Reishi Mushroom Extract

Dual Extraction • Whole Fruiting Bodies • Farm Grown

Calm • Resilience • Immune Support

2 oz Amber Glass Bottle with Measured Dropper

Our Reishi Mushroom Extract is crafted from whole fruiting bodies grown on our farm, then slowly dual-extracted in locally made ʻōkolehao—a traditional cane and ti root spirit—along with hot water to capture both alcohol- and water-soluble constituents.

Reishi (Ganoderma lucidum), often called the Mushroom of Immortality, has been revered for thousands of years as one of the most treasured tonic mushrooms in traditional herbal traditions. Known for its grounding and adaptogenic qualities, Reishi has long been used to support stress resilience, immune harmony, restorative sleep, and overall vitality.

We work exclusively with whole fruiting bodies (never mycelium on grain), allowing us to preserve the full character and integrity of the mushroom. This small-batch dual extraction results in a rich, earthy tincture designed for daily ritual and long-term wellness.

Reishi is a mushroom of balance—supporting the body’s ability to adapt to life’s demands while encouraging a greater sense of calm, steadiness, and resilience. It is often chosen by those seeking deeper restoration, nervous system support, and a more grounded relationship with health and well-being.

From cultivation to extraction, every step takes place here in Kaʻawaloa, Hawaiʻi. The result is a clean, full-spectrum mushroom extract that reflects our commitment to quality, integrity, and the wisdom of mushroom medicine.

Traditionally used to support:

• Stress resilience and adaptability

• Immune system balance

• Nervous system support

• Restful sleep and recovery

• Long-term vitality and wellness

Ritual Use:

Take 1–2 droppers daily in water, tea, or directly under the tongue. May be used morning or evening as part of your daily wellness ritual. Many people enjoy Reishi in the evening as a grounding companion for rest and restoration.

Whole mushrooms. Slow extraction. Living medicine. From culture to bottle, in Kaʻawaloa, Hawaiʻi.