Yakushima deer cuts and jerky from 株式会社屋久鹿ジビエ王国 in Anbo, a Domestic Gibier Certification No. 018 plant, sold through its own BASE shop.
Yakushika Gibier processes deer captured on Yakushima in Kagoshima. Its company site says carcasses reach the plant within two hours of sticking, with individual identification and hygiene controls.
The Domestic Gibier Certification registry lists Yakushima Gibier Processing Center as No. 018, first certified on 4 February 2021, operated by 株式会社屋久鹿ジビエ王国 and handling deer. The shop About page says the deer eat moss on the island and that the meat is especially low in fat.
Intake is set at within two hours after sticking. The certified plant handles deer, and the official shop sells frozen cuts plus dried, smoked jerky.
3 products from this producer. Availability was compared with its official shop on October 24, 2026.
A 20g pack of dried and smoked Yakushima deer jerky from the Yakushika Gibier BASE shop. The listing uses a soy-sauce seasoning and says the ingredients include wheat and soy.
A 300g pack of frozen Yakushima deer rump from the Yakushika Gibier BASE shop. The listing says only a little rump comes from each animal.
A 300g pack of frozen Yakushima deer shank from the Yakushika Gibier BASE shop. The listing describes a lean cut and says the weight can vary.
Order and pay in the producer’s own shop. The producer handles packing, shipping, returns and questions about your order.