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Shochu that goes with matcha

Tea and coffee

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

Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

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.

Imo shochu

Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it.

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Ikenotsuyu KoshuImo (sweet potato) · KumamotoStrong match

Milk is what turns matcha into a latte, and a milky bottle brings a little of that

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Sasshu Sekitoba Shochu MatchaImo (sweet potato) · KagoshimaStrong match

Tea is in this bottle, not just on its nose, so this doubles it rather than introducing it.

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Kuro Kirishima MELTTasted at JurakuImo (sweet potato) · MiyazakiStrong match

There is enough weight here to stand up to a bitter or a spice without disappearing under it.

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Aka Kirishima ShochuTasted at JurakuImo (sweet potato) · MiyazakiGood match

Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

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Nasakeshima ImoImo (sweet potato) · TokyoGood match

sweet potato, roasted sweet potato, roasted grain, sweet

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

The flowers in this bottle are delicate enough that a tannic or savoury mixer simply erases them.

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Awamori

Oolong and jasmine both belong to the same Chinese-adjacent kitchen awamori grew up in.

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Zuisen Kouryu AwamoriTasted at JurakuAwamori · Okinawa (Naha)Good match

There is enough weight here to stand up to a bitter or a spice without disappearing under it.

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Kumejima's KumesenTasted at JurakuAwamori · Okinawa (Kumejima)Worth trying

Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

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Kome shochu

Rice shochu is light enough to let the tea lead, which is how it is drunk with dinner in Kyushu.

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Mugi shochu

Oolong-hai and green tea highballs are izakaya staples, and barley is clean enough to let the tea lead.

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iichiko SaitenMugi (barley) · OitaStrong match

The bottle already smells of tea, and this puts more of it in the glass.

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HosenboMugi (barley) · EhimeStrong match

There is enough weight here to stand up to a bitter or a spice without disappearing under it.

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Nikaido Oita Mugi ShochuTasted at JurakuMugi (barley) · Oita (Hiji)Good match

Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

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Kokuto shochu

Tea and coffee meet the molasses in the bottle rather than arguing with it, and the darker the cup the better it holds.

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Korui, the continuous-still shochu

Oolong-hai and green tea-hai are this bottle's job. The tea is the drink; the shochu is the proof behind it.

Kasutori, chestnut and other bases

Gyokuro Excellent Green ShochuTasted at JurakuShochu · FukuokaGood match

Tea is in this bottle, not just on its nose, so this doubles it rather than introducing it.

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HatagashiraShochu · KanagawaGood match

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

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Okuri OkuraChestnut shochu · EhimeWorth trying

There is enough weight here to stand up to a bitter or a spice without disappearing under it.

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Shiso, sesame, yuzu and other flavoured shochu

Ozeki Lemon Sour Cocktail ShochuShochu · Hyogo · LiqueurWorth trying

Rice and matcha agree, which is why the pairing turns up on menus at all

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