Holystone Distilling - Tsunami Shochu

Shochu is a liquor that has been well-loved in Japan since the 16th century. Tsunami Shochu is a “Mugi-Shochu” so it is made from koji, rice, and barley. Tsunami Restaurant and Holystone Distilling are proud to produce this shochu using the same methods utilized in the 16th century on the island of Kyushu, including growing and cultivating the Koji, and a dual fermentation process. Tsunami Shochu is a once distilled, or “honkaku shochu”, and is unfiltered to preserve the true flavor of the ingredients.

Tsunami the Restaurant was founded in 2002 with the dream of bringing innovative Japanese cuisine to Utah diners. Tsunami Shochu continues the commitment to bring exciting and different flavors to Utah. Holystone Distilling and Tsunami Restaurant are honored to bring you the very first Shochu handcrafted in Utah.

Enjoy Tsunami Shochu in a cocktail or straight from your glass. Tsunami Shochu is sure to give you a true taste of Japan!

Kanpai!