This sustainable craft gin is made by bottling delicious Iki ingredients that were scheduled to be discarded. This product was jointly developed with Iki no Kura Distillery.
The first edition, KAGURA, uses Japanese honeybee honey, strawberries, yuzu, bitter orange, Japanese pepper, moringa, asparagus, purple sea urchin shells, IKI RETREAT hot spring mineral crystals, and Iki shochu for the base spirit. It is a masterpiece that allows you to feel the sweet aroma derived from strawberries, the spiciness from Japanese pepper, and the faint minerals oozing from the sea urchin shells.

*The first and second editions are sold out. The third edition, “SHIMA strawberry”, can be purchased from the Iki no Kura Distillery official website. (Sales will end as soon as it is out of stock)

STORY behind the development

• ONE STORY: “Turning unavoidable food loss into treasure! IKI GIN PROJECT”
• Travel guide: “Creating gin with an Iki shochu brewery that is working on SDGs”

Chef Ota’s handmade karasumi, one of Japan’s three great delicacies.
Using the highest grade mullet roe from Nagasaki Prefecture, it undergoes processes of blood removal, salt curing, salt reduction, sake soaking, and drying.
This specialty, carefully crafted under Iki’s natural sunlight and wind, can be enjoyed not only as a sake accompaniment but also as a prepared dish in our dinner menu.
Please enjoy our original flavors.

This is Chef Ota’s special beef jerky. Made from the legendary Iki beef, it’s marinated in a secret sauce and smoked after three days of drying. The concentrated umami of premium beef spreads throughout your mouth in this luxurious treat. Originally offered as an off-menu item, this beef jerky has received many purchase requests from guests who say it’s “unforgettable once tasted”. It’s a perfect accompaniment to Iki shochu or craft gin.

“I want people to think it’s delicious from the bottom of their hearts until the last bite.” With this in mind, the chef himself stands in the rice fields and cultivates the rice with his family, starting with soil preparation.
The variety is “Hinohikari,” which has been popular in Iki for a long time. Although the grains are small, they are rich in flavor, and the more carefully they are grown, the deeper the flavor becomes.
What we are particularly particular about is drying using the traditional “sun-drying” method. Rather than the mainstream high-temperature drying, the rice is slowly finished using the power of the sun and wind, maximizing the flavor and taste of the rice grains. This rice is honest and profound, changing its expression depending on how you wash and cook it.
In order to ensure that you can enjoy it with peace of mind, we minimize the use of pesticides and value “manufacturing that is honest to the body” consistently from cultivation to the table.

We used “Iki no Shio”, which is made by slowly simmering Iki seawater in a flat pot over a wood fire. It has a mellow and rich flavor.
It is baked to a crisp texture with a simple yet elegant taste.
This product was jointly developed with Iki’s pastry shop Yu-ka.

*Only sold locally

This cookie was created to utilize Iki sake lees, which are produced during sake production.
It is a fragrant cookie with the gentle taste of sake lees and a deep, miso-like aroma.
This is also a product jointly developed with Iki’s pastry shop Yu-ka.

*Sold out