Shochu that goes with vanilla
Spice and warmth
A split bean in a syrup, or a good extract, in small amounts.
Ranked over every bottle in the catalogue, with the reason each one is here. The reasoning is the same engine that recommends a mixer from a bottle, run the other way round, so the two never contradict each other.
Best with it
- Kana
Kokuto (brown sugar) · Kagoshima
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Nankai White Oak Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Nankai Gold Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Amami Kokuto Shochu
Kokuto (brown sugar) · Kagoshima (Amami)
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Komasa Mellowed Kozuru Excellence
Kome (rice) · Kagoshima
Vanilla: Vanilla is what oak gives; more of it is coherent
- Komasa Migaki Shochu
Imo (sweet potato) · Kagoshima
Vanilla: Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse.
- Lento Kokuto Shochu
Kokuto (brown sugar) · Kagoshima (Amami Oshima)
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Mellowed Kozuru Excellence Rice Shochu
Kome (rice) · Kumamoto
Vanilla: Vanilla is what oak gives; more of it is coherent
- Nankai Kokuto Shochu
Kokuto (brown sugar)
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Nankai Shochu (Original)
Kokuto (brown sugar)
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Ryukyu Awamori Kuon Hard Liquor
Awamori · Okinawa
Vanilla: Star anise, chilli and ginger all read as native rather than imported on this base.
- Seifuku Coffee
Awamori · Okinawa
Vanilla: Star anise, chilli and ginger all read as native rather than imported on this base.
- Selephant
Kokuto (brown sugar) · Kagoshima
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Tida Asahi Kokuto Shochu
Kokuto (brown sugar) · Kagoshima
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Tida Ichinojo Kokuto Shochu
Kokuto (brown sugar) · Kagoshima
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Yayoi Araroka Kokuto Shochu
Kokuto (brown sugar)
Vanilla: Ginger and brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
- Yokka Koji Ryukyu Awamori
Awamori · Okinawa
Vanilla: Star anise, chilli and ginger all read as native rather than imported on this base.
- Zuisen Hiryu Awamori
Awamori · Okinawa (Naha)
Vanilla: Star anise, chilli and ginger all read as native rather than imported on this base.