How the world’s best bars use shōchū.

Mezcal Montelobos, Imo Shochu, Savoia Orancio, Pompelmo, Olio alla Vaniglia

IICHIKO SAITEN SHOCHU / SAND GINGER / CHOCOLATE / HOJICHA / MILK

Shochu, Apple Brandy, Fig Leaf, Kiwi, Golden Beet

Barley Shochu, Nasi Goreng Syrup, Tofu Milk, Egg

lichiko Saiten Shochu, Amontillado Sherry, Preserved Olive Leaf, Braised Peanut, White Pepper, Mirin

Angel's Envy Bourbon Whiskey, Peach, Daiyame Shochu, Chocolate, Red Wine, Baking Spices, Bay Leaf

The SG Shochu Imo, Jasmine, Muscat

Japanese Whisky, The SG Shochu Mugi, Soba, Yuzu, Cacao, Egg White

The SG Shochu Imo, Ketel One, Okinawa Purple Sweet Potato, Koffee Mameya’s Single Origin Espresso, Dates

The SG Shochu Kome, Rémy Martin VSOP, Miso, Chocolate, Banana

The SG Shochu Mugi, Hokkaido Sweet Corn, Pineapple, Shoyu, Sake Lees

Rice Martini (Haku Vodka, The SG Shochu Kome, Sake), served with Osetra Caviar

Rice Shochu, Sake, Sakura, Grapefruit, Absinthe, VIRTÙ Tonic

hakutaké ‘ginrei’ shiro rice shōchū, chiyonosono ‘shared promise’ junmai, fever-tree club soda, and top note tonic water · a rice-based apéritif for before and during the meal

ama no tō tokubetsu junmai, rihei ginger and barley shōchū, kyoto distillery ki no bi gin, and shiso bitters · the green tone of cypress partnered with spicy ginger and shiso

mizunomai green tea shōchū, suntory midori, citrus blend, club soda · from the way of the cocktail, a new look at the disco classic

daiyamé imo shōchū, kokuryu kuzuryu junmai, nanbu bijin uméshu · all of the flavor of lychee, without actually using any lychee, showcasing how a few key ingredients become complex

ichiro’s malt and grain japanese whisky, sencha infused iichiko silhouette barley shōchū, clover honey, yuzu-shu, and kumiko lemon cordial · light floral citrus notes of heather with a hint of green tea

tomi no hozan sweet potato shōchū, hoshinomura thai oolong, and jules theuriet crème de cassis de dijon · a refreshing mix of floral tea, elegant cassis, and earthy sweet potato · choice of oyuwari or on the rocks

mars iwai 45 japanese whisky, gyokuro tea shōchū, inocente fino sherry, and angostura bitters · herbaceous and delicate notes accent the bold archetype

nishi shuzo ‘tenshi no yuwaku’ imo shōchū, mata cream sherry, demerara, and angostura bitters · a sherry-cask aged sweet potato shōchū old fashioned

kintaro roasted barley shōchū, koval cranberry gin, valdespino amontillado ‘contrabandista’ sherry, and gran classico · toasty, velvety bitterness washed with red fruit and spices

coffee infused mizunomai mugi shōchū, spiced kuromitsu, oat milk · a rich and comforting take on coffee and milk

Michter's Bourbon, Shochu, Strawberry, Oolong, Hoja Santo

SG Kome Shochu, Genmaicha, Sweet Potato & Nori Miso, Sesame

Shiso shochu, gin, sake, yuzu kosho, citrus, passionfruit, egg white

Iichiko Siaten Shochu, Bacardi 8 Year Old Reserva Gold Rum, Crème de Cacao, Unicum Zwack, Apricot, Nori

Organic California-grown long grain rice, Rice Shochu, Miso, Rose Vermouth, Yuzu, Coconut Whey, Japanese Green Tea

Mezcal, Reposado Tequila, Shochu & Szechuan

SG Imo shochu, Olive, jamón, cantaloupe, watermelon, fino sherry, goat cheese, clarified milk

Grey Goose Vodka, SC Imo Shochu, espresso, raspberry, rosemary

Kikori Japanese Whisky, rice shochu, salted pandan, citrus, candy cap dust

Iichiko Saiten Shochu, calpico, belle de brillet, pandan, citrus, soda

Jonathan Kuo- Pacific Cocktail Haven 2025 Iichiko Silhouette Shochu, sake, gin, japanese vermouth, oyster leaf, bitters

Mujen Shochu, Bombay Sapphire Gin and Melon Liqueur shaken with Umeshu, Kiwi and Green Tea. Clarified with milk and force carbonated. Served tall.