客家美食系列產品
團隊以“客家三腳採茶戲”的覆刻版畫風格帶入主軸設計，從詼諧戲曲看見客家人勤快、趣味的一面；消費者也透過採買，深入了解老店與美食的魅力，是「福」與「樂」的享受，帶走美味，更把客家文化帶著走!
90+咖啡系列包裝設計
包裝設計上用顏色及細節變化去區分咖啡豆等級和風味，logo燙銀為一般等級咖啡豆，再運用三色區分風味；logo燙金為90+特有處理法的高級咖啡豆，為品牌打造高級精緻的包裝設計。
般若專輯佛教讚頌交響樂
專輯封面鐵件法螺代表佛陀法音遠流、生生世世永不停止渡化眾生，封面打開呈現三朵金色蓮花及祥雲所構成的縷空菩提葉之形，專輯曲目褶頁內之主圖設計是由福智佛教團體的內部多位設計人員共同創作，更在法師及專家的指導下，集眾人智慧而得以完成。
島之花草茶
It comes in four flavors; Gettou tea (Okinawan shell ginger), Guava tea, Lantana leaf tea, and an original mixed tea blend called Minaga tea. All teas are dried, ground and packaged by hand.
石垣之鹽
Natural sea salt made from 100% sea water directly from the local coral reefs. Sea water is reduced over heat for three days and then some is baked and some sun-dried depending on the product itself.
琉球泡盛『月虹』
Compared to the standard and very quaffable Jikabi Seifuku, Seifuku Gekkou boasts the original sweet and rich flavors of traditional Okinawan Awamori. To draw out these rich flavors it is distilled at atmospheric pressure, a process favored by Awamori connoisseurs.
生薑黑糖漿
Brown Sugar Ginger Syrup is made with sugar cane from Hateruma Island. The sweet and rich flavor of the brown sugar goes perfectly with the spicy punch of the ginger. It goes really well on dairy products like ice cream and yogurt, or you can add it to confectionary or drinks.
媽媽味的味噌
Andansu in the Okinawan language literally means oil and miso. The local age-old traditional recipe has been passed down the generations and is contains miso paste and the tasty fat of fried pork. The locals enjoy it as a side dish on rice. It’s the staple on Yaeyama district dining tables.
