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After Oishii’s first line of sustainably grown premium strawberries quickly became a favorite among award-winning chefs and consumers following its 2018 launch, the New Jersey-based sustainable indoor agriculture company has a sweet update for its fans.

On Feb. 23, the vertical farming leader will introduce a brand-new strawberry, the Koyo Berry, joining the popular Omakase Berry as the second varietal grown in its state-of-the-art indoor commercial vertical farms.

Meaning “elated” in Japanese, the Koyo Berry is known for its balance of sweetness and acidity, as well as aroma and slightly firm texture. Like the Omakase Berry, the newest offering is non-GMO, pesticide free and always ripe.

In a press release announcing the news, Oishii said the Koyo Berry is now available via FreshDirect in New Jersey, New York and Connecticut for $15 a tray and will expand to other markets, including Los Angeles, later this year.

Brendan Somerville, Oishii’s chief operations officer and co-founder, said he “can’t wait” for customers to try the new berry.

“Every bite of the Koyo Berry immediately transports me to a warm summer day – even though it’s the middle of winter in New York,” he said.

Founded in 2016, Oishii – which means “delicious” in Japanese – aims to transform agriculture through vertical farming, relying on advanced robotics combined with traditional farming methods. The company currently operates three indoor vertical farms – one in Los Angeles and two in New Jersey, including its new flagship in Jersey City.

Opened in May 2022, the 74,000-square-foot indoor vertical farm is housed in a former Anheuser-Busch factory on Linden Avenue. Besides serving as a headquarters, the space enabled Oishii to expand its growing capacity to become the world’s largest vertical strawberry farm.

Oishii was named as one of the 10 most innovative food companies of 2022 by Fast Company magazine, which described it as “the Tesla of strawberries” and “a fruit so delicious that it tastes more like candy than, well, a fruit.”

Currently, the company said it is in development on new types of flowering produce.

Hiroki Koga, the company’s chief executive officer and co-founder, said, “When we founded Oishii, we made a promise to set a new standard for how we enjoy produce. The Omakase Berry was an important first step in that journey, and today, we are so proud to introduce the Koyo Berry – which builds on our brand’s legacy for delivering clean, fresh strawberries that are unlike anything you’ve ever tasted before.”

After the Omakase Berry hit the scene, it became a sensation for its sweetness, aroma and creamy texture, as well as for being so photogenic. Priced between $6 and $20, depending on tray size, the Omakase Berry can be found at retailers including select Whole Foods Market and H Mart locations as well as via FreshDirect.

So, what’s the difference between the two berries?

According to Oishii, there are many.

The Omakase Berry is a seedless berry known for its creaminess and high sweetness level with low acidity. Described as a “chef’s favorite strawberry,” it is good for “a special treat or dessert,” Oishii said.

The Koyo Berry also has a high sweetness level, but with more of a balanced acidity, making it “similar to a farmer’s market strawberry” and “an excellent morning or mid-afternoon snack,” the company said.