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.
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.