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Shochu that goes with umeboshi

Savory and salt

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

One salted plum, crushed with a spoon in the glass. Salty, sour, savory.

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

Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.

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Nasakeshima ImoImo (sweet potato) · TokyoGood match

sweet potato, roasted sweet potato, roasted grain, sweet

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Awamori

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Mugi shochu

Dashi-wari and an umeboshi in hot barley shochu are real izakaya orders, but they belong to a winter counter rather than a summer glass.

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Kome shochu

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Kasutori, chestnut and other bases

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Korui, the continuous-still shochu

Mugi Shochu EenamoMugi (barley) · AichiWorth trying

One umeboshi in a glass of barley shochu and hot water is the oldest shochu drink there is

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Shiso, sesame, yuzu and other flavoured shochu

KoishisoShochu · Kumamoto · LiqueurWorth trying

The same two things that are in the jar, back in a glass

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LemongrassShochu · SagaWorth trying

One umeboshi in a glass of barley shochu and hot water is the oldest shochu drink there is

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