Awamori
Awamori · Okinawa
Kombu: Salt does not make a drink salty in small amounts. It makes a savoury bottle taste more like itself, which is why this pairing reads as strange and drinks as obvious.
- Mahoko
Imo (sweet potato) · Miyazaki
Kombu: Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.
- Nakamura Gyokuro Kuro Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Kombu: Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.