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Shochu that goes with cold water (mizuwari)

Water, hot and cold

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

Soft water, cold, over ice or not. One to one is normal. Mix a day ahead (maewari) and the edges round off.

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.

Imo shochu

Hot water is the Kagoshima serve and it earns its reputation: heat pulls the earth and the sweetness up out of the glass. Cold water does the opposite and lengthens it without changing its shape.

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Awamori

Cut with water over ice is a common way to drink awamori in Okinawa. With an aged kusu it's the serve that lets the age show instead of burying it.

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Mugi shochu

Barley has less to open up than sweet potato, so water shows you exactly what is there. That is a fair test and not always a flattering one: a thin mugi has nowhere to hide in it.

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Kome shochu

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Kokuto shochu

Warmth brings the molasses aroma forward. Cold water lengthens without pushing it further, which is the better choice when that aroma is already doing enough.

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Shiso, sesame, yuzu and other flavoured shochu

Water dilutes the botanical without adding anything to argue with it. Useful when the bottle is strong enough that soda would only make it louder.

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Soba shochu