Satsuma Shuzo · Kagoshima · Soba (buckwheat)
Pour this first
Satsuma Sobagura Buckwheat Shochu 900ml, long, with Ginger ale, and Blood orange.
Soba shochu is usually vacuum distilled and light, which is exactly the profile a highball flatters. The soba highball is a standard order in a soba restaurant, not an experiment.
One part shochu to three or four parts mixer, plenty of ice. If it tastes thin, go two to three next time. That is the whole method.
Soba shochu from Satsuma Shuzo in Kagoshima. Nobody here has tasted this one, so the profile below is estimated from what its importer publishes rather than from the glass.
Tap a family to narrow it down. Every suggestion carries its reasoning, so if the reasoning does not convince you, ignore the suggestion.
The gentle ginger. For bottles that a ginger beer would bully.
A spicy one, not a sweet one. The mule format works for every dark shochu and most sake.
A plain or ginger kombucha. It brings acid, bubbles and funk, all things sake is short of.
The shortcut to a sour when there is no fresh lemon. Less sweet is better.
Cold, and fizzy enough to matter. One part spirit to three or four parts soda for shochu; one to one for sake.
Dry cava or crémant. Topping sake with it adds the acid and the bubbles sake lacks in one pour.
A dry tonic (Fever-Tree, Q). One part spirit, three parts tonic, a citrus wedge.
Unsweetened, cold. One part shochu to three or four parts tea, over ice. It is the drink half of Japan orders with dinner.
Orange with a raspberry edge. Winter fruit; worth waiting for.
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.
Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.
Fresh juice, never bottled. The building block of the lemon sour, and the fastest way to give sake the acidity it does not have on its own.
Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.
A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
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.
Almond syrup with a touch of orange blossom. The tiki sweetener, and kokuto shochu is a tiki spirit waiting to happen.
A sesame syrup, or a rim of ground sesame and salt. Toasty and rich.
Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.
Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.
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.
Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.
Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.
Soft water, cold, over ice or not. One to one is normal. Mix a day ahead (maewari) and the edges round off.
Cold-brewed hibiscus tea: sour, cranberry-red and floral. Acid and color in one pour.
Unsweetened juice. Sharp and a little tannic, useful for cutting sweetness.
Muddled with the seeds. Green, sour and refreshing, and cheap year round.
The most useful tropical fruit for mixing: intensely aromatic and properly sour. Pulp with seeds, or a good puree.
Fresh juice, or grilled wedges for a smokier drink. The awamori fruit.
Sour enough to be useful. Muddle a handful, or use a good puree.
Umeboshi (salt-pickled), ume syrup, or the fruit's own liqueur. Sour, salty and savory at once.
Coconut water for lengthening, coconut milk or cream for weight.
Fino or manzanilla. Savory, salty, bone dry.
The neutral sweetener. Use when you want to balance acid without adding a flavor.
Diluted one to one with warm water so it mixes cold. A little goes far; taste before adding more.
Okinawan or Amami kokuto dissolved one to one in water. Molasses, minerals, a little salt.
A small piece steeped in the bottle overnight. Savory depth without salt.
Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.
Dark, in small amounts, for the cask and sweet-potato bottles.
Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
A bar spoon, no more. Salt, and the savory note that comes with it.
Fresh orange juice for a sparkling sake mimosa; the peel for stirred drinks with aged bottles.
A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.
A pinch in the glass or a half rim. Salt does not make a drink salty in small amounts; it makes it taste more like itself.
A dried shiitake steeped in the spirit for a day. Savory and strange in the best way.
One salted plum, crushed with a spoon in the glass. Salty, sour, savory.
The Korean-style yuzu preserve sold in jars. A spoon in hot water with shochu, or shaken cold.
Cold brew, unsweetened. For barley, brown-sugar, cask-aged and awamori bottles; it will bury a daiginjo.
Green tea with popped, toasted rice. Cold-brew it. Comfort in a glass.
Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.
Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.
Cold-brewed chamomile as a lengthener, or steeped in the spirit.
Cordial or the liqueur. Muscat, lychee and honey in one flower.
A syrup or a few dried blossoms steeped. See jasmine tea for the long drink.
Dried osmanthus flowers steeped, or the syrup. Apricot and honey, and the smell of October in Japan.
A drop of rose water, or a rose syrup. A drop; it takes over.
Salt-pickled blossoms (rinsed) or sakura syrup. Floral, faintly almond, a touch of salt.
Buckwheat shochu is nutty and quiet, and it is the one category where roasted things are the answer rather than a compromise. Hojicha and mugicha are better mixers for it than any fruit.
Nobody has published 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.
punchdrink.com · Tom Liu, Los Angeles
Written for a different style
Written for iichiko Saiten, which is a barley shochu, not a buckwheat shochu. We have this one as the less fruity of the two, which is what will move most in the glass.
Stirred.
Full method at punchdrink.com →punchdrink.com · Kenta Goto, New York City
Written for a different style
Written for iichiko Saiten, which is a barley shochu, not a buckwheat shochu. We have this one as the less fruity of the two, which is what will move most in the glass.
Shaken.
Full method at punchdrink.com →Written for shochu generally
Built in the glass, topped with soda.
Full method at Cocktail Society →Written for shochu generally
Built in the glass, topped with soda.
Full method at Just One Cookbook →Written for shochu generally
Built in the glass.
Full method at Pickled Plum →punchdrink.com · Brian Evans and George Padilla, Brooklyn, New York
Written for shochu generally
Built in the glass, topped with soda.
Full method at punchdrink.com →Written for shochu generally
Built in the glass, topped with soda.
Full method at Pickled Plum →punchdrink.com · Teppoudama, Tokyo, Japan
Written for shochu generally
Built in the glass, topped with soda.
Full method at punchdrink.com →Izakaya Juraku · Izakaya Juraku
Written for shochu generally
Written for shochu generally
Shaken.
Full method at liquor.com →punchdrink.com · Tokyo Record Bar, New York
Written for shochu generally
Built in the glass, topped with soda.
Full method at punchdrink.com →punchdrink.com · Don Lee, Existing Conditions, New York
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.
Closest on the flavour profile within the same style family, so the mixers below tend to carry across.
Imported in the US by Wismettac Asian Foods, Inc.
Filed under soba shochu.
