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Mugi Koji (Barley Koji) is multiplied on barley, Moromi (sake mash) matured at low temperatures for long time is distilled, and furthermore this genuine sake is aged at a brewery for half a year or longer. You can enjoy the savor of barley while being satisfied with both freshness and sharpness. Among Kokubu Shuzo’s products, SATSUMA-HAYATO has the longest history.