Our island neighbors donated their excess apples to help us create this special cider. A portion of the proceeds will be returned to the island with a donation to Vashon Island Land Trust. In this way, the island community is truly coming together, or in Japanese, “issho ni”. The apples were pressed in December, fermented over the winter and matured in stainless steel. The result is an effervescent dry cider with hints of apricot and stone fruit.