Blog
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ABOUT THE 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,…
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About Islander Sake
Exquisite Water Sources, Crafted by NatureAt Islander Sake Brewery, we begin with the purest water from Mauna Kea, celebrated for its ultra-soft quality and revered…
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NEW【Junmai Ginjo】Kitashizuku | 純米吟醸きたしずく 2024
【Junmai Ginjo】Kitashizuku | 純米吟醸きたしずく An aromatic nose is present in this Ginjo sake, characterized by the prominent notes of ripening banana, pear, and a hint…
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About the 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…
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NEW SAKE BREWED SUMMER 2024
【Junmai Daiginjo】Hawaiian Daiginjo Sake “ANNA”ハワイアン純米大吟醸 “アナ” Unique Water Source:Uses ultra-soft water from Mauna Kea, filtered through volcanic rock, enhancing the sake’s gentle and smooth taste.…
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FRUIT SAKE SUMMER 2024
We have launched a brand new Fruit Sake Collection. Now available in our online store. What do you imagine when you think of the Big…
