Holystone Distilling Tsunami Shochu is Utah's first shochu, a honkaku mugi shochu made from koji, rice and barley, single distilled and unfiltered, bottled at 50 proof (25% ABV).
Shochu has been well loved in Japan since the 16th century. Tsunami Shochu is a collaboration between Holystone Distilling, a small-batch distillery in Murray, Utah, and Tsunami, a restaurant founded in 2002 to bring innovative Japanese cuisine to Utah diners. Together they produced the very first shochu handcrafted in Utah.
The shochu is made using the same methods practiced in the 16th century on the island of Kyushu, including growing and cultivating the koji in-house and a dual fermentation process. As a mugi shochu, it is made from barley, with rice and koji. It is distilled once, making it a honkaku, or authentic, shochu, and it is left unfiltered to preserve the true flavor of its ingredients.
Holystone, whose every product carries a naval reference, made its name with distinctive small-batch spirits crafted from locally and regionally sourced ingredients. Head Distiller Ethan Miller worked with Tsunami's beverage manager and Japanese sake adviser Julie Hiatt to bring the flavors of traditional Japanese spirits to Utah drinkers.
Enjoy it straight from the glass, or make the house Tsunami Chuhai: 1 1/2 oz shochu, 1 oz yuzu and a splash of orange juice in a highball glass with ice and soda, garnished with lime or orange. Kanpai!
Tasting Notes
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Base: Barley, rice and koji.
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Style: Single distilled, unfiltered.
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Strength: 25% ABV.
Specifications
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Distillery: Holystone Distilling, Murray, Utah
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Style: Honkaku mugi shochu
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Ingredients: Koji, rice and barley
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Process: In-house koji, dual fermentation, single distilled, unfiltered
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Proof / ABV: 50 proof (25% ABV)
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Size: 750ml
How to Enjoy It
Drink it straight, or mix a Tsunami Chuhai with yuzu, a splash of orange juice and soda.
Frequently Asked Questions
What is mugi shochu?
Shochu made from barley, here with rice and koji.
Is it really made in Utah?
Yes, it is the first shochu handcrafted in Utah.
How is it made?
In-house koji, dual fermentation and a single distillation, unfiltered.
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