Shochu that goes with pickled ginger (gari)
Savory and salt
A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.
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
- Zanpa White Awamori
Awamori · Okinawa
Pickled ginger (gari): Salt does not make a drink salty in small amounts. It makes a savoury bottle taste more like itself, which is why this pairing reads as strange and drinks as obvious.
- Kagemusha Potato Shochu
Imo (sweet potato) · Oita
Pickled ginger (gari): Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.
- Kiccho Houzan
Imo (sweet potato) · Kagoshima
Pickled ginger (gari): Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.
- Nakamura Gyokuro Kuro Sweet Potato Shochu
Imo (sweet potato) · Miyazaki
Pickled ginger (gari): Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.
- Nami Hana Batch #25 Big Island Sweet Potato Shochu
Imo (sweet potato)
Pickled ginger (gari): Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.
- Tomino Houzan
Imo (sweet potato) · Kagoshima
Pickled ginger (gari): Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.