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Shochu that goes with olive brine

Savory and salt

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

A bar spoon, no more. Salt, and the savory note that comes with it.

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

Salt is the fastest way to make an earthy bottle taste like more of itself.

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Awamori

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Kome shochu

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Mugi shochu

Dashi-wari and an umeboshi in hot barley shochu are real izakaya orders, but they belong to a winter counter rather than a summer glass.

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Aka Oni Shochu Red Devil 12Mugi (barley) · MiyazakiWorth trying

A bar spoon, no more. Salt, and the savory note that comes with it.

See olive brine on this bottle →