Garnishes can contribute to the overall enjoyment Western bar mainstays like olives, cherries, and celery are rarely, if ever, used to garnish shochu, alternatively, more abstract garnishes like cucumber and umeboshi (pickled Japanese plums) are used.
Cucumbers are perfect for those who don't particularly enjoy the aroma of sweet potato shochu but love the flavor. The cucumber should be cut in to small sticks and, if you're using a large cucumber found in most western countries, the seeds should be removed. The effects of cucumber are very subtle but as time lapses, the cucumber taste becomes more apparent and the overall flavor mellows.
Umeboshi (pickled Japanese plum) on the hand can have either dramatic or subtle effects on shochu. To achieve a dramatic effect, the umeboshi must be thoroughly muddled and mixed. Doing so produces vivid salty and sour characteristics that blend beautifully with shochu, especially hot water mixes. If a more subtle effect is desired, simple add the umeboshi to the glass and serve as is, this way the plum has only a slight contribution to the overall flavor.