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The revival of Tsurunashi-Genji, potato much cultivated in Taisho period was done excellently by one farmer. “Hine Koji (Old Koji)” which is Taisho technique is being used in brewing shochu. Tsurunashi-Genji potato has a very sweet and delicious taste, this sweet flavor also appears in shochu. It has been matured for almost 3 years so the taste turns extremely mellow. Besides, it is selected to serve on ANA’s premium class, both domestic and international flight.