Awano Kaori Sudachi Shochu

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

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

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

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

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

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

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

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.

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

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

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

The neutral sweetener. Use when you want to balance acid without adding a flavor.

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

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.

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

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

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

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.

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

Torn leaves steeped briefly. Perfumed citrus without juice.

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

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

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

Cold-pressed juice or thin slices. Green apple is the aroma many ginjo sake already carry, so this is amplification rather than addition.

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

Fresh juice, strained. Add a pinch of salt.

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

Sweet yuzu liqueur, usually on a sake or shochu base. A shortcut to yuzu when the fruit is out of season.

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