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Shochu that goes with yuzu marmalade (yuja-cha)

Sweeteners

These are bottles to mix yuzu marmalade (yuja-cha) into. Some of them taste of it too, and where that is the reason a bottle is here, its line says so.

The Korean-style yuzu preserve sold in jars. A spoon in hot water with shochu, or shaken cold.

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.

Soba shochu

Buckwheat's sweetness is dark rather than bright, so a dark syrup extends it and a pale one sits on top.

Show the other 4 yuzu marmalade (yuja-cha) matches

Awamori

Show the other 95 yuzu marmalade (yuja-cha) matches

Mugi shochu

Show the other 93 yuzu marmalade (yuja-cha) matches

Imo shochu

Show the other 78 yuzu marmalade (yuja-cha) matches

Kome shochu

Show the other 63 yuzu marmalade (yuja-cha) matches

Kokuto shochu

It reads sweet without carrying any sugar, so added sweetness is easy to overdo. Put it in only to balance a sharp acid.

Show the other 14 yuzu marmalade (yuja-cha) matches

Korui, the continuous-still shochu