Hyakushoan's "Four Seasons Salt Autumn" offers a lingering aftertaste and delicious flavor
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 Autumn
Autumn Salt is made from seawater pumped up during the harvest season, when the leaves begin to change color. Because it's made during the gentle flow of organic matter and minerals from ripe nuts and fallen leaves, it's less harsh than the strong summer salt and has the most balanced flavor of the four seasons (sweet, sour, salty, bitter, and umami). Enjoy the mellow, deep flavor that captures the bounty of the mountains. ■ Recommended Pairings: Recommended with all autumn flavors, including rice, mushrooms, pumpkin, taro, and sweet potato. It's also an excellent accompaniment to seasonal seafood like bonito, eel, and hairtail, as well as sake. It also pairs well with fruits like apples.
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