Shochu that goes with sea salt
Savory and salt
A pinch in the glass or a half rim. Salt does not make a drink salty in small amounts; it makes it taste more like itself.
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
- Kuro Kirishima Shochu
Imo (sweet potato) · Miyazaki
Sea salt: 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.
- Aka Maoh Shochu Red Satan 12
Imo (sweet potato) · Miyazaki
Sea salt: Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.
- Komasa Kurano Shikon Green Shochu
Imo (sweet potato) · Kagoshima
Sea salt: Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.
- Mahoko
Imo (sweet potato) · Miyazaki
Sea salt: 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
Sea salt: Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.