Everything the tiki canon does with rum works here, and works better, because the drink does not end the evening. Muddled with the seeds. Green, sour and refreshing, and cheap year round.
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
Kokuto shochu from Nishihira Shuzo in Kagoshima. Importer's tasting notes: light bodied, clean. The profile below is built from the tasting notes its importer publishes.
kokuto
light-bodied
clean
aged
Sweet
4/5
Body
3/5
Aroma
3/5
Fruit
not described
Floral
not described
Grain
1/5
Earth
2/5
Umami
2/5
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.
Koji
white koji
Distillation
atmospheric distillation
ABV
30%
Aging
1+ year in enamel-lined stainless tank
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.
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.
Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.
Brown sugar and bitter orange is rum and orange with the sugar turned down
The peel is doing what the orange twist on an old fashioned does
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
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.
Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.
Sharper and more bitter than a lime, which is what keeps it from disappearing into a light bottle
Okinawa's citrus against Amami's sugar, which is the whole southern islands in a glass
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
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.
Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.
Mild enough that a light bottle is still the thing you taste
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
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.
Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.
Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.
Milder than sudachi, so it does not fight a delicate bottle
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
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.
A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.
Sudachi's green sharpness shows best on a clean bottle
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
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.
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.
Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.
A clean bottle gives yuzu a blank page
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
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.
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.
Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.
Fresh lemon reads harsh against aged, caramel notes
Brown sugar and lemon is the daiquiri logic, in a lighter spirit
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
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.
Kokuto oyuwari smells of brown sugar candy
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.
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
Warmth brings the molasses aroma forward. Cold water lengthens without pushing it further, which is the better choice when that aroma is already doing enough.
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
Amami's molasses aroma is already in the bottle, so a green herb has something to sit against.
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.
Torn leaves steeped briefly. Perfumed citrus without juice.
Intense citrus perfume on a clean bottle
Amami's molasses aroma is already in the bottle, so a green herb has something to sit against.
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.
A pinch of ground sansho over the top, or a few peppercorns steeped. Numbing, citrusy, green.
Warm spice meets the brown-sugar aroma the distillate keeps. The sugar itself is gone, so sweeten separately if the drink needs it.
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.
The Kyushu condiment, in a tube in any Japanese grocer: fermented yuzu peel, green chili and salt. A quarter teaspoon stirred into an oyuwari, which is the serve Asahi publishes.
Warm spice meets the brown-sugar aroma the distillate keeps. The sugar itself is gone, so sweeten separately if the drink needs it.
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.
Eden Foods sells it as Ume Plum Vinegar in most US supermarkets, and it is one of the cheapest things on this list. A bar spoon, and unlike a crushed umeboshi it can go into a shaken drink.
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
Braulio, made in Bormio from gentian, juniper, peppermint and yarrow, around forty-five dollars. A summer drink on shochu and a winter one on whisky, which is one bottle behaving two ways.
Braulio, made in Bormio from gentian, juniper, peppermint and yarrow, around forty-five dollars. A summer drink on shochu and a winter one on whisky, which is one bottle behaving two ways.
Lustau or González Byass. Fino is salt and living flor; this is what is left after the flor dies, and at 18 percent an ounce lengthens the glass rather than strengthening it.
Both have spent years going quietly brown, and they meet in the middle
Cynar, 16.5 percent, which is weaker than most shochu, so equal parts with a 25 percent bottle lands near 20 and the drink stays long. Soda or a grapefruit soda over the top is the producer's own serve.
Cynar, 16.5 percent, which is weaker than most shochu, so equal parts with a 25 percent bottle lands near 20 and the drink stays long. Soda or a grapefruit soda over the top is the producer's own serve.
The Japanese Bitters, five 100ml expressions, sold at Astor Wines in New York. Angostura at nearly 45 percent is a small spike in a 25 percent drink in a way these are not.
The Japanese Bitters, five 100ml expressions, sold at Astor Wines in New York. Angostura at nearly 45 percent is a small spike in a 25 percent drink in a way these are not.
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.
The yeasty haze gives back the body distillation took out
Cocchi Americano: moscato steeped with cinchona bark, gentian and bitter orange. The bark is the point of it, and it carries a quinine bitterness no citrus will give you.
Cocchi Americano: moscato steeped with cinchona bark, gentian and bitter orange. The bark is the point of it, and it carries a quinine bitterness no citrus will give you.
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, 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.
Sakamoto's, fermented outdoors in earthenware jars in Fukuyama and aged at least a year; Toiro and Japanese Taste ship it in the US. A teaspoon in a mizuwari is the whole intervention, and a second one is usually a mistake.
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
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.
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.
With no juice in the glass a light bottle can end up tasting thin; a fuller one carries it
A clean bottle has nowhere to hide, so acid reads as brightness rather than as a correction
The sweetness here is aroma rather than sugar, because sugar does not come over a still. Acid is what keeps the impression from turning cloying.
Dewazakura's from Yamagata plums, or Machida Shuzo's on Amami kokuto shochu. It does umeshu's job and leaves the glass drier, which matters when the bottle is already sweet.
The Amami bottlings are literally kokuto shochu with plum steeped in it
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.
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.
A 25 percent spirit brings far less viscosity than a 40 percent one, so a shaken sour goes thin
This mixer is sweetened too, so it lengthens the drink without cutting the sweetness that is already there.
It reads sweet without carrying any sugar, so added sweetness is easy to overdo. Put it in only to balance a sharp acid.
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.
An aged bottle is the one you would not lengthen with a beer substitute
One part shochu to five parts Hoppy drinks like a pint with none of beer's body. A 25 percent bottle lands just under 5; the figure follows the bottle, so a 40 percent one is nearer 7
It was built around neutral shochu, and that is still where it fits best
Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
Kokuto shochu is a cane spirit at two thirds the proof, and citrus acid is what keeps its sugar moving.
This bottle already reads sweet, on aroma rather than on sugar. Adding real sugar to it is the most common way a drink built on it goes wrong.
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
On the rocks
Mizuwari (with water)
Brown sugar shochu is legally only made on the Amami islands, and it is a cane spirit in everything but name. Every rum drink you know is available to it at two thirds the alcohol.
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.
Written for Tantakatan Shiso Shochu, which is a shiso shochu, not a brown sugar shochu. This bottle is stronger, 30% against 20%, so it will take more mixer than the original asks for.
Written for Nankai Shochu (Original), also a brown sugar shochu. This bottle is stronger, 30% against 24%, so it will take more mixer than the original asks for.
Written for Nankai Shochu (Original), also a brown sugar shochu. This bottle is stronger, 30% against 24%, so it will take more mixer than the original asks for.
·3 oz Nankai Shochu
·1 oz lime juice
·1 oz Thai kokuto syrup
·3 to 6 drops olive oil, optional
·For the syrup: 1 cup water, half a cup raw sugar, half a cup kokuto black sugar, 4 to 6 makrut lime leaves
Written for Nankai Shochu (Original), also a brown sugar shochu. This bottle is stronger, 30% against 24%, so it will take more mixer than the original asks for.
Nankai Shochu · Matthew Biancaniello and Adam Chapman
Shiitake Old Fashioned
Written for a similar bottle
Written for Nankai White Oak Shochu, also a brown sugar shochu. This bottle is stronger, 30% against 24%, so it will take more mixer than the original asks for.
·2 oz shiitake-infused Nankai White Oak
·0.25 oz kokuto syrup
·1 dash candy cap bitters
·For the infusion: 1 bottle Nankai White Oak, 2 dried shiitake, 2 fresh shiitake
·For the bitters: 180 ml aromatic bitters, 1 handful candy cap mushrooms
Written for Nankai Shochu (Original), also a brown sugar shochu. This bottle is stronger, 30% against 24%, so it will take more mixer than the original asks for.
Written for Nankai Shochu (Original), also a brown sugar shochu. This bottle is stronger, 30% against 24%, so it will take more mixer than the original asks 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.
