Shochu that goes with lemon
Citrus
Fresh juice, never bottled. The building block of the lemon sour, and the fastest way to give sake the acidity it does not have on its own.
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
- Kozuru Kuro Potato Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kozuru Kuro Sweet Potato Shochu
Imo (sweet potato) · Kumamoto
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Satoh Kuro
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Komasa Kurano Shikon Pink Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Sasshu Sekitoba Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Daiyame Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kaikouzu Potato Shochu
Imo (sweet potato) · Kagoshima
Lemon: 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 15yr Shochu
Imo (sweet potato) · Miyazaki
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Tomi no Houzan Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Heihachiro Organic Potato Shochu
Imo (sweet potato) · Miyazaki
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kagemusha Potato Shochu
Imo (sweet potato) · Oita
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kappa No Sasoimizu
Imo (sweet potato) · Miyazaki
Lemon: 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 Isanishiki Sweet Potato Shochu 900ml
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Nakamura Gyokuro Kuro Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Nami Hana Batch #25 Big Island Sweet Potato Shochu
Imo (sweet potato)
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Nankai Gold Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Lemon: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Nankai Imo Black
Imo (sweet potato)
Lemon: 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 Houzan
Imo (sweet potato) · Kagoshima
Lemon: 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 Hozan
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Seifuku Coffee Liqueur
Awamori · Okinawa (Ishigaki)
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Sweet Potato Shochu 'Imo'
Imo (sweet potato) · Kumamoto
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Tenshi No Yuwaku Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Toyonaga "Okukuma"
Kome (rice) · Kumamoto
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Aka Kirishima Shochu
Imo (sweet potato) · Miyazaki
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Chingu White Iki Barley Shochu
Mugi (barley) · Nagasaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Genkai "Iki"
Mugi (barley) · Nagasaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Ginza No Suzume Black Barley Shochu
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Kana
Kokuto (brown sugar) · Kagoshima
Lemon: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Komasa Kurano Shikon Green Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Mizu Green Tea Shochu
Mugi (barley) · Saga
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Mizu Saga Barley Shochu
Mugi (barley) · Saga
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Mizuho Awamori
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Nikaido Kitchomu Barley Shochu
Mugi (barley) · Oita
Lemon: 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
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- SG Shochu KOME
Kome (rice)
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Tida Asahi Kokuto Shochu
Kokuto (brown sugar) · Kagoshima
Lemon: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Yama no Mori
Mugi (barley) · Nagasaki
Lemon: 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)
Lemon: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Jougo Shochu
Kokuto (brown sugar) · Kagoshima
Lemon: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Chuko Ryukyu Awamori
Awamori · Okinawa (Naha)
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Kuro Kirishima Shochu
Imo (sweet potato) · Miyazaki
Lemon: 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 Kuradashi Genshu Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Zuisen Hiryu Awamori
Awamori · Okinawa (Naha)
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ozeki Lemon Sour Cocktail Shochu
Shochu · Hyogo
Lemon: Acid frames a single strong flavour and keeps it from turning syrupy.
- Chie Imai Morris Spirits Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Chiran Tea Chu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Hamanoimota Shochu 12
Imo (sweet potato) · Tottori
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Jikuya Black
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Jikuya White
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kaikouzu Imo Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kannoko
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Komasa Akazaru Shochu
Imo (sweet potato) · Kagoshima
Lemon: 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 Shiranami
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Meiji no Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Mitsutake Hokuto Kenshiro
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Mitsutake Hokuto Raoh
Imo (sweet potato)
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Sasshu Sekitoba Shochu Matcha
Imo (sweet potato) · Kagoshima
Lemon: 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 Shiranami
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- SG Shochu IMO
Imo (sweet potato)
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Shiratsuyu Mayuko Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Tsurushi
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Aka Oni Shochu Red Devil 12
Mugi (barley) · Miyazaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Amami Kokuto Shochu
Kokuto (brown sugar) · Kagoshima (Amami)
Lemon: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- California Shochu
Kome (rice)
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Chuko Yokka Koji Awamori
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Chuko Yokka Koji Ryukyu Awamori
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Dassai Kasutori Shochu
Kome (rice) · Yamaguchi
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Dassai Shochu
Kome (rice) · Yamaguchi
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Fukiage Kura Cask Reserve Shochu
Mugi (barley) · Kagoshima
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Ginza no Suzume Barley Shochu
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Ginza No Suzume Tokkuri Shochu
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Gokoo "Comfortable Sky" Mugi Shochu
Mugi (barley) · Fukuoka
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Hakkaisan Honkaku Kome Shochu Oak Barrel "Fubaika"
Kome (rice) · Niigata
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakutake
Kome (rice)
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakutake Kaoru
Kome (rice)
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakutake Yuzumon
Kome (rice)
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Helios Kura Awamori (Kosyu)
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Hitotsubu No Mugi Shochu
Mugi (barley) · Kagoshima
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- iichiko Frasco
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- iichiko Kurobin (Kurobi)
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- iichiko Saiten
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- iichiko Seirin
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- iichiko Shinwa
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- iichiko Silhouette
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Iki
Mugi (barley) · Nagasaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Jakuunbaku Barley Shochu
Mugi (barley) · Fukuoka
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Kawabe
Kome (rice) · Kumamoto
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Kohaku no Yokaichi
Mugi (barley) · Miyazaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Kumesen Awamori
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Lento Kokuto Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Lemon: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Mannen Boshi '25' Barley Shochu
Mugi (barley) · Miyazaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Masahiro Awamori (line, unspecified expression)
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Mizu Lemongrass Shochu
Kome (rice) · Saga
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Mizu Sakura Cask Shochu
Mugi (barley) · Saga
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- MoMoMo
Kome (rice) · Kumamoto
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Mugio Barley Shochu 900ml
Mugi (barley) · Kagoshima
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Mugiwara Boushi Barley Shochu 900ml
Mugi (barley) · Kagoshima
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Musha Gaeshi "Tipsy Samurai" Rice Shochu
Kome (rice) · Kumamoto
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Naka Naka Barley Shochu
Mugi (barley) · Miyazaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Nankai Shochu (Original)
Kokuto (brown sugar)
Lemon: 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)
Lemon: Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Nikaido Oita Mugi Shochu
Mugi (barley) · Oita (Hiji)
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Ryukyu 1429 Mizu
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu Awamori, Taragawa Distillery
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- SG Shochu MUGI
Mugi (barley)
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Shiratsuyu Satsuma No Mugi Shochu
Mugi (barley) · Kagoshima
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Shirayuri Inui 44 Awamori
Awamori · Okinawa
Lemon: Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- St. George California Rice Shochu
Kome (rice)
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Takara Yokaichi Kome Shochu
Kome (rice) · Miyazaki
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Toyonaga
Kome (rice) · Kumamoto
Lemon: Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Yanagita 'Aokage 24' Barley Shochu
Mugi (barley) · Miyazaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yanagita Koma Barley Shochu
Mugi (barley) · Miyazaki (Miyakonojo)
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yanagita 'Koma 24' Barley Shochu
Mugi (barley) · Miyazaki
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yokaichi Mugi Honkaku Barley Shochu
Mugi (barley)
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yufuin White Label Barley Shochu
Mugi (barley) · Oita
Lemon: The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Daiyame 40 Imo Shochu
Imo (sweet potato) · Kagoshima
Lemon: 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 No.8 Shochu
Imo (sweet potato) · Miyazaki
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Tomino Hozan Imo Shochu
Imo (sweet potato) · Kagoshima
Lemon: Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.