About Islander Sake

Exquisite Water Sources, Crafted by Nature
At Islander Sake Brewery, we begin with the purest water from Mauna Kea, celebrated for its ultra-soft quality and revered by locals as “water of the gods.” Naturally filtered through volcanic rock, this pristine water is enriched with a subtle infusion of deep ocean saltwater, drawn from ancient currents that have journeyed thousands of years from Alaska to Kona. This unique blend enhances the fermentation process, imparting a delicate, refined character to each sip of our sake.

Premium Rice, Artfully Selected
Our commitment to excellence extends to the very foundation of our sake: the rice. We select only the finest sake rice varieties, including Kita Shizuka, nurtured on the snow-fed plains of Hokkaido, and Ginotome, sourced from the esteemed Shakkabe fields in Iwate, Japan. Every grain is carefully chosen to meet our exacting standards, ensuring a sake of unparalleled distinction and elegance.

A Sublime Location and Thoughtful Craftsmanship
Nestled along the serene shores of Hapuna Beach, our brewery embraces the spirit of Hawaii. Here, the gentle Hawaiian breezes play a vital role in our fermentation process, allowing us to craft sake with minimal environmental impact. Our artisanal approach captures the island’s tranquility, offering a truly unique and rejuvenating experience for connoisseurs worldwide, whether enjoyed at a private gathering or a refined tasting event.

Serving Recommendations for the Discerning Palate
To fully appreciate its nuanced flavors, our freshly brewed sake is best served chilled, much like a fine young white wine, where its bouquet is most vibrant. For those seeking a richer, more layered experience, we recommend enjoying our Daiginjo sake, aged between six months to a year, at room temperature. Sake aged longer reveals its depth and complexity when gently warmed.