Made from seawater and seaweed, both sourced from the Seto Inland Sea, Hakata Salt’s Moshio exhibits a mildly salty flavor with a gentle bitterness from nigari (bittern) and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production method—soaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down. The salt boasts elegant layers of flavors and a fine, delicate texture. To appreciate its beautiful flavor, it’s recommended to be used as a finishing salt for dishes like grilled fish, onigiri rice balls, cold tofu, and carpaccio.
紫峰之滴 日本生醬油
由超過 330 年歷史的柴沼醬油廠出品，這瓶榮獲 2013 風味大賞的生醬油，遵循古老傳統製法，以全大豆及原顆玄麥，加入酵母菌放於木桶中自然發酵，創造出濃、醇、厚的自然香氣，味道細膩，可帶出食物的鮮味，非常適合用於生魚片、壽司料理中，也可以當作炒時蔬、海鮮的拌醬，是此生必須體驗一次的絕頂滋味！
-規格：300 ml
-產地：日本
-保存期限：請見瓶身標示。
-保存方式：請將商品置於陰涼乾燥處，避免陽光直射，開封後請盡速食用完畢。
