Islander Sake Brewery
CONCEPT
The unique local Hawaiian Sake and related beverages available to
everyone.
People in Hawaii have digested and absorbed various cultures of other
countries and created them as Hawaiian culture. The Aloha shirt, the Loco
Moco, and the bon dance are things that were brought from Japan to
Hawaii and evolved on their own.
People in Hawaii have digested and absorbed various cultures of other
countries and created them as Hawaiian culture. The Aloha shirt, the Loco
Moco, and the bon dance are things that were brought from Japan to
Hawaii and evolved on their own.
PHILOSOPHY
We continue to walk with customers, farmers, and local businesses while
respecting the nature and culture of Hawaii. We make craft sake from
Hawaii to the world with Aloha.
We cherish the encounters with our customers. Focusing on collaboration
with farmers & local companies, we bring sake from Hawaii to the rest of
the world through sake brewing.
Since wineries have recently opened in Japan, wine has become more
familiar to the Japanese people, and a culture of enjoying wine has grown.
The same thing happened in other countries, thus wine has grown to be
loved all over the world.
Likewise, I believe that if sake were made in places other than Japan,sake
made in Japan will also be consumed by the rest of the world. We are
convinced that we can support the Japanese sake market by making sake
in Hawaii, and through this made-in-Hawaii sake, we can spread sake to
the rest of the world.
ISLANDER SAKE BREWERY HAWAII
Chiaki Takahashi
President
LEGACY OF JAPANESE IMMIGRANTS IN SAKE BREWING
Hawaii X Japan
2018 marked the 150th anniversary since the arrival of the first Japanese immigrants in Hawaii.The Japanese cleared
up the sugar cane field and cooperated with historical Hawaiian companies and indigenous Hawaiians, and they
have created a sugar industry. Their efforts have become the cornerstone of good relationship between Hawaii and
Japan, which continues to this day.
The history of sake making in Hawaii has exceeded for more than a century.Sake was not only for remembering
home but also to reduce fatigue and creating motivation to continue the hard work. In the peak period, there were
10-brewing- companies in Hawaii but only one Sake brewery remained after the World WarII.
In 1954, the only existed brewery, Honolulu Sake & Ice Company received reliable researcher from the Japanese
government. The researcher, Mr. Takao Nihei, discovered new brewing technique under the hot climate and
contributed to the quality improvement of Hawaiian sake for 30 years. The company was closed down in 1986.
Although commercial brewing business in Hawaii was not conducted thereafter, Mr. Nihei’s techniques are widely
used at sake breweries in Japan today.
We are proud of the difficulty of Japanese sake brewing by the predecessors under the tropical climate and the
passion to overcame it. In 2018, we established new craft sake brewery in the beautiful islands of Hawaii.We make
craft sake using highly evolved brewing technique with long history of local Japanese sake and spirits of Aloha.
SAKE
Dr. Chiaki Takahashi, our brewmaster, was a lecturer at Okayama University of Science’s brewing department. A
group in Okayama cultivates rice for sake without the use of pesticides or fertilizers. The natural rice is transported
to Hawaii exclusively for sake production, where we use the melted snow on the Big Island. Our experience will not
only taste great when you drink it, but also make you feel better the next morning.
Dr. Takahashi asserts. My intention is to aid Japanese farmers. According to her, there are individuals in Japan who
have questioned the use of pesticides and have achieved pesticide-free farming on their own. It began with apple
growers in Aomori. By going pesticide-free, apple trees become stronger and more vigorous. The number of insects
will increase, but apples will also become stronger. On the other hand, the use of pesticides weakens the apples and
decreases their vitality. Synthetic fertilizers and pesticides have been reported to be killing the earth, not only in
Japan but also in the United States.
The pesticide-free cultivation of apples was completed after nearly 10 years of efforts that resulted in no income.
Farmers in Okayama, which is far away from Aomori, have sympathized with this action. In Okayama, rice is grown
naturally without the use of fertilizers, pesticides, or herbicides. Omachi is the rice that is used. The rice is a source
of strong life force and a robust flavor. It also has a wonderful flavor that sets it apart from other sake after it has
aged for nearly a year.
Hawaii Business Magazine
World Sake Imports
01: SAKAMAI
Sakamai, or sake rice, is a special type of rice exclusively used for sake brewing. It differs from regular table rice.
Larger Grains: Sake rice grains are typically larger than those of regular rice. This size difference is crucial because larger grains are easier to polish. The outer layers, where fats, minerals, and proteins are concentrated, are removed through polishing. These components can introduce off-flavors in sake, so removing them is important. By polishing away 30% of the outer layer, the rice is left with less minerals, fats, and proteins. Further polishing, where more than half of the outer layers are removed, leaves mostly starch. This polished rice is then used in sake brewing.
The center of sake rice contains a high concentration of starch, which is converted into sugar by the enzymes in koji during the brewing process, and later fermented into alcohol by yeast. The polishing ratio, which indicates the percentage of rice that remains after polishing, is a critical factor in sake production. For daiginjo sake, more than 50% of the rice must be polished away. This polishing process helps create a smoother and more refined sake.
In Hawaiian sake breweries, they currently use sake rice varieties such as Kitashizuku from Hokkaido, Ginnotome and Yuinoka from Iwate, and Omachi from Okayama.
The cultivation of sake rice is a delicate process that often requires more attention and expertise than regular rice farming. The right combination of climate, soil, and water is essential to producing high-quality sake rice, which is why only specific farmers in Japan are entrusted with its cultivation.
02: WASH RICE
Sake rice is known for its ability to absorb water evenly and quickly. Brewers take advantage of this property by carefully timing the washing and soaking of the rice to control water absorption. They use stopwatches to strictly manage the soaking time, ensuring that the rice absorbs the precise amount of water needed for brewing.
03: STEAMED RICE
The most exhilarating moment in the sake brewing process is when the rice is steamed in a large steamer. This step is crucial because the texture and quality of the steamed rice directly influence the final flavor of the sake. The rice is carefully selected, washed, and soaked to ensure the perfect moisture content before being placed in the steamer.
When the steaming begins, the room fills with a warm, comforting aroma as the rice transforms. The goal is to achieve a specific consistency—firm on the outside, but soft and sticky on the inside. This balance is essential for the rice to absorb the koji mold and ferment properly. The sight of the steam rising and the feel of the rice as it reaches the perfect texture is a moment of anticipation and excitement, knowing that this is the foundation of the sake’s character and taste.
04: KOJI MOLD
Koji mold (*Aspergillus oryzae*) is one of the key filamentous fungi used in the production of various traditional Japanese fermented foods and beverages, such as sake, shochu, miso, soy sauce, mirin, and amazake. It contains a variety of enzymes, including protease, which breaks down proteins into amino acids, amylase, which converts starches into sugars, and lipase, which breaks down fats.
The koji itself, which is created by cultivating the mold on steamed grains, is rich in B vitamins, such as B2, B6, and niacin. These B vitamins play a crucial role in protein metabolism, helping to remove waste products from the skin and promoting the development of youthful, healthy skin and hair.
Additionally, enzymes in koji aid in the production of oligosaccharides, which foster the growth of beneficial bacteria in the gut. This helps improve gut health, which in turn stimulates immune cells and boosts the body’s overall immune function.
Because of its numerous health-promoting effects, koji mold is now gaining worldwide attention for its potential benefits in improving well-being.
05: KOJI FOR SAKE
For koji making we use simple ingredients, Steamed rice and Koji mold spores (Aspergillus oryzae).
Start by washing the rice thoroughly to remove excess starch, then soak it in water for about 5-10 minutes. Drain the water and steam the rice 60 minutes. The rice should be fully cooked, but not too Once the rice is steamed, spread it out on a clean cloth. Allow the rice to cool down to approximately 86°F (33℃). Sprinkle the koji mold spores evenly over the cooled rice. Use about 0.5-1.0 grams of koji spores for every kilogram of rice.
Gently mix the rice to evenly distribute the spores. Place the rice in a clean, humidity-controlled hot environment. Cover the rice with a clean cloth to maintain the temperature between 90 and 95°F (32-34 ℃)and a high humidity level (around 90%). After about 15-17hours, check the rice and break up any clumps to allow even fermentation. Let the rice ferment for 25 to 30 hours, mixing gently twice to distribute the mold evenly. By this time the temperature of the koji will have risen to around 110 F( 43℃).
As the koji mold develops, the rice will begin to turn white and emit a sweet, slightly chest nuts aroma. At this point, the koji is ready for use in sake making. This process is crucial in sake brewing as koji helps convert the starches in rice into fermentable sugars, which the yeast will then convert into alcohol and also helps convert the proteins in rice into amino acids.
06: SAKE YEAST
In sake production, yeast plays a critical role in the fermentation process. Yeast strains are selected for their ability to tolerate high alcohol levels, produce a significant amount of alcohol, and generate pleasant aromas. These characteristics are crucial in creating high-quality sake with a balanced flavor profile and appealing fragrance.
Yeast converts the sugars released from rice by the action of koji fungas into alcohol and carbon dioxide. And also yeast can greatly influence the aroma and flavor profile of the sake, contributing to characteristics such as fruity, floral, or spicy notes.
MISSION
We are bringing the best sake making techniques developed by Brew Masters in Japan to Hawaii, and we intend to make Hawaii strong with long history and deep relationships to a society that will withstand the next 150 years.
In particular: We will bring the latest and best technology we know now, continue making further technology development, we will make sake that is loved by the people of Hawaii.
Through sake brewing business, we intend to strengthen the ties of interaction on the islands of Hawaii and the reinforcement of Aloha spirit.
Actively educating young people on the island sake brewing and crop production, and provide daily safe working condition for local workers.
We will contribute to society in cooperation with the local communities and organizations, and will transform Hawaii into a place that is pleasant for people to live in.
In addition to Japanese sake brewery, we will exchange information with the world’s sake breweries including the continental United States, and we will do our best to develop the beverage brewing industry.
