The withdrawal site of the seawater is on the southwest tip of the island, in Fukura Bay, facing the Naruto Strait and its renowned tidal whirlpools. Underground seawater, also used for breeding fish, is withdrawn and micro impurities are removed and filtered using Japan’s special filter technology, and the salinity level raised through a special reverse osmosis membrane.
A single withdrawal measures a few tons; the resulting Moshio is roughly only 100 kilos. An open caldron heats the filtered seawater for almost an entire day, from 6 AM, during which salinity increases to 20% and salt crystals begin to form. Seaweed is then left to soak overnight in this seawater.
Seawater containing seaweed has a dark, coffee-like color. It is further boiled down for many hours, at which point white crystals begin to form a thin, delicate crust on the surface during evaporation. This is called fleur de sel (“flower of salt”). The crystalized “salt flowers” sink to the bottom, and later Moshio and bittern are separated.
On the third day, seawater is boiled in a caldron and slowly stirred for reduction. After being placed in cold storage for a day, the mixture is carefully sifted and clusters are sorted by size. Once moved to separate pans, they are further inspected visually and put into bags and heat sealed. At every step, however, removal of impurities in the crystals is always done with the keen eye and experience of seasoned salt makers.
A small amount of our PREMIUM Moshio is produced by hand over a span of approximately four days.