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Nanadaime Himeno, sake prepared using only black Koji, has been inherited from generation to generation since The Tenpo era (1831). The research and development about making this genuine Mugi Shochu by using black Koji and atmospheric distillation method is done under the supervision of the seventh-generation head of the family. The preparation using only black Koji is the manufacturing method using black Koji both in the first and secondary preparation. Besides, our secondary preparation is divided into 2 times, conducting 2-step preparation gives us more mellow shochu. It's the representative and leading product of NANADAIME.