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Shochu that goes with lemongrass

Herbs

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

Bruised stalks steeped in the spirit, or a syrup. Citrus without acid, which is useful when you want aroma but not sourness.

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.

Mugi shochu

A clean barley spirit takes herbs the way vodka does, but with a cereal sweetness underneath that gives them something to sit on.

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Imo shochu

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Chie Imai Morris Spirits ShochuImo (sweet potato) · KagoshimaGood match

The bottle is already floral, and this puts more of that in the glass.

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Kokuto shochu

Amami's molasses aroma is already in the bottle, so a green herb has something to sit against.

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Awamori

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Kome shochu

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Shiso, sesame, yuzu and other flavoured shochu

Only where the herb agrees with the bottle's own botanical. Shiso on shiso works; rosemary on shiso does not.

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Soba shochu

KariboshiSoba (buckwheat) · MiyazakiWorth trying

A US barley shochu is literally made with lemongrass; the pairing is proven

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