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Shochu that goes with shiso

Herbs

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

Green shiso leaves, slapped or muddled gently. Red shiso as a syrup. Japan already makes shiso shochu, which tells you it works.

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

A clean barley spirit takes herbs the way vodka does, but with a cereal sweetness underneath that gives them something to sit on.

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

Shiso and rice is an onigiri flavour, and rice shochu is rice

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Awamori

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Kome shochu

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Imo shochu

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Kokuto shochu

Amami's molasses aroma is already in the bottle, so a green herb has something to sit against.

Soba shochu

KariboshiSoba (buckwheat) · MiyazakiGood match

Shiso and rice is an onigiri flavour, and rice shochu is rice

See shiso on this bottle →