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Yayoi 30

Yayoishochu Jozosho · Kagoshima · Kokuto (brown sugar)

  • white koji
  • honkaku
  • atmospheric distilled

Pour this first

Jasmine tea, tall over ice. Mint with it.

Perfumed tea on a clean bottle

One part shochu to three or four parts mixer, over plenty of ice. If it tastes thin, go two to three next time.

What it tastes like

Kokuto shochu from Yayoishochu Jozosho in Kagoshima. Published tasting notes: clean. The profile below is built from the tasting notes published for it.

  • kokuto
  • clean
Sweet
3/5
Body
3/5
Aroma
3/5
Fruit
0/5
Floral
0/5
Grain
1/5
Earth
2/5
Umami
1/5
Base
Brown sugar with white rice koji
Koji
white koji
Distillation
atmospheric distillation
ABV
30%

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.

Explore all 100 pairings

  • Shikuwasa

    Strong 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 citrus against Amami's sugar, which is the whole southern islands in a glass
    • 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.

  • Mint

    Strong match

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

    • Mint, lime and a cane spirit is a mojito, and Amami has the sugar for it.
    • Brown sugar spirit, mint, lime, soda: a mojito with an Amami accent
    • Mint on a clean bottle is a mojito at half the proof

  • Banana

    Strong match

    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.

    • Everything the tiki canon does with rum works here, and works better, because the drink does not end the evening.
    • Banana and brown sugar is bananas foster

  • Cardamom

    Strong match

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

    • Cardamom and brown sugar is a chai
    • A few crushed pods, or a syrup. Floral, citrusy and warm at once; it bridges fruit and spice.

  • Cinnamon

    Strong match

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

    • Brown sugar and cinnamon
    • A stick in hot water with the spirit, or a light syrup. Winter.

  • Coconut

    Strong match

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

    • Everything the tiki canon does with rum works here, and works better, because the drink does not end the evening.
    • Brown sugar spirit and coconut is Amami and the Caribbean agreeing

  • 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.

    • Brown sugar and bitter orange is rum and orange with the sugar turned down
    • 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.

  • Ginger

    Strong 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 brown sugar is a dark and stormy. Kokuto shochu makes it at half the alcohol.
    • Ginger and brown sugar is a dark and stormy with an Amami accent

  • Hyuganatsu

    Strong 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.

  • Kabosu

    Strong match

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

    • 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.

  • Kiwi

    Strong match

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

    • Everything the tiki canon does with rum works here, and works better, because the drink does not end the evening.
    • Kiwi's tartness shows on a clean bottle

  • Kumquat

    Strong match

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

    • A Kyushu winter fruit with a Kyushu winter spirit
    • Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.

  • Lemon

    Good match

    Fresh juice, never bottled. It is the whole basis of the lemon sour, and the quickest way to put acid into a spirit that has almost none of its own.

    • Brown sugar and lemon is the daiquiri logic, in a lighter spirit
    • Fresh juice, never bottled. It is the whole basis of the lemon sour, and the quickest way to put acid into a spirit that has almost none of its own.

  • Lime

    Good match

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

    • Cane sugar spirit and lime is the daiquiri, and kokuto shochu is a cane spirit at two thirds the proof.
    • Lime and cane sugar spirit is the oldest pairing in rum, and kokuto shochu is a cane spirit

  • Orange

    Good match

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

    • Orange and brown sugar is a rum punch instinct that carries over
    • Fresh juice when you want it long and easy; the peel when the bottle is aged and the drink is stirred.

  • Pineapple

    Good match

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

    • Everything the tiki canon does with rum works here, and works better, because the drink does not end the evening.
    • Brown sugar spirit, pineapple, lime: that is a daiquiri variation

  • Star anise

    Good match

    One star, steeped, for the dark bottles.

    • Star anise and brown sugar is a braise
    • One star, steeped, for the dark bottles.

  • Sudachi

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

  • Togarashi (chili)

    Good match

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

    • Brown sugar and chili is a hot honey logic
    • A rim of shichimi, or a slice of fresh chili. Heat on fruit, not on rice.

  • Vanilla

    Good match

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

    • Brown sugar and vanilla
    • A split bean in a syrup, or a good extract, in small amounts.

  • Wasabi

    Good match

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

  • 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.

  • Amaro

    Good match

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

    • Brown sugar carries bitterness the way a boulevardier carries whiskey. Amaro and red bitter both land.
    • Brown sugar and bitter herbs

  • Red aperitivo bitter (Campari-style)

    Good match

    Campari, Aperol, or a Japanese bitter like Kina. Shochu is low enough in proof to make an aperitivo you can actually have two of.

    • Brown sugar carries bitterness the way a boulevardier carries whiskey. Amaro and red bitter both land.
    • Kokuto shochu and red bitter is a boulevardier logic

  • Aromatic bitters

    Good match

    Angostura or a Japanese aromatic. Two dashes.

    • Kokuto old fashioned
    • Angostura or a Japanese aromatic. Two dashes.

  • Basil

    Good match

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

    • Basil on a clean bottle reads like a gin smash
    • Muddled gently with citrus. Thai basil brings anise, Italian basil brings pepper.

  • Black tea (Earl Grey)

    Good match

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

    • Coffee and black tea meet the molasses in the bottle rather than arguing with it.
    • Black tea and brown sugar is milk tea logic

  • Coffee (cold brew)

    Good match

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

    • Coffee and black tea meet the molasses in the bottle rather than arguing with it.
    • Brown sugar spirit and coffee is a rum-and-coffee, and Amami makes coffee liqueur from it

  • Cream

    Good match

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

    • Cream and molasses is a flip, and kokuto shochu with milk is an ordinary Amami dessert.
    • Brown sugar spirit and cream is a Kyushu flip

  • Fernet

    Good match

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

    • Fernet and cane spirit is an Argentine instinct
    • A quarter ounce. Menthol and bitterness, for the darkest bottles.

  • Gentian (Suze-style)

    Good match

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

    • A clean bottle and gentian is a white negroni
    • Suze or Salers. Bitter root, bright yellow. A little in a highball changes everything.

  • Green tea (sencha)

    Good match

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

    • Cold-brewed sencha on a clean bottle is quiet and grown-up
    • Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.

  • Hojicha

    Good match

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

    • Hojicha and kokuto is a tea-house dessert
    • Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.

  • Hot water (oyuwari)

    Good match

    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.

  • Jasmine tea

    Good match

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

    • Perfumed tea on a clean bottle
    • Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.

  • Kinome (sansho leaf)

    Good match

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

  • 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.

    • Lemongrass perfume shows on a clean bottle
    • Bruised stalks steeped in the spirit, or a syrup. Citrus without acid, which is useful when you want aroma but not sourness.

  • Makrut lime leaf

    Good match

    Torn leaves steeped briefly. Perfumed citrus without juice.

    • Intense citrus perfume on a clean bottle
    • Torn leaves steeped briefly. Perfumed citrus without juice.

  • Matcha

    Good match

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

    • Matcha and brown sugar is a wagashi
    • Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.

  • Milk

    Good match

    Cold whole milk. Shochu milk-wari is a real order in Kyushu, not a dare.

    • Cream and molasses is a flip, and kokuto shochu with milk is an ordinary Amami dessert.
    • Kokuto shochu and milk is an Amami dessert

  • Mugicha (barley tea)

    Good match

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

    • Unsweetened, cold, and the most summer thing in Japan
    • Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.

  • Soda water

    Good 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.

    • Bubbles on a clean bottle: the simplest refreshing drink on this list
    • Kokuto highball, with a lime

  • Soy milk (tonyu)

    Good match

    Unsweetened, four parts shochu to six parts soy milk, which is how the Japanese recipes write it. Stronger than it tastes, so pour it knowing that.

    • Bean sweetness and brown sugar land on the same note
    • Unsweetened, four parts shochu to six parts soy milk, which is how the Japanese recipes write it. Stronger than it tastes, so pour it knowing that.

  • 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.

    • Warmth brings the molasses forward. Cold water is the better choice if the bottle is already sweet, because it lengthens without pushing the sugar further.
    • Mizuwari shows a clean bottle as it is, just lighter

  • Black pepper

    Good match

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

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

  • Blood orange

    Good match

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

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

  • Grapefruit

    Good 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.

    • 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.

  • 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.

    • Everything the tiki canon does with rum works here, and works better, because the drink does not end the evening.

  • Mango

    Good match

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

    • Everything the tiki canon does with rum works here, and works better, because the drink does not end the evening.

  • 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.

  • Passion fruit

    Good match

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

    • Everything the tiki canon does with rum works here, and works better, because the drink does not end the evening.

  • Sansho pepper

    Good match

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

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

  • Yuzu kosho

    Good match

    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.

    • 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.

  • Agave syrup

    Good match

    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
    • The bottle already brings sugar. Add more only to balance a sharp acid, never to sweeten.

  • Kokuto (brown sugar) syrup

    Good match

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

    • Brown sugar on brown sugar; the spirit's own raw material
    • The bottle already brings sugar. Add more only to balance a sharp acid, never to sweeten.

  • Orgeat (almond syrup)

    Good match

    Almond syrup with a touch of orange blossom. The tiki sweetener, and kokuto shochu is a tiki spirit waiting to happen.

    • Orgeat and cane spirit is a mai tai
    • The bottle already brings sugar. Add more only to balance a sharp acid, never to sweeten.

  • 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

  • Alpine amaro (Braulio-style)

    Worth trying

    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.

  • Amazake (sweet koji rice)

    Worth trying

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

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

  • Apricot

    Worth trying

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

    • Apricot and brown sugar is a jam logic

  • Calpico (cultured milk)

    Worth trying

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

    • The concentrate, diluted with soda. Yogurt-sweet and sour. The Calpis sour is a national drink in Japan.

  • Carciofo amaro (Cynar-style)

    Worth trying

    Cynar, 16.5 percent, which is weaker than the shochu itself, so equal parts lands near 20 percent 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 the shochu itself, so equal parts lands near 20 percent and the drink stays long. Soda or a grapefruit soda over the top is the producer's own serve.

  • Celery

    Worth trying

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

    • Celery on a clean bottle reads as a savory highball

  • 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.

  • Coffee liqueur

    Worth trying

    Mr Black or a good Japanese one. Awamori and shochu makers bottle their own, so this is not a foreign idea imposed on the spirit.

    • Brown sugar and coffee is the pairing Amami distillers make themselves

  • Dill

    Worth trying

    Fronds, gently muddled. For the savory, saline glass.

    • Fronds, gently muddled. For the savory, saline glass.

  • Dry vermouth

    Worth trying

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

    • Two clean, dry things

  • Egg white

    Worth trying

    One white, dry-shaken. Texture without flavor.

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

  • Falernum

    Worth trying

    John D. Taylor's Velvet Falernum, about twenty dollars. At 11 percent it behaves like a syrup, so it sweetens and thickens without raising the drink.

    • A cane liqueur from a cane island, poured onto a cane spirit

  • Fig

    Worth trying

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

    • Fig and brown sugar is a dessert plate

  • Genmaicha

    Worth trying

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

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

  • Ginger beer

    Worth trying

    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.

    • Kokuto shochu and ginger beer is a dark and stormy at half the proof

  • 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

  • Hoppy (beer-taste mixer)

    Worth trying

    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.

    • It was built around neutral shochu, and that is still where it fits best

  • 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.

  • Lemon soda (ramune, Sanpellegrino)

    Worth trying

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

    • Sweet citrus bubbles 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

  • 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

  • Miso

    Worth trying

    White miso whisked into a syrup, a small spoon per drink. Salty, sweet and savory at once.

    • Miso caramel is a dessert, and kokuto is the caramel

  • 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.

  • 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

  • Oolong tea

    Worth trying

    Unsweetened, cold. One part shochu to three or four parts tea, over ice.

    • Unsweetened, cold. One part shochu to three or four parts tea, over ice.

  • Orange liqueur

    Worth trying

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

    • Kokuto shochu, orange liqueur, lime: a margarita shape with a cane spirit

  • Pickled ginger (gari)

    Worth trying

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

    • Sweet-sour ginger on a clean bottle

  • Quinquina aperitif (Cocchi Americano-style)

    Worth trying

    Cocchi Americano: moscato steeped with cinchona bark, gentian and bitter orange. Lillet dropped its quinine in 1985, so only the Americano side of the category still tastes of the bark, and equal parts with a shochu is about 21 percent.

    • Cocchi Americano: moscato steeped with cinchona bark, gentian and bitter orange. Lillet dropped its quinine in 1985, so only the Americano side of the category still tastes of the bark, and equal parts with a shochu is about 21 percent.

  • Rosemary

    Worth trying

    A sprig, lightly toasted with a lighter, as garnish or stirred. Strong; a little.

    • A sprig, lightly toasted with a lighter, as garnish or stirred. Strong; a little.

  • Sea salt

    Worth trying

    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.

    • Salt and brown sugar

  • 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

  • Sobacha (roasted buckwheat tea)

    Worth trying

    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.

  • Sparkling wine (brut)

    Worth trying

    Dry cava or crémant. Acid and bubbles in one pour, which is exactly what a distilled spirit has none of.

    • A kokuto shochu French 75

  • 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.

    • The Amami bottlings are literally kokuto shochu with plum steeped in it

  • Thyme

    Worth trying

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

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

  • Toasted sesame

    Worth trying

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

    • Sesame and brown sugar is a wagashi

  • Tonic water

    Worth trying

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

    • Clean bottle and tonic is a gin and tonic without the juniper

  • Watermelon

    Worth trying

    Fresh juice, strained. Add a pinch of salt.

    • Watermelon and a clean bottle is a summer festival

  • Shiso

    Worth trying

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

    • Shiso and brown sugar pull apart
    • Shiso on a clean bottle is the most Japanese drink you can build
    • Green shiso leaves, slapped or muddled gently. Red shiso as a syrup. Japan already makes shiso shochu, which tells you it works.

  • 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.

    • The bottle already brings sugar. Add more only to balance a sharp acid, never to sweeten.

  • Honey

    Worth trying

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

    • The bottle already brings sugar. Add more only to balance a sharp acid, never to sweeten.

  • Maple syrup

    Worth trying

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

    • The bottle already brings sugar. Add more only to balance a sharp acid, never to sweeten.

  • Yuzu marmalade (yuja-cha)

    Worth trying

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

    • The bottle already brings sugar. Add more only to balance a sharp acid, never to sweeten.

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

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.

Show 8 more

  • Nankai Shochu · Carey Jones and John McCarthy

    Sencha Shochu

    Written for a similar bottle

    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.

    • 2 oz Nankai Shochu
    • 0.75 oz fresh lemon juice
    • 0.5 oz simple syrup
    • 1 egg white
    • 1 tbsp sencha tea leaves

    Shaken.

    Full method at Nankai Shochu →

  • Nankai Shochu

    Yuzu Martini

    Written for a similar bottle

    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.

    • 2.25 oz Nankai Shochu
    • 0.75 oz dry vermouth
    • 2 to 5 dashes yuzu juice
    • 1 dash orange bitters
    • Lemon peel, expressed

    Stirred.

    Full method at Nankai Shochu →

  • Nankai Shochu

    Amami Sazerac

    Written for a similar bottle

    Written for Nankai Gold Shochu, also a brown sugar shochu. This bottle is lighter, 30% against 43%, so cut the mixer back or it will disappear.

    • 2 oz Nankai Gold
    • 0.25 oz absinthe or Herbsaint, as a rinse
    • 1 sugar cube
    • 0.25 oz fresh lemon juice
    • 2 to 3 dashes aromatic bitters, Peychaud's or Angostura
    • Lemon peel, expressed

    Stirred.

    Full method at Nankai Shochu →

  • 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
    • For the syrup: 1 cup kokuto sugar

    Stirred.

    Full method at Nankai Shochu →

  • Nankai Shochu · Gersom Gamez

    Habu's Neck, aka the Shochu Buck

    Written for a similar bottle

    Written for Nankai Gold Shochu, also a brown sugar shochu. This bottle is lighter, 30% against 43%, so cut the mixer back or it will disappear.

    • 1.5 oz Nankai Gold
    • 0.5 oz pomelo juice
    • 4 oz ginger beer
    • A long pomelo peel, for garnish

    Built in the glass.

    Full method at Nankai Shochu →

  • Nankai Shochu

    Nankai Greyhound

    Written for a similar bottle

    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.

    • 1.5 oz Nankai Shochu
    • 3 oz grapefruit juice
    • 0.5 oz elderflower liqueur
    • A pinch of sea salt, or a salt rimmed glass

    Built in the glass.

    Full method at Nankai Shochu →

  • Nankai Shochu · Carey Jones and John McCarthy

    Shiso Highball

    Written for a similar bottle

    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.

    • 1.5 oz Nankai Shochu
    • 3 oz club soda
    • 5 shiso leaves
    • 0.25 oz simple syrup

    Built in the glass, topped with soda.

    Full method at Nankai Shochu →

  • Nankai Shochu

    Hana Hana Highball

    Written for brown sugar shochu

    • 2 oz Nankai Shochu or Nankai Gold
    • 4 oz soda water, the more carbonated the better
    • One third of a lemon, squeezed in

    Built in the glass, topped with soda.

    Full method at Nankai Shochu →

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 kokuto shochu.