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Mugi Shochu Eenamo

Kiyosuzakura Jozo · Aichi · Mugi (barley)

  • korui (multiple distillation)

Pour this first

Jasmine tea, tall over ice. Lemon with it.

Jasmine is perfumed without being sweet, so it gives barley shochu an aromatic top without touching its dryness

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. Juice and peel are two different tools. Fresh juice, never bottled, is the whole basis of the lemon sour and the quickest way to put acid into a distilled base. The peel expressed over the top gives the oil and no acid at all, which is what a sweet or roasted bottle usually wants instead.

One part shochu to three or four parts of the long mixer, over plenty of ice, then the accent on top. If it tastes thin, go two to three next time.

What it tastes like

Korui shochu from Kiyosuzakura Jozo in Aichi. Producer's tasting notes: soft, crisp, clean. The profile below is built from the tasting notes the producer publishes.

  • barley
  • soft
  • crisp
  • clean
Sweet
2/5
Body
2/5
Aroma
1/5
Fruit
1/5
Floral
not described
Grain
2/5
Earth
not described
Umami
not described

Read from the words above rather than measured. Where it says not described, none of the sources behind this page mention it, which is not the same as it not being there.

Base
barley with barley koji, blended with type 1 shochu made from molasses
ABV
25%

What to mix with it

Tap a family to narrow it down. Every suggestion carries its reasoning, so if the reasoning does not convince you, ignore the suggestion.

A longer wedge is a family we'd reach for sooner with this bottle, worked out from its flavours rather than tasted. It isn't a score, or a comparison with other bottles.

Explore all 74 pairings

  • Green tea (sencha)

    Strong match

    Cold-brewed sencha, unsweetened. Ocha-wari is one of the everyday ways shochu is drunk in Japan, alongside the oolong version.

    • Oolong-hai and green tea-hai are this bottle's job. The tea is the drink; the shochu is the proof behind it.
    • Green tea brings grassy bitterness and a little tannin, which gives a soft barley shochu an edge to push against
    • Cold-brewed sencha on a clean bottle is quiet and grown-up

  • Jasmine tea

    Strong match

    Cold-brewed, unsweetened. The floral top note sits above a dry spirit without adding weight to it.

    • Jasmine is perfumed without being sweet, so it gives barley shochu an aromatic top without touching its dryness
    • Perfumed tea on a clean bottle
    • Cold-brewed, unsweetened. The floral top note sits above a dry spirit without adding weight to it.

  • Lemon

    Strong match

    Juice and peel are two different tools. Fresh juice, never bottled, is the whole basis of the lemon sour and the quickest way to put acid into a distilled base. The peel expressed over the top gives the oil and no acid at all, which is what a sweet or roasted bottle usually wants instead.

    • 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.
    • Lemon sharpens a crisp bottle further
    • The lemon sour is the drink most izakaya sell more of than anything else on the list

  • Lemon soda (ramune, Sanpellegrino)

    Strong match

    The shortcut to a sour when there is no fresh lemon. Less sweet is better.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Lemon sour in one pour
    • Sweet citrus bubbles on a clean bottle

  • Mugicha (barley tea)

    Strong match

    Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

    • Roasted barley on a bottle whose barley was never roasted, so the same grain arrives a second way
    • Unsweetened, cold, and a summer staple in Japan
    • Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

  • Soda water

    Strong match

    Cold, and fizzy enough to matter. One part shochu to three or four parts soda; if it tastes thin, go one to two next time.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • The shochu highball: ice, shochu, cold soda, nothing else
    • Bubbles on a clean bottle: the simplest refreshing drink on this list

  • Tonic water

    Strong match

    A dry tonic (Fever-Tree, Q). One part spirit, three parts tonic, a citrus wedge.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Shochu tonic is the drink US bars pour most when they list shochu
    • Clean bottle and tonic is a gin and tonic without the juniper

  • Kabosu

    Strong match

    Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.

    • Kabosu and barley shochu are both Oita's, and kabosu gets squeezed into drinks there; the gentler acid suits a mugi wherever it was distilled
    • Milder than sudachi, so it does not fight a delicate bottle
    • Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Sudachi

    Strong match

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

    • Sudachi's green sharpness shows best on a clean bottle
    • Sharper and greener than the lemon a barley sour usually gets, which is what makes it worth the trip from Tokushima
    • A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Genmaicha

    Strong match

    Green tea with popped, toasted rice. Cold-brew it.

    • Two toasted grains
    • Green tea with popped, toasted rice. Cold-brew it.

  • Ginger ale

    Strong match

    The gentle ginger. For bottles that a ginger beer would bully.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • Barley shochu and ginger ale is an izakaya highball

  • Grapefruit

    Strong match

    Bitter, bright and forgiving. Ruby or white both work; white is drier. The grapefruit sour is a real bar order in Japan, not a novelty.

    • Barley shochu and grapefruit is the Kyushu sour after the lemon one
    • Bitter, bright and forgiving. Ruby or white both work; white is drier. The grapefruit sour is a real bar order in Japan, not a novelty.

  • Hoppy (beer-taste mixer)

    Good match

    Hoppy Beverage Co. has made it in Tokyo since 1948; at 0.8 percent it is legally a soft drink, and it is hard to find outside Japan. Chill the bottle, the shochu and the mug and no ice is needed.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.
    • It was built around neutral shochu, and that is still where it fits best

  • Lime

    Good match

    Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.

    • Adds snap without adding much flavor of its own
    • Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.

  • Oolong tea

    Good match

    Unsweetened, cold. One part shochu to three or four parts tea, over ice. Drinks with food better than almost anything else here.

    • Oolong-hai and green tea-hai are this bottle's job. The tea is the drink; the shochu is the proof behind it.
    • Roasted oolong meets barley on its own ground: the tea is toasty where the shochu is toasty, so neither has to win

  • Sobacha (roasted buckwheat tea)

    Good match

    Roasted buckwheat, in any Japanese grocery, hot or cold. In a soba restaurant the same serve is made with soba-yu, the starchy water the noodles were boiled in, which is thicker and cannot be bought.

    • Roasted buckwheat and roasted barley are one idea arrived at from two grains
    • Roasted buckwheat, in any Japanese grocery, hot or cold. In a soba restaurant the same serve is made with soba-yu, the starchy water the noodles were boiled in, which is thicker and cannot be bought.

  • Hyuganatsu

    Good match

    A Miyazaki citrus eaten with the white pith left on, which is sweet rather than bitter. Gentler and more floral than lemon, so it flavours a drink without taking it over.

    • Mild enough that a light bottle is still the thing you taste
    • A Miyazaki citrus eaten with the white pith left on, which is sweet rather than bitter. Gentler and more floral than lemon, so it flavours a drink without taking it over.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Shikuwasa

    Good match

    Okinawa's own citrus, picked green and sharp, more bitter than lime and more floral than sudachi. Squeezed over awamori and soda it is what the islands actually drink.

    • Sharper and more bitter than a lime, which is what keeps it from disappearing into a light bottle
    • Okinawa's own citrus, picked green and sharp, more bitter than lime and more floral than sudachi. Squeezed over awamori and soda it is what the islands actually drink.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Yuzu

    Good match

    The Japanese citrus that tastes like grapefruit, mandarin and lemon at once, with a floral peel. A little zest or juice goes a long way.

    • A clean bottle gives yuzu a blank page
    • The Japanese citrus that tastes like grapefruit, mandarin and lemon at once, with a floral peel. A little zest or juice goes a long way.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Celery

    Good match

    Juiced, or a stalk as the stirrer. Savory, salty and cold.

    • Celery on a clean bottle reads as a savory highball
    • Barley shochu and celery is an unlikely, real pair

  • Chamomile

    Good match

    Cold-brewed chamomile as a lengthener, or steeped in the spirit.

    • Gentle flower, gentle bottle
    • Chamomile softens barley shochu into an evening drink

  • Cucumber

    Good match

    Ribbons or muddled slices. Cucumber is what turns a serious glass into something you drink outside without thinking about it.

    • Cucumber on a clean bottle is the most refreshing thing on this list
    • Barley shochu, cucumber, soda: a highball that tastes like a cool room

  • Dry vermouth

    Good match

    Dolin dry or Noilly Prat. A quarter of the shochu's volume, stirred cold.

    • Two clean, dry things
    • Shochu and dry vermouth is a martini with koji where the juniper was

  • Lemongrass

    Good match

    Bruised stalks steeped in the spirit, or a syrup. Citrus without acid, which is useful when you want aroma but not sourness.

    • A US barley shochu is literally made with lemongrass; the pairing is proven
    • Lemongrass perfume shows on a clean bottle

  • Pickled ginger (gari)

    Good match

    A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.

    • Sweet-sour ginger on a clean bottle
    • Barley shochu and gari brine is a bartender's shortcut to a ginger sour

  • Shiso

    Good match

    Green shiso leaves, slapped or muddled gently. Red shiso as a syrup. Japan already makes shiso shochu, which tells you it works.

    • Shiso on a clean bottle is the most Japanese drink you can build
    • Shiso and barley shochu is an izakaya sour

  • Cold water (mizuwari)

    Good match

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

    • Mizuwari shows a clean bottle as it is, just lighter
    • Six parts shochu to four parts water, the classic

  • Black tea (Earl Grey)

    Good match

    Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.

    • Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.

  • Blood orange

    Good match

    Orange with a raspberry edge. Winter fruit; worth waiting for.

    • Orange with a raspberry edge. Winter fruit; worth waiting for.

  • Coffee (cold brew)

    Good match

    Cold brew, unsweetened. For barley, brown-sugar, cask-aged and awamori bottles; it will bury a delicate, perfumed one.

    • Cold brew, unsweetened. For barley, brown-sugar, cask-aged and awamori bottles; it will bury a delicate, perfumed one.

  • Ginger beer

    Good match

    A spicy one, not a sweet one. The mule format works for every dark shochu, and it is the most forgiving way to serve one.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.

  • Hojicha

    Good match

    Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

    • Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

  • Kombucha

    Good match

    A plain or ginger kombucha. Acid, bubbles and a little funk, all three in one pour.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.

  • Kumquat

    Good match

    Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

    • Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

  • Matcha

    Good match

    Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

    • Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

  • Orange

    Good match

    Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.

    • Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.

  • Sparkling wine (brut)

    Good match

    Dry cava or crémant. Acid and bubbles in one pour.

    • Soda and a neutral base is the chuhai, and nothing in the bottle competes with what you put in it.

  • Daidai (bitter orange)

    Good match

    Bitter orange: sour and aromatic rather than sweet, the citrus that goes into ponzu. Bottled juice is sold for cooking and works straight in a glass. Use the peel too, it carries most of the smell.

    • Bitter orange: sour and aromatic rather than sweet, the citrus that goes into ponzu. Bottled juice is sold for cooking and works straight in a glass. Use the peel too, it carries most of the smell.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Mikan (satsuma)

    Good match

    Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.

    • Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Citric and malic acid solution

    Worth trying

    Food-grade citric and malic powder from the canning aisle, 10 grams whisked into 100 grams of cold water; two parts citric to one malic is close to lime. Some bartenders find a drink with no juice in it thin, so it is worth trying both ways.

    • A clean bottle has nowhere to hide, so acid reads as brightness rather than as a correction

  • Agave syrup

    Worth trying

    The neutral sweetener. Use when you want to balance acid without adding a flavor.

    • A neutral sweetener that does not add flavor of its own

  • Apple

    Worth trying

    Cold-pressed juice or thin slices. Green apple is already in the aroma of a lot of rice shochu, so this amplifies what is there rather than adding something new.

    • Apple juice and a crisp bottle stay refreshing

  • Basil

    Worth trying

    Muddled gently with citrus. Thai basil brings anise, Italian basil brings pepper.

    • Basil on a clean bottle reads like a gin smash

  • Blueberry

    Worth trying

    Muddled, or as a syrup. Mild; bring acid from elsewhere.

    • Gentle fruit for a gentle bottle

  • Genever

    Worth trying

    Bols Genever, around thirty-five dollars. The split base for a grain shochu, in a way plain gin is not.

    • Malt wine and barley shochu are the same grain distilled two different ways

  • Gentian (Suze-style)

    Worth trying

    Suze or Salers. Bitter root, bright yellow. A little in a highball changes everything.

    • A clean bottle and gentian is a white negroni
    • Barley shochu, gentian, tonic: a bitter highball
    • This is a light bottle and this is a heavy ingredient. It will not taste bad, it will taste like the ingredient.
    • Suze or Salers. Bitter root, bright yellow. A little in a highball changes everything.

  • Green tea liqueur

    Worth trying

    Sweeter and rounder than brewing your own matcha, and it dissolves properly, which matcha powder in a cold drink does not.

    • A clean bottle lets the tea bitterness read as bitterness rather than mud

  • Gum syrup (gomme)

    Worth trying

    Small Hand Foods', or sugar, water and gum arabic from the baking aisle at home. Worth knowing that most Japanese gum syrup on a shelf today has no arabic gum in it at all.

    • It puts the body back without adding more sugar, which is the other way to fix it

  • Honey

    Worth trying

    Diluted one to one with warm water so it mixes cold. A little goes far; taste before adding more.

    • Honey and barley shochu in hot water is a Kyushu cold remedy

  • Hot water (oyuwari)

    Worth trying

    Hot water in the glass first, spirit poured on top so it mixes itself. Around 40C in the glass is the sweet spot. This is not the only way, it is one way.

    • Mugi oyuwari in winter, with an umeboshi

  • Kiwi

    Worth trying

    Muddled with the seeds. Green, sour and refreshing, and cheap year round.

    • Kiwi's tartness shows on a clean bottle

  • Lychee liqueur

    Worth trying

    Kwai Feh or Dita. Perfumed and quite sweet, so treat it as the aroma and let the shochu stay the drink.

    • A clean bottle is the right blank page for something this perfumed

  • Makgeolli

    Worth trying

    Hana Makgeolli is brewed in Greenpoint, Brooklyn; Makku sells a canned one. Strength varies widely across the category, from around 6 percent in a can to the mid teens for an unfiltered takju, so read the label before deciding how much to pour.

    • Its lactic tang keeps a crisp bottle from going flat as the ice melts

  • Melon liqueur

    Worth trying

    Midori, or a drier Japanese one if you can find it. Half an ounce is plenty; this is a flavour, not a base.

    • Sweet enough to need a clean base under it

  • Mint

    Worth trying

    Slapped, not muddled to bits. Mint reads as cold, which makes any low-proof drink feel more refreshing.

    • Mint on a clean bottle is a mojito with the rum swapped out

  • Olive brine

    Worth trying

    A bar spoon, no more. Salt, and the savory note that comes with it.

    • A clean bottle can take a splash of brine

  • Peach liqueur

    Worth trying

    A good one (Giffard, Merlet). A shortcut to the bellini when peaches are out of season.

    • Barley shochu, peach liqueur, oolong: a Japanese izakaya order

  • Pear

    Worth trying

    Ripe pear, muddled or as nectar. Delicate, so it belongs with delicate bottles.

    • Soft bottles and pear are quiet together, which is the point

  • Shiso liqueur

    Worth trying

    Usually red shiso, so it comes out pink. Sharper and more herbal than it looks, and a little goes a long way.

    • The herb needs a quiet base or it just tastes like the herb

  • Thyme

    Worth trying

    Gentler than rosemary. Steep a sprig, or use a thyme syrup.

    • Barley shochu and thyme is an unexpected, clean match

  • Tomato

    Worth trying

    Good tomato juice, or a ripe tomato muddled and strained. Savoury and acidic at once.

    • Tomato is savoury and acidic at once, which is exactly what a dry barley shochu has no supply of

  • Ume (Japanese plum)

    Worth trying

    Umeboshi (salt-pickled), ume syrup, or the fruit's own liqueur. Sour, salty and savory at once.

    • Barley shochu with an umeboshi dropped in is a real izakaya order

  • Umeboshi

    Worth trying

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

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

  • Umeshu

    Worth trying

    Sweet, sour, almondy. A splash does the work of both syrup and citrus.

    • Barley shochu with a float of umeshu and soda

  • Wasabi

    Worth trying

    A rice-grain amount, dissolved. For the savory, cucumber glass, not the fruit one.

    • A tiny amount on a clean bottle reads as a green, savory heat

  • Watermelon

    Worth trying

    Fresh juice, strained. Add a pinch of salt.

    • Watermelon and a clean bottle is a summer festival

  • Yuzu liqueur (yuzushu)

    Worth trying

    Sweet yuzu liqueur, usually on a sake or shochu base. A shortcut to yuzu when the fruit is out of season.

    • Barley shochu, yuzushu, soda: a yuzu sour without a yuzu

  • Calpico (cultured milk)

    Worth trying

    The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a familiar order in Japan.

    • Calpis is lactic rather than merely sweet, so it rounds a spirit off without flattening it the way syrup does
    • This is a light bottle and this is a heavy ingredient. It will not taste bad, it will taste like the ingredient.
    • The Calpis sour is built on a neutral base, which is exactly what this is.

  • Egg white

    Worth trying

    One white, dry-shaken. Texture without flavor.

    • Barley shochu sour, dry shake, egg white: a real bar drink
    • This is a light bottle and this is a heavy ingredient. It will not taste bad, it will taste like the ingredient.
    • The Calpis sour is built on a neutral base, which is exactly what this is.

  • Milk

    Worth trying

    Cold whole milk. Fat rounds a spirit off the way it does in coffee, and it is not a dare.

    • Milk and barley shochu is a Kyushu grandmother's drink
    • This is a light bottle and this is a heavy ingredient. It will not taste bad, it will taste like the ingredient.
    • The Calpis sour is built on a neutral base, which is exactly what this is.

  • Oat milk

    Worth trying

    The dairy-free milk that tastes of cereal, which is why it likes grain spirits.

    • Oat and barley: two cereals in one glass
    • This is a light bottle and this is a heavy ingredient. It will not taste bad, it will taste like the ingredient.
    • The Calpis sour is built on a neutral base, which is exactly what this is.

  • Kinome (sansho leaf)

    Worth trying

    Young sansho leaves, clapped between the palms and floated. Hard to find outside Japanese markets in spring, worth the hunt.

    • A single leaf on a clean bottle changes the whole glass
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Makrut lime leaf

    Worth trying

    Torn leaves steeped briefly. Perfumed citrus without juice.

    • Intense citrus perfume on a clean bottle
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

  • Yuzu marmalade (yuja-cha)

    Worth trying

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

    • Yuzu tea and barley shochu in hot water is a winter izakaya drink
    • Harder to find outside Japan than most of this list. Worth ordering or a trip to a Japanese grocery, and where something easier works as well, that comes first.

Ways to serve it

  • With soda
  • On the rocks

Korui is shochu defined by the still rather than by what it is made from: a continuous column strips out most of what a pot still leaves in, and the law caps it below 36 percent. That is why it is the house base for a lemon sour. Buy it for what you are going to put in it.

Cocktails other people made

We haven't found a cocktail written for this exact bottle. These were written for other bottles, so each one says which, and what changes if you pour this instead.

Show 8 more

  • Pickled Plum

    Umeboshi Sour (Pickled Plum Cocktail)

    Written for shochu generally

    • ice cubes
    • 1/4 cup shōchū (such as iichiko)
    • 3/4 cup sparkling water
    • 1 1/2 tablespoon umezu (plum vinegar)
    • 1/2 teaspoon plain rice vinegar
    • 1/2 teaspoon honey (optional)
    • 1 large soft umeboshi (japanese pickled plum)
    • 1 shiso leaf, whole or shredded, for garnish (optional)

    Built in the glass.

    Full method at Pickled Plum →

  • punchdrink.com · Brian Evans and George Padilla, Brooklyn, New York

    The Rule of Thirds Chu-Hai

    Written for shochu generally

    • 1 1/2 ounces shochu
    • 1 1/4 ounce grapefruit juice
    • 3/4 ounce sweetened hojicha tea (see editor's note)
    • club soda, to top

    Built tall in the glass.

    Full method at punchdrink.com →

  • Pickled Plum

    Lemon Sour (Japanese)

    Written for shochu generally

    • juice of 1/2 lemon
    • 1/4 cup shōchū (or soju)
    • 1/2 cup soda water
    • 1 tablespoon simple syrup (1 tablespoon sugar mixed with 1 tablespoon water)
    • ice cubes

    Built tall in the glass.

    Full method at Pickled Plum →

  • punchdrink.com · Teppoudama, Tokyo, Japan

    Gari Hai

    Written for shochu generally

    • scant 1 3/4 ounces shochu
    • 6 to 7 ounces soda water, to top
    • Garnish: 1 large pinch of gari (pickled ginger slices, pink or yellow)

    Built tall in the glass.

    Full method at punchdrink.com →

  • punchdrink.com · Tokyo Record Bar, New York

    Miso Dark 'n' Stormy

    Written for shochu generally

    • 2 ounces shochu
    • 1 ounce miso syrup (see editor's note)
    • 3/4 ounce yuzu juice
    • cynar, to top
    • soda, to top

    Built tall in the glass.

    Full method at punchdrink.com →

  • punchdrink.com · Don Lee, Existing Conditions, New York

    Iichiko "Oyuwari"

    Written for iichiko

    iichiko is a range rather than one bottle, so the strength and the style vary across it. Treat this as a starting point.

    • 2 ounces iichiko shochu
    • 1 1/2 ounces grapefruit juice
    • 2 pinches genmai
    • 1/2 ounce water
    • 2 teaspoons sugar
    Full method at punchdrink.com →

What this can stand in for

If a recipe calls for something else and this is what you have. The verdict is for this bottle rather than for its style, so a bottle without the strength a stirred drink needs is not offered for one.

Bottles like this one

Closest on the flavour profile within the same style family, so the mixers above tend to carry across.

Sources and verification

Filed under korui, the continuous-still shochu.