Seifuku Coffee Liqueur

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.

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.

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.

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

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

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.

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

Unsweetened juice. Sharp and a little tannic, useful for cutting sweetness.

Cold-brewed hibiscus tea: sour, cranberry-red and floral. Acid and color in one pour.

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.

Campari, Aperol, or a Japanese bitter like Kina. The aperitivo hour is where sake and shochu make the most sense as cocktails.

A quarter ounce. Menthol and bitterness, for the darkest bottles.

Fresh juice, a syrup, or a good ginger beer. The spice that makes a low-proof drink feel like it has a backbone.

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

Unsweetened, cold. One part shochu to three or four parts tea, over ice. It is the drink half of Japan orders with dinner.

A pinch of ground sansho over the top, or a few peppercorns steeped. Numbing, citrusy, green.

Coconut water for lengthening, coconut milk or cream for weight.

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.

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

Fresh in early summer, canned in syrup the rest of the year (drain it). The signature aroma of a whole school of imo shochu.

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

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.

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

Fresh juice, or grilled wedges for a smokier drink. The awamori fruit.

Montenegro, Nonino, Averna. Equal parts with a dark shochu over ice is a whole drink.

Angostura or a Japanese aromatic. Two dashes.

A few grinds over the top. Aroma more than heat.

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

A few crushed pods, or a syrup. Floral, citrusy and warm at once; it bridges fruit and spice.

A bar spoon. Cassis-oolong is one of the most common izakaya orders in Japan.

A stick in hot water with the spirit, or a light syrup. Winter.

Ribbons or muddled slices. Cucumber is what turns a glass of sake into something you would drink on a porch.

St-Germain or similar. A half ounce is enough.

Fino or manzanilla. Savory, salty, bone dry.

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

Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.

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

A small piece steeped in the bottle overnight. Savory depth without salt.

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

A dry junmai as the lengthener for rice shochu, one to two. Low proof, all rice.

Salt-pickled blossoms (rinsed) or sakura syrup. Floral, faintly almond, a touch of salt.

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

One star, steeped, for the dark bottles.

A rim of shichimi, or a slice of fresh chili. Heat on fruit, not on rice.

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

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

Fresh juice, strained. Add a pinch of salt.

Ripe banana, muddled or as a syrup. The banana note in ginjo sake is real chemistry, not a metaphor.

Ripe mango puree. Needs lime beside it or it goes flat.

Fresh orange juice for a sparkling sake mimosa; the peel for stirred drinks with aged bottles.

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

Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.

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