Serving Recommendations Adding a few drops of water brings out more fruit notes, decreases the saltiness and makes the mouthfeel even creamier. Warm: Using warm water increases the savoriness and reduces the fruit. For the warm preparation, heat water to 175º F (80º C). Pour in a ratio of 4 parts shochu to 6 parts hot water. Pairing Suggestions The salty-savory flavours pair well with dry cheeses, such as Parmesan, and tapas. YOKAICHI MUGI also has the intensity to work with finely flavoured red meat dishes such as carpaccio, rare beef, wagyu tataki.
