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<\/span><\/div><\/div><\/div>Exclusive Hotel Product<\/h1><\/div>original equipment<\/h1><\/div>IKI: Living in harmony with nature.
\n We are committed to seasonal blessings and ingredients grown on the island, and introduce carefully crafted products made in Iki.<\/p>\n
*Some products are available for purchase from the EC store.
\nPlease see here<\/span><\/a>.<\/p>\n<\/div><\/div><\/div>\nSCROLL<\/h2>\n<\/section>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>JAPANESE IKI CRAFT GIN “KAGURA<\/h2><\/div>Japanese Iki Craft Gin “Kagura<\/p>\n<\/div>
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.
\nThe 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.<\/p>\n
*The first and second editions are sold out. The third edition, “SHIMA strawberry”, can be purchased from the Iki no Kura Distillery official website<\/a><\/span>. (Sales will end as soon as it is out of stock)<\/p>\nSTORY behind the development<\/p>\n
\n- ONE STORY: “Turning unavoidable food loss into treasure! IKI GIN PROJECT”<\/a><\/li>\n
- Travel guide: “Creating gin with an Iki shochu brewery that is working on SDGs”<\/a><\/li>\n<\/ul>\n<\/div><\/div><\/div>
![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/160046474_o1_\u4f4e\u753b\u8cea.jpg\")
<\/span><\/li>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/R6AA1240.jpg\")
<\/span><\/li>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/kagura_yoko-2.jpg\")
<\/span><\/li>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/R6AA1372.jpg\")
<\/span><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div>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.
\nThe 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.<\/p>\n
*The first and second editions are sold out. The third edition, “SHIMA strawberry”, can be purchased from the Iki no Kura Distillery official website<\/a><\/span>. (Sales will end as soon as it is out of stock)<\/p>\nSTORY behind the development<\/p>\n
\n- ONE STORY: “Turning unavoidable food loss into treasure! IKI GIN PROJECT”<\/a><\/li>\n
- Travel guide: “Creating gin with an Iki shochu brewery that is working on SDGs”<\/a><\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
SALTED MULLET ROE<\/h2><\/div>book mulberry (Broussonetia papyrifera)<\/p>\n<\/div>
Chef Ota’s handmade karasumi, one of Japan’s three great delicacies.
\nUsing the highest grade mullet roe from Nagasaki Prefecture, it undergoes processes of blood removal, salt curing, salt reduction, sake soaking, and drying.
\nThis 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.
\nPlease enjoy our original flavors.<\/p>\n<\/div>
Click here to purchase<\/span><\/a><\/div><\/div><\/div>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2024\/10\/img7-9-pc-scaled.jpg.webp\")
<\/span><\/li>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2024\/10\/img7-10-pc-scaled.jpg.webp\")
<\/span><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div>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.<\/p>\n<\/div>
Click here to purchase<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>BEEF JERKY<\/h2><\/div>beef jerky<\/p>\n<\/div>
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 \u201cunforgettable once tasted\u201d. It’s a perfect accompaniment to Iki shochu or craft gin.<\/p>\n<\/div>
Click here to purchase<\/span><\/a><\/div><\/div><\/div>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/DSC7605-2.jpg\")
<\/span><\/li>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/DSC8937-2.jpg\")
<\/span><\/li>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/DSC8859-2.jpg\")
<\/span><\/li>![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/R0019549-re.jpg\")
<\/span><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div>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 \u201cunforgettable once tasted\u201d. It’s a perfect accompaniment to Iki shochu or craft gin.<\/p>\n<\/div>
Click here to purchase<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Chef Ota\u2019s Newly Harvested Rice<\/h2><\/div>New rice grown by Head Chef Ota
\nNagasaki Prefecture \/ Hinohikari<\/p>\n<\/div>
“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.
\nThe variety is \u201cHinohikari,\u201d 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.
\nWhat we are particularly particular about is drying using the traditional \u201csun-drying\u201d 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.
\nIn order to ensure that you can enjoy it with peace of mind, we minimize the use of pesticides and value \u201cmanufacturing that is honest to the body\u201d consistently from cultivation to the table.<\/p>\n<\/div>
original equipment<\/h1><\/div>IKI: Living in harmony with nature.
\n We are committed to seasonal blessings and ingredients grown on the island, and introduce carefully crafted products made in Iki.<\/p>\n
*Some products are available for purchase from the EC store.
\nPlease see here<\/span><\/a>.<\/p>\n<\/div><\/div><\/div>\nSCROLL<\/h2>\n<\/section>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>JAPANESE IKI CRAFT GIN “KAGURA<\/h2><\/div>Japanese Iki Craft Gin “Kagura<\/p>\n<\/div>
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.
\nThe 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.<\/p>\n
*The first and second editions are sold out. The third edition, “SHIMA strawberry”, can be purchased from the Iki no Kura Distillery official website<\/a><\/span>. (Sales will end as soon as it is out of stock)<\/p>\nSTORY behind the development<\/p>\n
\n- ONE STORY: “Turning unavoidable food loss into treasure! IKI GIN PROJECT”<\/a><\/li>\n
- Travel guide: “Creating gin with an Iki shochu brewery that is working on SDGs”<\/a><\/li>\n<\/ul>\n<\/div><\/div><\/div>
- <\/span><\/li>
- <\/span><\/li>
- <\/span><\/li>
- <\/span><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div>
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.
\nThe 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.<\/p>\n
*The first and second editions are sold out. The third edition, “SHIMA strawberry”, can be purchased from the Iki no Kura Distillery official website<\/a><\/span>. (Sales will end as soon as it is out of stock)<\/p>\nSTORY behind the development<\/p>\n
\n- ONE STORY: “Turning unavoidable food loss into treasure! IKI GIN PROJECT”<\/a><\/li>\n
- Travel guide: “Creating gin with an Iki shochu brewery that is working on SDGs”<\/a><\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
SALTED MULLET ROE<\/h2><\/div>book mulberry (Broussonetia papyrifera)<\/p>\n<\/div>
Chef Ota’s handmade karasumi, one of Japan’s three great delicacies.
\nUsing the highest grade mullet roe from Nagasaki Prefecture, it undergoes processes of blood removal, salt curing, salt reduction, sake soaking, and drying.
\nThis 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.
\nPlease enjoy our original flavors.<\/p>\n<\/div>
Click here to purchase<\/span><\/a><\/div><\/div><\/div>- <\/span><\/li>
- <\/span><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div>
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.<\/p>\n<\/div>
Click here to purchase<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>BEEF JERKY<\/h2><\/div>beef jerky<\/p>\n<\/div>
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 \u201cunforgettable once tasted\u201d. It’s a perfect accompaniment to Iki shochu or craft gin.<\/p>\n<\/div>
Click here to purchase<\/span><\/a><\/div><\/div><\/div>- <\/span><\/li>
- <\/span><\/li>
- <\/span><\/li>
- <\/span><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div>
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 \u201cunforgettable once tasted\u201d. It’s a perfect accompaniment to Iki shochu or craft gin.<\/p>\n<\/div>
Click here to purchase<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Chef Ota\u2019s Newly Harvested Rice<\/h2><\/div>New rice grown by Head Chef Ota
\nNagasaki Prefecture \/ Hinohikari<\/p>\n<\/div>
“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.
\nThe variety is \u201cHinohikari,\u201d 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.
\nWhat we are particularly particular about is drying using the traditional \u201csun-drying\u201d 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.
\nIn order to ensure that you can enjoy it with peace of mind, we minimize the use of pesticides and value \u201cmanufacturing that is honest to the body\u201d consistently from cultivation to the table.<\/p>\n<\/div>
IKI: Living in harmony with nature.
\n We are committed to seasonal blessings and ingredients grown on the island, and introduce carefully crafted products made in Iki.<\/p>\n
*Some products are available for purchase from the EC store. Japanese Iki Craft Gin “Kagura<\/p>\n<\/div> 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 and second editions are sold out. The third edition, “SHIMA strawberry”, can be purchased from the Iki no Kura Distillery official website<\/a><\/span>. (Sales will end as soon as it is out of stock)<\/p>\n STORY behind the development<\/p>\n 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 and second editions are sold out. The third edition, “SHIMA strawberry”, can be purchased from the Iki no Kura Distillery official website<\/a><\/span>. (Sales will end as soon as it is out of stock)<\/p>\n STORY behind the development<\/p>\n book mulberry (Broussonetia papyrifera)<\/p>\n<\/div> Chef Ota’s handmade karasumi, one of Japan’s three great delicacies. 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.<\/p>\n<\/div> beef jerky<\/p>\n<\/div> 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 \u201cunforgettable once tasted\u201d. It’s a perfect accompaniment to Iki shochu or craft gin.<\/p>\n<\/div> 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 \u201cunforgettable once tasted\u201d. It’s a perfect accompaniment to Iki shochu or craft gin.<\/p>\n<\/div> New rice grown by Head Chef Ota “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.
\nPlease see here<\/span><\/a>.<\/p>\n<\/div><\/div><\/div>SCROLL<\/h2>\n<\/section>\n<\/div><\/div><\/div><\/div><\/div>
JAPANESE IKI CRAFT GIN “KAGURA<\/h2><\/div>
\nThe 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.<\/p>\n\n
<\/span><\/li><\/span><\/li><\/span><\/li><\/span><\/li><\/ul><\/div><\/div><\/div><\/div>
\nThe 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.<\/p>\n\n
SALTED MULLET ROE<\/h2><\/div>
\nUsing the highest grade mullet roe from Nagasaki Prefecture, it undergoes processes of blood removal, salt curing, salt reduction, sake soaking, and drying.
\nThis 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.
\nPlease enjoy our original flavors.<\/p>\n<\/div><\/span><\/li><\/span><\/li><\/ul><\/div><\/div><\/div><\/div>BEEF JERKY<\/h2><\/div>
<\/span><\/li><\/span><\/li><\/span><\/li><\/span><\/li><\/ul><\/div><\/div><\/div><\/div>Chef Ota\u2019s Newly Harvested Rice<\/h2><\/div>
\nNagasaki Prefecture \/ Hinohikari<\/p>\n<\/div>
\nThe variety is \u201cHinohikari,\u201d 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.
\nWhat we are particularly particular about is drying using the traditional \u201csun-drying\u201d 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.
\nIn order to ensure that you can enjoy it with peace of mind, we minimize the use of pesticides and value \u201cmanufacturing that is honest to the body\u201d consistently from cultivation to the table.<\/p>\n<\/div>
![](\"https:\/\/iki.by-onko-chishin.com\/wp-content\/uploads\/2025\/12\/DSCF2537.jpg\")
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