Shochu that goes with kumquat
Citrus
Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.
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
- Jougo Shochu
Kokuto (brown sugar) · Kagoshima
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Nankai Kokuto Shochu
Kokuto (brown sugar)
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Selephant
Kokuto (brown sugar) · Kagoshima
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Tida Ichinojo Kokuto Shochu
Kokuto (brown sugar) · Kagoshima
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- 24-DO Kinjo Shiro
Kome (rice) · Kumamoto
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Aka Maoh Shochu Red Satan 12
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Akae
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Amami Kokuto Shochu
Kokuto (brown sugar) · Kagoshima (Amami)
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Aokage 'Forty-One Genshu - Throughbred Stallion' Barley Shochu
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Ark Jakuunbaku
Mugi (barley) · Fukuoka
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Asahi Mannenboshi
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Barley Shochu 'Mugi'
Mugi (barley) · Kumamoto
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Brooklyn Kura Kasutori Shochu
Kome (rice)
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Chingu Black Iki Barley Shochu
Mugi (barley) · Nagasaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Chuko Ryukyu Kusu Awamori
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ginza No Suzume Aged 7Yr
Mugi (barley) · Oita
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Ginza Suzume Barley Shochu
Mugi (barley) · Oita
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Ginza Suzume Kohaku Mugi Shochu
Mugi (barley) · Oita
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Goro
Imo (sweet potato) · Kagoshima
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Hakkaisan Honkaku Kome Shochu "Kikoji Sandanshikomi Yoroshiku Senman Arubeshi"
Kome (rice) · Niigata
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakutake Komoriuta
Kome (rice)
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakutake Shiro
Kome (rice) · Kumamoto
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hyakunen No Kodoku '100 Years of Solitude' Barrel-Aged Barley Shochu
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Iichiko Special Barley Shochu
Mugi (barley) · Oita
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Issho Bronze Imo Shochu
Imo (sweet potato) · Akita
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kana
Kokuto (brown sugar) · Kagoshima
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Kiccho Houzan
Imo (sweet potato) · Kagoshima
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kirishima Melt Barley 720ml
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Kiroku 'Memory' Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kiuchi Rice Shochu Classic
Kome (rice) · Ibaraki
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Kiuchi Rice Shochu Ginka
Kome (rice) · Ibaraki
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Komasa Mellowed Kozuru Excellence
Kome (rice) · Kagoshima
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Kuon Ryukyu Awamori
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Kurano Shikon Potato Shochu
Imo (sweet potato) · Kagoshima
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kuro Kirishima Melt 720ml
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Lento Kokuto Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Mahoko
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Mannen Boshi 'Genshu' Barley Shochu
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Masako
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Mellowed Kozuru Excellence Rice Shochu
Kome (rice) · Kumamoto
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Misty Blue Rice Shochu 720ml
Kome (rice) · Kumamoto
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Moriizou Ultra PR Shochu
Imo (sweet potato) · Kagoshima
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Motoko
Kome (rice) · Miyazaki
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Motoko 8 Years Aged Rice Shochu
Kome (rice) · Miyazaki
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Mugi Hokka
Mugi (barley) · Kagoshima
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Mugon Rice Shochu
Kome (rice) · Kumamoto
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Nakanaka
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Nakanaka 'Pretty' Barley Shochu
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Nankai Gold Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Nankai Shochu (Original)
Kokuto (brown sugar)
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Nankai White Oak Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Natsu no Mannen 'Summer Penguin' Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Rice Shochu 'Kome'
Kome (rice) · Kumamoto
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Ryukyu 1429 Kaze
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu 1429 Tsuchi
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu Awamori, Chuko Distillery
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu Awamori Kuon Hard Liquor
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu Ohcho Awamori
Awamori · Okinawa (Miyakojima)
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Satoh
Imo (sweet potato) · Kagoshima
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Satsuma Kannoko Barley Shochu 720ml
Mugi (barley) · Kagoshima
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Satsuma Kohaku no Yume (Amber Dream) / Kohaku No Yume Shochu 720ml
Mugi (barley) · Kagoshima
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Seifuku Coffee
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Seifuku Vintage Awamori
Awamori · Okinawa (Ishigaki)
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Sengetsu Rice Shochu
Kome (rice) · Kumamoto
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Sengetsu Taru Rice Shochu
Kome (rice) · Kumamoto
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Shimauta Awamori
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Tida Asahi Kokuto Shochu
Kokuto (brown sugar) · Kagoshima
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Toki No Kokuin
Kome (rice) · Mie
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Tomino Houzan
Imo (sweet potato) · Kagoshima
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Watanabe Distillery 'Yuki no Mannen - Winter Penguin' Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Watanabe Shochu Bros 'Imo' Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Watanabe Shochu Bros 'Mugi' Barley Shochu
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yamaneko "Wild Cat"
Imo (sweet potato) · Miyazaki
Kumquat: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Yamasemi 'Kingfisher' Rice Shochu
Kome (rice) · Miyazaki
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Yamasemi Rice Shochu
Kome (rice) · Miyazaki
Kumquat: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Yanagita Aokage Forty One "Thoroughbred Stallion" Barley Shochu
Mugi (barley) · Kagoshima
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yanagita Mizunara Barley Shochu
Mugi (barley) · Kagoshima
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yanagita 'Mizunara' Barrel Aged Barley Shochu
Mugi (barley) · Miyazaki
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yayoi Araroka Kokuto Shochu
Kokuto (brown sugar)
Kumquat: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Yokka Koji
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Yokka Koji Ryukyu Awamori
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Yufuin Black Label Barley Shochu
Mugi (barley) · Oita
Kumquat: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Zanpa 1999
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa 43
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa Black
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa Premium 30
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa Premium 35 Awamori
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa White Awamori
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zuisen "Hakuryu" Kusu Awamori
Awamori · Okinawa
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zuisen Kouryu Awamori
Awamori · Okinawa (Naha)
Kumquat: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.