Shochu that goes with mikan (satsuma)
Citrus
Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
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
- Kirishima No.8 Shochu
Imo (sweet potato) · Miyazaki
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Mahoko
Imo (sweet potato) · Miyazaki
Mikan (satsuma): 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
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Watanabe Distillery 'Yuki no Mannen - Winter Penguin' Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Yamaneko "Wild Cat"
Imo (sweet potato) · Miyazaki
Mikan (satsuma): 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 "Hakuryu" Kusu Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Daiyame Sweet Potato Shochu
Imo (sweet potato) · Kagoshima
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- 24-DO Kinjo Shiro
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Brooklyn Kura Kasutori Shochu
Kome (rice)
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- California Shochu
Kome (rice)
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Chingu Black Iki Barley Shochu
Mugi (barley) · Nagasaki
Mikan (satsuma): The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Chingu White Iki Barley Shochu
Mugi (barley) · Nagasaki
Mikan (satsuma): The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Chiyomusubi Hama no Imota
Imo (sweet potato) · Tottori
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Chuko Ryukyu Kusu Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Chuko Yokka Koji Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Chuko Yokka Koji Ryukyu Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Colorful
Imo (sweet potato) · Miyazaki
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Crio
Imo (sweet potato) · Kagoshima
Mikan (satsuma): 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 40 Imo Shochu
Imo (sweet potato) · Kagoshima
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Dassai Kasutori Shochu
Kome (rice) · Yamaguchi
Mikan (satsuma): 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
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Genkai "Iki"
Mugi (barley) · Nagasaki
Mikan (satsuma): The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Goro
Imo (sweet potato) · Kagoshima
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Hakkaisan Honkaku Kome Shochu "Kikoji Sandanshikomi Yoroshiku Senman Arubeshi"
Kome (rice) · Niigata
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakkaisan Honkaku Kome Shochu Oak Barrel "Fubaika"
Kome (rice) · Niigata
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakutake
Kome (rice)
Mikan (satsuma): 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)
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakutake Komoriuta
Kome (rice)
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Hakutake Shiro
Kome (rice) · Kumamoto
Mikan (satsuma): 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)
Mikan (satsuma): 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
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Hokutan Houzan
Imo (sweet potato) · Kagoshima
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kana
Kokuto (brown sugar) · Kagoshima
Mikan (satsuma): Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Kawabe
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Kirishima Melt 15yr Shochu
Imo (sweet potato) · Miyazaki
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kiuchi Rice Shochu Classic
Kome (rice) · Ibaraki
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Kiuchi Rice Shochu Ginka
Kome (rice) · Ibaraki
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Komasa Mellowed Kozuru Excellence
Kome (rice) · Kagoshima
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Komasa Migaki Shochu
Imo (sweet potato) · Kagoshima
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Kumesen Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Kuon Ryukyu Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Kurano Shikon Potato Shochu
Imo (sweet potato) · Kagoshima
Mikan (satsuma): 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 Kirishima Shochu
Imo (sweet potato) · Miyazaki
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Masahiro Awamori (line, unspecified expression)
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Mellowed Kozuru Excellence Rice Shochu
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Misty Blue Rice Shochu 720ml
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Mizu Green Tea Shochu
Mugi (barley) · Saga
Mikan (satsuma): The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Mizu Lemongrass Shochu
Kome (rice) · Saga
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Mizu Saga Barley Shochu
Mugi (barley) · Saga
Mikan (satsuma): 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
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- MoMoMo
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Motoko
Kome (rice) · Miyazaki
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Motoko 8 Years Aged Rice Shochu
Kome (rice) · Miyazaki
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Mugon Rice Shochu
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Musha Gaeshi "Tipsy Samurai" Rice Shochu
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Rice Shochu 'Kome'
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Ryukyu 1429 Kaze
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu 1429 Mizu
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu 1429 Tsuchi
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu Awamori, Chuko Distillery
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu Awamori Kuon Hard Liquor
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Ryukyu Awamori, Taragawa Distillery
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Satsuma Kuradashi Genshu Shochu
Imo (sweet potato) · Kagoshima
Mikan (satsuma): 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
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Sengetsu Rice Shochu
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Sengetsu Taru Rice Shochu
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- SG Shochu KOME
Kome (rice)
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Shimauta Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Shirayuri Inui 44 Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Shiro Kirishima
Imo (sweet potato) · Miyazaki
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- St. George California Rice Shochu
Kome (rice)
Mikan (satsuma): 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
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Tenson Korin (Kourin)
Imo (sweet potato) · Miyazaki
Mikan (satsuma): Citrus acid is what cuts sweet potato's weight, which is why Kagoshima bars pour imo shochu with grapefruit and yuzu before anything else.
- Tida Asahi Kokuto Shochu
Kokuto (brown sugar) · Kagoshima
Mikan (satsuma): Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Tida Ichinojo Kokuto Shochu
Kokuto (brown sugar) · Kagoshima
Mikan (satsuma): Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Toki No Kokuin
Kome (rice) · Mie
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Tomi no Hozan Imo Shochu
Imo (sweet potato)
Mikan (satsuma): 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
Mikan (satsuma): 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
Kome (rice) · Kumamoto
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Yama no Mori
Mugi (barley) · Nagasaki
Mikan (satsuma): The lemon sour is the single most ordered shochu drink in Japan, and barley is what it is usually built on.
- Yamasemi 'Kingfisher' Rice Shochu
Kome (rice) · Miyazaki
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Yamasemi Rice Shochu
Kome (rice) · Miyazaki
Mikan (satsuma): Rice sweetness wants acid the way sake does, and yuzu over rice is the oldest flavour pairing in the Japanese kitchen.
- Yayoi Araroka Kokuto Shochu
Kokuto (brown sugar)
Mikan (satsuma): Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
- Yokka Koji
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Yokka Koji Ryukyu Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa 1999
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa 43
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa Black
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa Premium 30
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa Premium 35 Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.
- Zanpa White Awamori
Awamori · Okinawa
Mikan (satsuma): Black koji leaves citric acid in the mash, so awamori already leans citrus before anything is added.