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Yamaneko "Wild Cat"

Osuzuyama Distillery · Miyazaki · Imo (sweet potato)

  • white koji
  • honkaku
  • atmospheric distilled
  • aged

Pour this first

Ginger beer, tall over ice. Passion fruit with it.

The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.

Passion fruit's acid gives lychee-scented bottles the edge they lack. The most useful tropical fruit for mixing: intensely aromatic and properly sour. Pulp with seeds, or a good puree.

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

Imo shochu from Osuzuyama Distillery in Miyazaki. Importer's tasting notes: lychee, white peach, tropical, light bodied. The profile below is built from the tasting notes its importer publishes.

  • sweet potato
  • lychee
  • white peach
  • tropical fruit
  • light-bodied
  • dry
  • bright
  • aged
Sweet
3/5
Body
3/5
Aroma
4/5
Fruit
4/5
Floral
2/5
Grain
1/5
Earth
3/5
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.

Base
80% estate grown Joy White sweet potato and 20% white koji rice
Koji
white koji (on rice)
Distillation
atmospheric (jo-atsu) distillation
ABV
25%
Aging
3 years in kame, clay amphorae

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 108 pairings

  • Passion fruit

    Strong match

    The most useful tropical fruit for mixing: intensely aromatic and properly sour. Pulp with seeds, or a good puree.

    • Passion fruit's acid gives lychee-scented bottles the edge they lack
    • Tropical acid against sweet-potato depth is a modern Kagoshima cocktail
    • The bottle already smells of tropical fruit, and this puts more of it in the glass.
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • 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.

    • Citrus acid cuts sweet potato's weight. That's why Kagoshima bars reach for grapefruit and yuzu before anything else.
    • Grapefruit and imo shochu is a Kagoshima bar staple; the bitterness answers the earth
    • A dry bottle and grapefruit stay refreshing instead of turning sweet
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Daidai (bitter orange)

    Strong 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.

    • Daidai is the citrus in ponzu, and ponzu is already on the table next to imo shochu
    • The peel is doing what the orange twist on an old fashioned does
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.

  • Lime

    Strong match

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

    • Lime frames tropical fruit so it does not go flat
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.

  • Kiwi

    Strong match

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

    • The bottle already smells of tropical fruit, and this puts more of it in the glass.
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • Muddled with the seeds. Green, sour and refreshing, and cheap year round.

  • 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.

    • Hyuganatsu is Miyazaki's citrus and imo shochu is what Miyazaki pours it beside; the soft acid does the same work on a sweet potato bottle from anywhere
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • 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.

  • 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.

    • Citrus acid cuts sweet potato's weight. That's why Kagoshima bars reach for grapefruit and yuzu before anything else.
    • Kagoshima bartenders reach for yuzu with imo shochu first
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.

  • Pineapple

    Strong match

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

    • Amplifies the tropical fruit already there
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • Fresh juice, or grilled wedges for a smokier drink. The awamori fruit.

  • Blood orange

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • Orange with a raspberry edge. Winter fruit; worth waiting for.

  • Ginger beer

    Strong 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.

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Imo shochu mule: ginger beer, lime, over ice
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • 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.

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Daiyame and other new-wave imo shochu are marketed as highballs by the distilleries themselves
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Hibiscus

    Strong match

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

    • Tropical flower with tropical fruit
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Kabosu

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • 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.

  • 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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • 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.

  • Sudachi

    Good match

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

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • 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.

  • Tonic water

    Strong match

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

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Tonic's sweetness fights aged notes
    • Tonic and lychee-scented bottles are a modern Japanese bar highball
    • Imo shochu and tonic is what Kagoshima distilleries now recommend to first-timers

  • Cranberry

    Strong match

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

    • Two dry things that stay dry
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.

  • Ume (Japanese plum)

    Strong match

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

    • Salt-plum and imo shochu in hot water is a Kagoshima winter
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.

  • Umezu (ume plum vinegar)

    Good match

    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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Salt is the fastest way to make an earthy bottle taste like more of itself.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.

  • Amaro

    Good match

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

    • Amaro and aged notes are a winter bar
    • Amaro's herbs answer imo shochu's earth
    • A bitter answers the earth with more earth, amaro and gentian most of all. A split-base imo drink then reads as intentional rather than odd.

  • Aromatic bitters

    Good match

    Angostura or a Japanese aromatic. Two dashes.

    • Two dashes wake up an aged bottle
    • Bitters give imo shochu a stirred-drink shape
    • Angostura or a Japanese aromatic. Two dashes.

  • Cardamom

    Good match

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

    • Cardamom and lychee is a perfumer's pair
    • Spice on aged, nutty notes
    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Cinnamon

    Good match

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

    • Cinnamon and aged notes are a hot toddy
    • Cinnamon on sweet potato is a pie
    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Ginger ale

    Good match

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

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Sparkling wine (brut)

    Good match

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

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Black tea (Earl Grey)

    Good match

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

    • Black tea's tannin sits well with aged notes
    • Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.

  • Green tea (sencha)

    Good match

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

    • Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it.
    • Green tea softens the earth in imo shochu without hiding it

  • Jasmine tea

    Good match

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

    • Lychee and jasmine share a perfume
    • Cold-brewed, unsweetened. The floral top note sits above a dry spirit without adding weight to it.

  • Kumquat

    Good match

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

    • Kumquat's bitter peel stands up to aged, nutty notes
    • Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

  • 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.

    • Green tea and oolong are how shochu is drunk with dinner across Kyushu. Tea's tannin meets the earth without covering it.
    • Oolong's toast meets sweet potato's roast

  • 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.

    • Hot water is the Kagoshima serve and it earns its reputation: heat pulls the earth and the sweetness up out of the glass. Cold water does the opposite and lengthens it without changing its shape.
    • Maewari: mix imo shochu and water a day ahead and it rounds out

  • Kurozu (Kagoshima black vinegar)

    Good match

    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.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • 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

    Good match

    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
    • Half an ounce of lemon juice paints over a peach note; this does not
    • The most fragile aromas are the ones a juice takes away first
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.

  • Lemon

    Good 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.

    • Fresh lemon reads harsh against aged, caramel notes
    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.
    • 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.

  • Coconut

    Good match

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

    • The bottle already smells of tropical fruit, and this puts more of it in the glass.
    • Coconut water for lengthening, coconut milk or cream for weight.

  • 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.

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • 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
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Lemon soda (ramune, Sanpellegrino)

    Good match

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

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • Sweet soda and aged notes argue
    • A lemon soda softens imo shochu for the unconvinced
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Jasmine

    Good match

    A syrup or a few dried blossoms steeped. See jasmine tea for the long drink.

    • Lychee and jasmine, again
    • Jasmine against imo shochu's floral side is a real Kagoshima cocktail idea
    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Osmanthus (kinmokusei)

    Good match

    Dried osmanthus flowers steeped, or the syrup. Apricot and honey, and the smell of October in Japan.

    • Kinmokusei blooms when the new imo shochu is released, same season
    • Honeyed flower on honeyed age
    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Raspberry

    Good match

    Sour enough to be useful. Muddle a handful, or use a good puree.

    • An earthy, heavy spirit flattens out without acid. This is the ingredient doing structural work, not decoration.
    • Fruit without acid goes flat fast. A squeeze of something sour is what keeps a fruity bottle tasting fresh instead of sweet.

  • 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.

    • Kagoshima bartenders pair imo shochu with mikan when it is in season
    • 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.

  • Blanc vermouth

    Good match

    Dolin blanc. Sweeter and more floral than dry; for the aromatic bottles. Lillet Blanc stands in the same place in a drink, but its maker says plainly that it is a wine aperitif and not a vermouth, because there is no wormwood in it.

    • Lychee-scented shochu and blanc vermouth, stirred, is a perfumed martini
    • Peach and blanc vermouth

  • Ginger

    Good match

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

    • Ginger and sweet potato is a Japanese autumn kitchen
    • Ginger and sweet potato are the same autumn kitchen. Heat gives an earthy bottle a pulse.

  • Ginger liqueur

    Good match

    Barrow's Intense, made in Brooklyn, or Domaine de Canton, which is the easier one to find. Ginger and sugar arrive together either way, and both work hot as well as cold. Being spirits themselves they add alcohol along with the volume, which a juice or a syrup does not.

    • Ginger and sweet potato is a winter kitchen pairing before it is a bar one
    • Warm spice against caramel, without the sugar a ginger beer brings

  • Gum syrup (gomme)

    Good match

    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
    • The sweetener for a bottle you do not actually want to sweeten

  • Lychee

    Good match

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

    • Some imo shochu smell of lychee on their own; the fruit makes it undeniable
    • The newer imo shochu are bred for lychee and tropical aromatics, so tropical fruit is agreeing with the bottle rather than fighting it.

  • Maple syrup

    Good match

    Dark, in small amounts, for the cask and sweet-potato bottles.

    • Maple on sweet potato
    • Maple and aged, caramel notes

  • Sea salt

    Good match

    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 salt rim on an imo shochu drink is a Kagoshima bar trick
    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Shiitake

    Good match

    A dried shiitake steeped in the spirit for a day. Savory and strange in the best way.

    • A long aged spirit and dried mushroom share a forest floor note
    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.

  • Star anise

    Good match

    One star, steeped, for the dark bottles.

    • Anise and aged notes are a winter cabinet
    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Togarashi (chili)

    Good match

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

    • Chili and tropical fruit is a Mexican fruit stand
    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Tonic syrup (cinchona concentrate)

    Good match

    Jack Rudy's Extra Bitter, made with real cinchona bark, or Small Hand Foods'. Half a teaspoon and soda, set to the bottle in front of you rather than to a tonic maker's idea of a spirit.

    • You set the quinine and the sugar separately, so a dry bottle can have the bitterness without the sweetness
    • Jack Rudy's Extra Bitter, made with real cinchona bark, or Small Hand Foods'. Half a teaspoon and soda, set to the bottle in front of you rather than to a tonic maker's idea of a spirit.

  • Umeboshi

    Good match

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

    • Imo shochu, hot water, umeboshi: a Kagoshima winter
    • Umeboshi in hot shochu is a Kagoshima winter, and salt is the fastest way to make an earthy bottle taste like more of itself.

  • White peach

    Good match

    The bellini fruit. Nectar from a Japanese market, or a ripe peach muddled through a strainer.

    • The bottle is already described as white peach, and the fruit makes it plain
    • Lychee-scented imo shochu and white peach is a fruit stand in a glass

  • Hojicha

    Good match

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

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Hojicha and imo shochu: a roasted pair
    • Roasted tea and aged notes are a fireside
    • Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

  • 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.

  • Mango

    Good match

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

    • Mango's sweetness needs a bottle that can carry it
    • Two tropical perfumes in one glass
    • The bottle already smells of tropical fruit, and this puts more of it in the glass.
    • Ripe mango puree. Needs lime beside it or it goes flat.

  • Makrut lime leaf

    Good match

    Torn leaves steeped briefly. Perfumed citrus without juice.

    • Southeast Asian perfume on a lychee-scented bottle
    • Lime leaf and tropical fruit are one cuisine
    • 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.

  • Kombucha

    Good match

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

    • The distilleries themselves now sell imo shochu as a highball. Soda lifts the aroma off the glass instead of burying it.
    • No
    • Carbonation carries aroma up out of the glass, so a highball shows an aromatic bottle off rather than diluting the point of it.

  • Rose

    Good match

    A drop of rose water, or a rose syrup. A drop; it takes over.

    • Rose and lychee is a classic pair, and lychee-scented shochu meet it
    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • 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.

    • Hot water is the Kagoshima serve and it earns its reputation: heat pulls the earth and the sweetness up out of the glass. Cold water does the opposite and lengthens it without changing its shape.
    • The lychee note is lost warm
    • Oyuwari: hot water first, then shochu, six of shochu to four of water. Imo shochu opens up in warmth

  • Amontillado sherry

    Worth trying

    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

  • Red aperitivo bitter (Campari-style)

    Worth trying

    Campari, Aperol, or a Japanese bitter like Kina. Bitter and sweet at once, and it wants a base with something of its own to answer back.

    • A bitter answers the earth with more earth, amaro and gentian most of all. A split-base imo drink then reads as intentional rather than odd.

  • Apricot

    Worth trying

    Fresh in season, dried the rest of the year. Apricot and umeshu share a family, which is why they get along.

    • Long aging turns a spirit towards stone fruit; the apricot joins what is already there

  • Apricot liqueur

    Worth trying

    Rothman and Winter, or a Japanese anzu liqueur. Closer to umeshu than to a candy liqueur if you buy a good one.

    • Long aging turns towards stone fruit anyway; this meets it there

  • Banana

    Worth trying

    Ripe banana, muddled or as a syrup. Isoamyl acetate, the ester behind a ginjo aroma, is the same compound that makes a banana smell of banana.

    • Ripe banana, muddled or as a syrup. Isoamyl acetate, the ester behind a ginjo aroma, is the same compound that makes a banana smell of banana.

  • Basil

    Worth trying

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

    • Thai and Italian basil both love tropical fruit

  • Black pepper

    Worth trying

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

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Celery bitters

    Worth trying

    Scrappy's leads with the seed, Fee Brothers has garlic and ginger behind it, The Bitter Truth reads more astringent than bitter. Two dashes.

    • Scrappy's leads with the seed, Fee Brothers has garlic and ginger behind it, The Bitter Truth reads more astringent than bitter. Two dashes.

  • Cherry

    Worth trying

    Fresh in early summer; morello or amarena in syrup otherwise. Dark cherry for aged bottles, bright cherry for sparkling.

    • Dark cherry against aged, oxidative notes

  • Elderflower liqueur

    Worth trying

    St-Germain or similar: the flower with alcohol behind it, for stirred drinks. A half ounce is enough. For a long drink, the cordial above does the same flavour without the proof.

    • Lychee-scented shochu and St-Germain

  • Fernet

    Worth trying

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

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

  • Fig

    Worth trying

    Fresh figs muddled, or fig jam. For the aged and the brown-sugar bottles only.

    • Fig meets the dried fruit that kusu awamori and long aged shochu already carry

  • Fino sherry

    Worth trying

    Fino or manzanilla. Savory, salty, bone dry.

    • Oxidative on oxidative

  • Gentian (Suze-style)

    Worth trying

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

    • A bitter answers the earth with more earth, amaro and gentian most of all. A split-base imo drink then reads as intentional rather than odd.

  • Honey

    Worth trying

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

    • Honey and aged notes

  • Japanese craft bitters (yuzu, shiso, umami)

    Worth trying

    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.

  • Kokuto (brown sugar) syrup

    Worth trying

    Okinawan or Amami kokuto dissolved one to one in water. Molasses, minerals, a little salt.

    • Kuromitsu on sweet potato is a wagashi

  • Kombu

    Worth trying

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

    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Lemongrass

    Worth trying

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

    • Southeast Asian flavors together

  • 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.

    • The note is already in the bottle and this makes it unmistakable

  • 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.

    • The yeasty haze gives back the body distillation took out

  • Maraschino

    Worth trying

    Luxardo. It is sweetened, whatever the name suggests: their own account of the process ends by adding a syrup of water and sugar to bring it to 32 percent. What makes it read as dry is the stone. The cherries sit in larch vats for up to three years, pits, leaves and all, before the lot is distilled and the heart rested in ash, and that almond bitterness arrives before the sugar does. So measure it as a sweetener that tastes bitter, not as a dry modifier, and a bar spoon changes a stirred drink completely.

    • Maraschino is what makes a stirred aged drink taste finished rather than flat

  • Muscat grape

    Worth trying

    Green muscat grapes, halved or juiced. Shine Muscat if you can find it.

    • Lychee and muscat is a perfume counter

  • Olive brine

    Worth trying

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

    • Salt is the fastest way to make an earthy bottle taste like more of itself.

  • Orange liqueur

    Worth trying

    Cointreau or a dry curaçao. The sweet-and-citrus half of any sour.

    • Aged bottles and orange peel liqueur

  • Peach liqueur

    Worth trying

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

    • Peach on peach

  • Pickled ginger (gari)

    Worth trying

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

    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.

  • Quinquina aperitif (Cocchi Americano-style)

    Worth trying

    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.

  • Sweet vermouth (rosso)

    Worth trying

    Carpano Antica or Cocchi. A quarter of the shochu's volume, stirred cold, makes a manhattan-style drink: on a 25 percent shochu that is about 23 before the ice gets to it, where a 40 percent rye starts nearer 35.

    • An aged bottle already has the caramel a manhattan wants; this brings the botanicals

  • Toasted sesame

    Worth trying

    A sesame syrup, or a rim of ground sesame and salt. Toasty and rich.

    • An earthy bottle has a savoury side already, and these meet it rather than trying to sweeten it away.

  • Umeshu

    Worth trying

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

    • Umeshu rounds imo shochu for a first-timer

  • Vanilla

    Worth trying

    A split bean in a syrup, or a good extract, in small amounts.

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Wasabi

    Worth trying

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

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.

  • Mugicha (barley tea)

    Worth trying

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

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Mugicha softens imo shochu's earth into something you drink all evening
    • Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

  • Amazake (sweet koji rice)

    Good match

    The non-alcoholic koji drink, sweet from rice starch alone. Blend with the spirit and ice; it is a shochu smoothie.

    • Amazake softens imo shochu into a winter dessert
    • The non-alcoholic koji drink, sweet from rice starch alone. Blend with the spirit and ice; it is a shochu smoothie.
    • 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.

  • Sansho pepper

    Worth trying

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

    • Warm spice gives an earthy bottle a pulse without covering the earth itself.
    • 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.

  • Sumomo (Japanese plum) liqueur

    Worth trying

    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.

    • Acid and colour at once, and the drink stays drier than it would with umeshu
    • 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 imo shochu oyuwari is a Kagoshima winter
    • 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.

  • Mezcal

    Worth trying

    A quarter ounce as a rinse or a split base. Smoke for the earthy bottles.

    • This bottle's aroma is the reason to own it, and a roasted or smoky mixer covers exactly that.
    • Roasted agave and roasted sweet potato are one flavor
    • The bottle already smells of tropical fruit, and this puts more of it in the glass.

  • Chamomile

    Worth trying

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

    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Cream

    Worth trying

    Half-and-half or heavy cream, in the after-dinner glass only.

    • Half-and-half or heavy cream, in the after-dinner glass only.

  • Egg white

    Worth trying

    One white, dry-shaken. Texture without flavor.

    • One white, dry-shaken. Texture without flavor.

  • Elderflower

    Worth trying

    The cordial, sweet and alcohol-free, poured like a syrup. Muscat, lychee and honey in one flower. The liqueur has its own entry below: a different product rather than a stronger or weaker version of this one, and it brings alcohol along with the flower.

    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

  • Milk

    Worth trying

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

    • Dairy softens imo shochu, and for somebody who thinks they dislike it that is exactly the point. Milk or Calpis is the usual route in.

  • Oat milk

    Worth trying

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

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

  • Sakura (cherry blossom)

    Worth trying

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

    • Only for the lychee-scented bottles. On a heavy, roasted imo the flowers simply disappear.

Ways to serve it

  • On the rocks
  • Mizuwari (with water)

Sweet potato shochu is the one people are told they have to drink with hot water. Hot water is genuinely good, and it is also the hardest first sip to sell. Start it long and cold with soda and a wedge of grapefruit, and come back to the hot water once you like the spirit.

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

  • Nankai Shochu · Jonathan Tse, Doe Bar

    Hojicha Cocktail

    Written for a similar bottle

    Written for Nankai Imo Black, also a sweet potato shochu.

    • 2 oz Nankai Imo Black
    • 1 oz hojicha cold brew
    • 1 oz toasted oat orgeat
    • For the cold brew: 350 ml cold water, 5 g hojicha tea
    • For the orgeat: 250 ml oat milk, 100 g cane sugar, 100 g brown sugar, 5 g hojicha powder, 25 g whole oats

    Shaken.

    Full method at Nankai Shochu →

  • punchdrink.com · Silver Lyan Team, Washington, D.C.

    Shochu Old-Fashioned

    Written for a similar bottle

    Written for Satsuma Kuradashi Genshu Shochu, also a sweet potato shochu. This bottle is lighter, 25% against 37%, so cut the mixer back or it will disappear.

    • 2 1/4 ounces satsuma kuradashi genshu sweet potato shochu
    • 1/3 ounce salted black pepper caramel (see editor's note)
    • 2 dashes ash bitters (see editor's note)
    • 1 dash angostura bitters

    Stirred.

    Full method at punchdrink.com →

  • thesgshochu.com

    Hybrid Highball [IMO]

    Written for a similar bottle

    Written for SG Shochu IMO, also a sweet potato shochu. This bottle is lighter, 25% against 38%, so cut the mixer back or it will disappear.

    • the sg shochu imo 30ml
    • pisco 15ml
    • soda
    • grapefruit peel

    Built tall in the glass.

    Full method at thesgshochu.com →

  • Umami Mart blog

    Oolong-Hai (Shochu Iced Tea)

    Written for sweet potato shochu

    • 6 parts oolong tea (substitute with sencha (green tea) for a sencha-hai)
    • 4 parts shochu (i recommend satsuma imo (sweet potato) or mugi (barley))
    • ice

    Built tall in the glass.

    Full method at Umami Mart blog →

  • Tokyo Weekender · Shun Kosaka

    Hana Shigure

    Written for Daiyame

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

    • daiyame (imo shochu) 30ml
    • aphrodite sakura 15ml
    • bols parfait amour 5ml
    • 1883 maison routin lemon syrup 10ml
    • hinoki bitters 2 dashes
    • narutomaki beet slice to garnish
    • lime peel to garnish
    Full method at Tokyo Weekender →

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

Imported in the US by Sakaya NYC

Filed under imo shochu.