Shochu that goes with makgeolli
Wine, liqueur and spirits
Hana Makgeolli is brewed in Greenpoint, Brooklyn, and Makku sells it in cans. At about 16 percent, a splash lengthens the glass without taking it to nothing.
Best bottles for makgeolli
The strongest matches in the catalogue, across every style. Everything below is the same ranking opened out by what the shochu is made from.
Rice shochu stirred with vermouth is a martini at half the proof.
rice, citrus, apple, pineapple
rice, floral, ginjo-like, clean
Rice fermented and rice distilled, in one glass, both still tasting of rice
rice, light-bodied, aged, koji
rice, light-bodied, cask, koji
rice, light-bodied, dry, aged
rice, citrus, silky, light-bodied
rice, pear, jasmine, light-bodied
Its lactic tang keeps a crisp bottle from going flat as the ice melts
rice, aged, cask, smooth
The yeasty haze gives back the body distillation took out
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 and anything poured at our bar come first. The ranking is the same engine that recommends a mixer from a bottle, run the other way round.
Kome shochu
Rice shochu stirred with vermouth is a martini at half the proof.
26 more, all of them in Kome shochu
Mugi shochu
11 more, all of them in Mugi shochu
Imo shochu
8 more, all of them in Imo shochu
Shiso, sesame, tea and other single-botanical shochu
5 more, all of them in Shiso, sesame, tea and other single-botanical shochu
Awamori
2 more, all of them in Awamori