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Shochu that goes with sobacha (roasted buckwheat tea)

Tea and coffee

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

Roasted buckwheat, in any Japanese grocery, hot or cold. In a soba restaurant the same serve is made with soba-yu, the starchy water the noodles were boiled in, which is thicker and cannot be bought.

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

Oolong-hai and green tea highballs are izakaya staples, and barley is clean enough to let the tea lead.

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Ginza Suzume Kohaku Mugi ShochuMugi (barley) · OitaGood match

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

See sobacha (roasted buckwheat tea) on this bottle →

Kome shochu

Rice shochu is light enough to let the tea lead, which is how it is drunk with dinner in Kyushu.

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Brooklyn Kura Kasutori ShochuKome (rice)Worth trying

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

See sobacha (roasted buckwheat tea) on this bottle →

Soba shochu

Roasted tea and buckwheat are one flavour from two plants. Hojicha and soba-yu are the same instinct.

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Awamori

Oolong and jasmine both belong to the same Chinese-adjacent kitchen awamori grew up in.

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Kumejima's KumesenTasted at JurakuAwamori · Okinawa (Kumejima)Worth trying

Roasted buckwheat, in any Japanese grocery, hot or cold. In a soba restaurant the same serve is made with soba-yu, the starchy water the noodles were boiled in, which is thicker and cannot be bought.

See sobacha (roasted buckwheat tea) on this bottle →

Imo shochu

Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it.

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Korui, the continuous-still shochu

Oolong-hai and green tea-hai are this bottle's job. The tea is the drink; the shochu is the proof behind it.

Kokuto shochu

Tea and coffee meet the molasses in the bottle rather than arguing with it, and the darker the cup the better it holds.

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KanaKokuto (brown sugar) · KagoshimaWorth trying

This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.

See sobacha (roasted buckwheat tea) on this bottle →