Posts tagged with "American barley"

sodo still
Using all Washington state local ingredients save koji imported from Japan and ginger from warmer climes, Mr. and Mrs. Sheehan have begun making small batch, hand-crafted barley shochu in a beautiful copper still. To save on man power and elbow grease the still is elevated on a platform above the distillery floor to make cleaning easier, letting gravity do much of the work. Read More...

Tombo
Tombo is the only honkaku (single distilled) shochu I know of that is not produced in Japan. It's also the only honkaku shochu, to my knowledge, made with North American barley. At $14.99 at my local liquor store no other honkaku shochu comes close to the price point. But don't let the nontraditional location or grain put you off. This is an authentic shochu. Read More...

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