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Shochu that goes with sudachi

Citrus

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

A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.

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.

Awamori

Awamori carries citrus and tropical aromatics of its own, out of an all-koji ferment rather than out of anything added. Citrus meets what is already there instead of introducing it.

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Imo shochu

Citrus acid cuts sweet potato's weight. That's why Kagoshima bars reach for grapefruit and yuzu before anything else.

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Komasa Kurano Shikon Green ShochuImo (sweet potato) · KagoshimaStrong match

An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

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Nasakeshima ImoImo (sweet potato) · TokyoStrong match

sweet potato, roasted sweet potato, roasted grain, sweet

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Aka Kirishima ShochuTasted at JurakuImo (sweet potato) · MiyazakiStrong match

The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.

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Daiyame 40 Imo ShochuTasted at JurakuImo (sweet potato) · KagoshimaStrong match

Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.

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AkaeImo (sweet potato) · MiyazakiGood match

A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.

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Mugi shochu

A clean mugi does under citrus what a neutral shochu does, with a little more grain left behind it.

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Kome shochu

Rice sweetness wants acid, and citrus is the most direct way to give it some.

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Kokuto shochu

Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.

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Korui, the continuous-still shochu

Neutral by design, so the citrus does all of the flavour and the shochu does the length and the proof. This is the base a lemon sour is built on.

Shiso, sesame, yuzu and other flavoured shochu

Acid frames a single strong flavour and keeps it from turning syrupy.

Awano Kaori Sudachi ShochuTasted at JurakuShochu · Tokushima · LiqueurStrong match

Citrus is in this bottle, not just on its nose, so this doubles it rather than introducing it.

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Seifuku Coffee LiqueurTasted at JurakuShochu · Okinawa (Ishigaki) · LiqueurGood match

There is real sugar in this bottle already, and acid is what keeps it from reading as syrup.

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LemongrassShochu · SagaGood match

Sharper and greener than the lemon a barley sour usually gets, which is what makes it worth the trip from Tokushima

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Kasutori, chestnut and other bases

Rihei Ginger ShochuTasted at JurakuShochu · MiyazakiGood match

Sharper and greener than the lemon a barley sour usually gets, which is what makes it worth the trip from Tokushima

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Nakano Kishu Yuzu Umeshu ShochuShochu · Wakayama · LiqueurGood match

The bottle already smells of citrus, and this puts more of it in the glass.

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UmeponShochu · Kumamoto · LiqueurGood match

Citrus is in this bottle, not just on its nose, so this doubles it rather than introducing it.

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Rokushu RegularShochu · AomoriWorth trying

Sudachi's green sharpness shows best on a clean bottle

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