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Shochu that goes with soy milk (tonyu)

Cream and milk

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

Unsweetened, four parts shochu to six parts soy milk, which is how the Japanese recipes write it. Stronger than it tastes, so pour it knowing that.

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.

Kokuto shochu

Molasses and dairy is dessert. Kokuto shochu with milk is an ordinary Amami one, and cream makes it a flip.

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Imo shochu

Dairy softens imo shochu, and for somebody who thinks they dislike it that is exactly the point. Milk or Calpis is the usual route in.

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Awamori

Dairy softens awamori rather than fighting it, which is why the cut is an ordinary order in Okinawa.

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Mugi shochu

The Calpis sour is a familiar order in Japan, usually on a neutral shochu, and a clean mugi slots in without fuss. Cream is a different and much narrower idea.

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Kourin no ShizukuMugi (barley) · MiyazakiWorth trying

Unsweetened, four parts shochu to six parts soy milk, which is how the Japanese recipes write it. Stronger than it tastes, so pour it knowing that.

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Kome shochu

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