ORIGINAL ITEMS
original equipment
自然とともに生きる、壱岐。
季節の恵みや、島で育った素材にこだわり、
壱岐で丁寧につくられた逸品をご紹介します。
Available 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.
It is made with Japanese honeybee honey, strawberries, yuzu, orange, tree buds, moringa, asparagus, purple sea urchin shells, crystals of Iki Retreat Kairi Murakami hot spring ingredients, and Iki shochu as the ingredient sake. 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.
The product can be purchased from the official website of Iki no Kura Shuzo Brewery.
Story up to the development
・ ONE STORY “Turning Unavoidable Food Loss into Treasure! IKI GIN PROJECT”
・ Tour guide “Gin making with Iki Shochu brewery, working on 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.
It is made with Japanese honeybee honey, strawberries, yuzu, orange, tree buds, moringa, asparagus, purple sea urchin shells, crystals of Iki Retreat Kairi Murakami hot spring ingredients, and Iki shochu as the ingredient sake. 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.
The product can be purchased from the official website of Iki no Kura Shuzo Brewery.
Story up to the development
・ ONE STORY “Turning Unavoidable Food Loss into Treasure! IKI GIN PROJECT”
・ Tour guide “Gin making with Iki Shochu brewery, working on SDGs”
IKI SALT COOKIE
Iki salt cookies
壱岐の海水を平釜でじっくりと薪炊きで煮詰めた、
まろやかでコクがある「壱岐の塩」を使用しました。
素朴ながらも上品な味わいのサクサクに焼き上げました。
壱岐のパティスリー遊・菓との共同開発商品です。
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
日本酒造りで出た、壱岐の酒粕を活用しようと考案したクッキーです。
馥郁とした酒粕の優しい味わいと、まるでお味噌のような
奥行きのある香ばしいクッキーです。
こちらも壱岐のパティスリー遊・菓との共同開発商品です。
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)
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 blood, pickling in salt, salting out 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.
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 Shigeya Sake Brewery is combined with miso to marinate fatty fish from the winter to concentrate the flavor of the fish.
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 flavorful seasonal fish pickles with sake lees, so please look forward to it.
We plan to release it 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 flavorful seasonal fish pickles with sake lees, so please look forward to it.
We plan to release it in 2022.
