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Shochu that goes with pickled ginger (gari)

Savory and salt

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

A spoon of the brine, and a slice as garnish. Sweet, sour and hot 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.

Soba shochu

Buckwheat is a savoury grain, and a soba restaurant already serves this spirit next to dashi.

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Awamori

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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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Iki no Shima 25%Mugi (barley) · NagasakiGood match

Gari sits next to sushi rice; it sits next to a rice spirit for the same reason

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Aka Oni Shochu Red Devil 12Mugi (barley) · MiyazakiGood match

Barley shochu and gari brine is a bartender's shortcut to a ginger sour

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Imo shochu

An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.

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Kome shochu

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