Hyakusho-anThe company is located in the naturally rich area of Yuya Island in Nagato City, Yamaguchi Prefecture.
This salt factory continues to use the traditional open-pot method, using seawater produced in the unique environment where the Seto Inland Sea and the Sea of Japan meet. The desire to "save no effort and deliver the blessings of nature to our customers as they are" runs through the factory. Genuine salt is produced through activities that are close to nature, rather than for convenience or efficiency.
Hyakusho-anThe word "farmer" in Sama's name originally meant "someone who does a hundred jobs," and refers to people who live in connection with nature, whether through farming, fishing, or handicrafts. Sama has inherited that spirit and is working to connect the food culture, centered around salt, to the next generation while exploring the "essence of primary industries."

Salt making begins with striving to achieve a mineral balance close to that of ancient seawater.
The salt is pumped up from the abundant natural seawater and slowly evaporated using only the power of the sun and wind in a multi-story salt field, gradually increasing the salinity over a period of about two weeks.

After that, it is boiled in an iron pot for about four days to crystallize, and this process is the key to the flavor. In particular, the bitterness that causes unpleasant flavors is removed at the perfect timing using the five senses.

And the most important technique is called "Tenchi-gaeshi."
By mixing the crystallized salt evenly, the minerals are evenly distributed, creating a deep flavor that lets you taste the bounty of the sea itself. Furthermore, by aging it slowly in cedar barrels, the bittern is delicately removed, locking in the mellow flavor.