Hyakushoan salt offers a lingering aftertaste and delicious flavor. It is grown in the special terroir of Yuya Bay in Yamaguchi Prefecture. Seawater is pumped from the brackish water area where the rich forests that have been protected since the days of the Choshu Domain meet the unique topography of Yuya Bay, creating crystals that combine the minerals of the forest and sea.

■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.

■Contents
A taste comparison set of four types of Shiki no Shio (sea salt), 10g each

■Seasonal Salt Spring
"Spring Salt" is made by pumping up seawater from Yuya Bay in the spring, when the seawater temperature rises as the buds of plants begin to appear and seaweed grows abundantly. This salt made from spring seawater is characterized by its deep, rich flavor with a hint of seaweed. It enhances the bitter and sweet taste of spring wild vegetables and seafood.

■ 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.

■Four Seasons Salt Autumn
Autumn Salt is made from seawater pumped up during the harvest season, when the leaves in the forest begin to change color. Because it is made at a time when organic matter and minerals from ripe nuts and fallen leaves flow gently into the sea, it is less harsh than the strong summer salt and has the most balanced taste of the four seasons (sweet, sour, salty, bitter, and umami). You can enjoy its mellow and deep flavor, which captures the bounty of the mountains.

■Four Seasons Salt Winter
Winter is the season when the earth and sea rest quietly. Winter salt is drawn from the sea in winter, when rainfall decreases and temperatures drop. It has a clean, pure taste without the unpleasant flavors of the winter sea. Because it is not too assertive, it plays a great supporting role, bringing out the natural flavor of fatty winter fish and rich stews to the fullest.