ORIGINAL ITEMS
original equipment
Living with nature, Iki.
We are particular about seasonal bounty and ingredients grown on the island,
Here are some of the best products carefully made in Iki.
Available for purchase from the museum’s store (except gin)
Limited time items and pre-release items are also listed.
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JAPANESE IKI CRAFT GIN “KAGURA
Japanese Iki Craft Gin “Kagura
A sustainable craft gin made from delicious ingredients that were to be discarded in Iki, packed into a single bottle. This product was developed in collaboration with Iki no Kura Brewery.
Japanese honeybee honey, strawberries, yuzu, orange, tree buds, moringa, asparagus, purple sea urchin shells, crystals of Iki Retreat Kairi Murakami onsen ingredients, and Iki shochu as the ingredient liquor. It is a gem with a sweet flavor derived from strawberries, spicy sensation from tree buds, and a hint of minerality exuded from the sea urchin shells.
Please enjoy the fusion of the diverse ingredients of Iki, which is highly self-sufficient, and the distillation technique of Iki shochu, which has a history of about 500 years, together with Japanese cuisine.
Available from the official Iki no Kura Sake Brewery website.
STORY of the development process
ONE STORY “IKI GIN PROJECT: Turning Unavoidable Food Loss into Treasure!
Travel Guide “Gin Making with Iki Shochu Brewery, Working on the SDGs
A sustainable craft gin made from delicious ingredients that were to be discarded in Iki, packed into a single bottle. This product was developed in collaboration with Iki no Kura Brewery.
Japanese honeybee honey, strawberries, yuzu, orange, tree buds, moringa, asparagus, purple sea urchin shells, crystals of Iki Retreat Kairi Murakami onsen ingredients, and Iki shochu as the ingredient liquor. It is a gem with a sweet flavor derived from strawberries, spicy sensation from tree buds, and a hint of minerality exuded from the sea urchin shells.
Please enjoy the fusion of the diverse ingredients of Iki, which is highly self-sufficient, and the distillation technique of Iki shochu, which has a history of about 500 years, together with Japanese cuisine.
Available from the official Iki no Kura Sake Brewery website.
STORY of the development process
ONE STORY “IKI GIN PROJECT: Turning Unavoidable Food Loss into Treasure!
Travel Guide “Gin Making with Iki Shochu Brewery, Working on the SDGs
IKI SALT COOKIE
Iki salt cookies
Iki seawater is slowly boiled over wood in a flat pot,
Mild and rich “Iki salt” was used.
Baked to a crisp with a rustic yet elegant flavor.
This is a jointly developed product with Patisserie You-Ka in Iki.
We used mild and rich “Iki salt,” which is made by slowly boiling Iki seawater in a flat pot over a wood fire. It is baked to a crisp with a simple yet elegant flavor. It is a product jointly developed with Patisserie Youga in Iki.
SAKE LEES COOKIE
Sake lees cookies
These cookies were invented to make use of the sake lees from Iki, which are produced during the sake brewing process.
The aromatic and gentle taste of sake-kasu (sake lees) and the miso-like flavor of miso
It is a savory cookie with depth.
This is also a product developed jointly with Patisserie Youga in Iki.
These cookies were invented to make use of the sake lees from Iki, which is produced during the sake brewing process. The cookies have a gentle, fragrant taste of sake lees and a deep, savory flavor, just like miso paste. This is also a product developed in collaboration with Patisserie Youga in Iki.
BEEF JERKY
beef jerky
This beef jerky is specially made by our general manager and head chef, Mr. Ota. Iki beef, a rare Japanese beef, is marinated in a secret sauce, dried for three days, and smoked. The concentrated flavor of the high-quality beef fills your mouth with a luxurious taste. Originally offered as a side dish, this beef jerky has received many requests for purchase, saying, “Once you try it, you will never forget it. It is a gem to be enjoyed with Iki shochu or craft gin.
This beef jerky is specially made by our general manager and head chef, Mr. Ota. Iki beef, a rare Japanese beef, is marinated in a secret sauce, dried for three days, and smoked. The concentrated flavor of the high-quality beef fills your mouth with a luxurious taste. Originally offered as a side dish, this beef jerky has received many requests for purchase, saying, “Once you try it, you will never forget it. It is a gem to be enjoyed with Iki shochu or craft gin.
SALTED MULLET ROE
book mulberry (Broussonetia papyrifera)
The hotel’s general manager and head chef, Mr. Ota, handmade this delicious delicacy, which is one of Japan’s three most prized delicacies.
Using the finest mullet caught in Nagasaki Prefecture, the process includes draining the blood, salting, salting out, pickling in sake, and drying.
These delicacies, carefully and painstakingly prepared in the nature of Iki with plenty of sunlight and wind, can be enjoyed not only as a snack with drinks, but also as a cooked dish for dinner at our hotel.
We hope you will enjoy our original taste.
Handmade by our general manager and head chef, Mr. Ota, this is the Hon Karasumi, one of the three most prized delicacies in Japan. Using the finest mullet caught in Nagasaki Prefecture, the process of removing the blood, pickling in salt, salting out the salt, pickling in sake, and drying is carried out. This delicacy, carefully prepared with much time and effort in the nature of Iki with plenty of sunlight and wind, can be enjoyed not only as a snack for alcoholic beverages, but also as a cooked dish for dinner at our hotel. We hope you will enjoy our original taste.
PICKLED FISH
fish slices pickled in sake lees
Sake lees from the Shigeke Sake Brewery is added with miso to marinate fatty fish from the winter to concentrate the flavor.
Shigeya Shuzo, a shochu and sake brewery established in 1924, utilizes Iki sake lees from the sake brewing process.
Fish are carefully selected from the sea of Iki, such as yellowtail and sunfish.
It is characterized by its rich and elegant flavor, and goes well with both Iki shochu and sake. It is also served for breakfast at the hotel.
We plan to make flavorful seasonal fish marinated in sake lees, so please look forward to it.
Scheduled to be launched in 2022
Sake lees from the Shigeya Sake Brewery is added with miso to marinate fatty fish from the winter to concentrate the flavor. Iki sake lees from the Shigeke Sake Brewery, established in 1924 and producing shochu and sake, is utilized in the sake brewing process. The fish is carefully selected from Iki’s seafood such as yellowtail and sunfish. It is characterized by its rich and elegant flavor, and goes well with both Iki shochu and sake. It is also served for breakfast at the hotel. We are planning to make a flavorful seasonal fish pickles with sake lees, so please look forward to it.
Scheduled to be launched in 2022
