Koshiki Honey: Sweetness from Southern Japanese Islands

The view from the high-speed ferry connecting the Kyūshū mainland with Koshiki. (© Ukita Yasuyuki)

Ancient layers of rock expose themselves over the calm sea. (© Ukita Yasuyuki)

The Koshiki Bridge connecting Nakakoshiki and Shimokoshiki is 1,533 meters long. (© Ukita Yasuyuki)

One of the boulders along the base of the bridge looks like an old rice steamer, or koshiki, the source of the island group’s name. (© Ukita Yasuyuki)

Honey-drizzled watermelon sherbet. (© Ukita Yasuyuki)

Inside Kawangui. (© Ukita Yasuyuki)

Kobayashi Kei, owner of Kawangui. (© Ukita Yasuyuki)

Sagara Nobuo, the “Nobu” of Koshiki Honey Nobu Kōbō. (© Ukita Yasuyuki)

Drinking parties became a bridge between local islanders and outsiders. (© Kobayashi Kei)

You can only harvest honey from Japanese honeybees once a year. (© Kobayashi Kei)

Hives stand in the hillside forests. (© Kobayashi Kei)

The noren hanging in Kawangui’s entrance. (© Ukita Yasuyuki)