Hyakushoan's "Four Seasons Salt Summer" - Enjoy the lingering flavor and umami
Located in the special terroir of Yuya Bay in Yamaguchi Prefecture, the lush forest that has been protected since the days of the Choshu Domain meets the unique topography of Yuya Bay, where seawater is pumped up from the brackish water area, creating a crystallized blend of forest and sea minerals.

■Traditional and passionate salt making
The salt is slowly concentrated by the power of the sun and wind in a "multi-story salt field" where seawater evaporates through bamboo, and then slowly cooked over firewood for 10 hours. This method achieves a deep flavor with a blend of large and small salt particles. Furthermore, the unique "turnover" process maintains the balance of ocean minerals and evenly distributes the multiple minerals needed by the human body. This is a masterpiece that embodies the richness of nature and the passion of artisans.

■ Four Seasons Salt Summer
During this season, when the trees are at their most lush, the diverse minerals contained in the forest's leaf humus flow into the bay with the rain. The "Summer Salt" made from this seawater is characterized by its highest mineral content of the year. It has a powerful, vital flavor that is a concentrated blend of the flavors of the sun, forest, and sea.

■ Recommended pairings
It brings out the sweetness of summer vegetables such as tomatoes, cucumbers, and edamame beans. It is also recommended for seasonal seafood such as horse mackerel, sardines, and turban shells, as well as the powerful flavor of meat such as beef and venison. For dessert, it is also delicious when drizzled on watermelon or figs.

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