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Shochu that goes with kumquat

Citrus

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

Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

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

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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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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Kome shochu

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

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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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Daiyame 40 Imo ShochuTasted at JurakuImo (sweet potato) · KagoshimaGood match

Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

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Aka Kirishima ShochuTasted at JurakuImo (sweet potato) · MiyazakiWorth trying

This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.

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Nasakeshima ImoImo (sweet potato) · TokyoWorth trying

sweet potato, roasted sweet potato, roasted grain, sweet

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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.