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Shochu that goes with mugicha (barley tea)

Tea and coffee

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

Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

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

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

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Tokujo Taimei Barley ShochuMugi (barley) · OitaStrong match

Roasted barley tea against a cereal note is the same grain twice, once fermented and once toasted

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Ginza Suzume Kohaku Mugi ShochuMugi (barley) · OitaGood match

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

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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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Jorakau Wine YeastKome (rice) · KumamotoWorth trying

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

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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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Awamori

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

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Chuko Ryukyu AwamoriTasted at JurakuAwamori · Okinawa (Tomigusuku)Good match

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

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Donan KubamakiAwamori · OkinawaWorth trying

Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

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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.

Imo Shochu EenamoImo (sweet potato) · AichiStrong match

Mugicha softens imo shochu's earth into something you drink all evening

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Mugi Shochu EenamoMugi (barley) · AichiStrong match

Roasted barley on a bottle whose barley was never roasted, so the same grain arrives a second way

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Takara Korui Shochu (1.75L)ShochuGood match

Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

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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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Soba shochu

Roasted tea and buckwheat are one flavour from two plants. Hojicha and soba-yu are the same instinct.

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