Zuisen "Hakuryu" Kusu Awamori

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.

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

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

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

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

Angostura or a Japanese aromatic. Two dashes.

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

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

A spicy one, not a sweet one. The mule format works for every dark shochu and most sake.

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

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

Cold, and fizzy enough to matter. One part spirit to three or four parts soda for shochu; one to one for sake.

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

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.

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

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

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

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

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

Fino or manzanilla. Savory, salty, bone dry.

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

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

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

Green tea with popped, toasted rice. Cold-brew it. Comfort in a glass.

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

Hot water in the glass first, spirit poured on top so it mixes itself. Around 40C in the glass is the sweet spot. This is not the only way, it is one way.

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

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

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

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

Dry cava or crémant. Topping sake with it adds the acid and the bubbles sake lacks in one pour.

One star, steeped, for the dark bottles.

Fresh juice, never bottled. The building block of the lemon sour, and the fastest way to give sake the acidity it does not have on its own.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A plain or ginger kombucha. It brings acid, bubbles and funk, all things sake is short of.

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

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

Late summer fruit with a savory edge. For the deeper bottles.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A pinch in the glass or a half rim. Salt does not make a drink salty in small amounts; it makes it taste more like itself.

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

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

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

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

Warm kombu-and-bonito stock, lightly seasoned, mixed with the spirit. It sounds strange and tastes like an oden counter.

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

A drop. Think of it as salt with depth, for the savory glass only.