Some of the most memorable travel experiences begin with an unexpected ferry ride, and the short hop from Colman Dock to Bainbridge Island is exactly that kind of magic. Once you arrive, the island unfolds quietly — towering Douglas firs, salt-tinged air, unhurried locals — and if you know where to point your feet, you will end up at Nashi Orchards, a working cidery and orchard tucked into the rolling farmland just outside of Winslow. It is the sort of place that earns a permanent spot in your mental travel journal.
Nashi — the Japanese word for Asian pear — tells you something important right away. Founders Mark and Hortencia Streeter planted their orchard with both heritage Western apples and Asian pear varieties, producing small-batch craft ciders that taste genuinely unlike anything poured at a standard taproom. The orchard itself sits on land that has been farmed for generations, and the tasting room, a warm, wood-paneled space with views straight out to the rows of trees, feels appropriately grounded in that history. There is nothing performative about it. You get the sense that the people pouring your cider actually care whether the apple had a good autumn.
The cider lineup rotates with the seasons, but you can reliably expect dry farmhouse-style pours alongside off-dry fruit-forward options and the occasional barrel-aged limited release that regulars plan visits around. The Asian pear ciders in particular are worth your full attention — they carry a floral brightness that is light on the palate but complex enough to make you slow down and pay attention. Order a flight. Take your time. This is not a place that rewards rushing.
Beyond the glass, Nashi Orchards keeps things approachable for visitors who want more than a quick pour. The outdoor seating area lets you settle in among the actual growing things, and on clear days — which do exist in the Pacific Northwest, I promise — you can look across toward the Olympics and feel absurdly lucky. The staff are knowledgeable without being precious about it, happy to walk you through the production process or simply let you sit in peace with a pint and a charcuterie board.
Getting here is part of the pleasure. The Washington State Ferry from downtown Seattle to Bainbridge Island takes roughly 35 minutes and costs a few dollars for walk-on passengers. Bring a book for the crossing, grab a coffee on the upper deck, watch the skyline recede and the island grow larger. From the Bainbridge ferry terminal, Nashi is accessible by a short drive or a rideshare — easy to arrange, simple to navigate.
If you are building a Seattle itinerary and want one experience that steps deliberately outside the city’s well-worn tourist circuit, Nashi Orchards earns that slot without debate. It is genuinely local, genuinely delicious, and the kind of afternoon that you will be recommending to friends for years afterward. Go when the orchard is in bloom in spring, or go in the gold-lit days of October harvest season. Honestly, just go.
