This salt is made by boiling seawater from Matsushima Bay and akamoku seaweed using traditional methods, then sun-drying it, and finally blending it with red wine from Akiu Winery. It is free of artificial flavors and colors, preserving the natural umami, and its deep aroma and flavor enhance a wide range of dishes, including fish, meat, and vegetables.

The photo is for illustrative purposes only. Depending on availability and season, some containers and packaging may differ.