Seawater is pumped up from approximately 50 meters offshore from Naoshima Fishing Park and temporarily stored in a tank.
Spray the stored seawater from the top of a 7-meter high tower, evaporating the water, I will make concentrated saltwater (brine).
The brine is put into a case and gradually crystallized using only the heat of the sun.
Because sunlight varies by location, I check on the 40 crystal cases every day, We will provide care tailored to each individual.
Crystallization progresses quickly once it begins, so we perform "salt pushing" to prevent crystals from becoming too large. We will adjust the taste and size.
It is collected when most of the water has evaporated.
After straining the extracted salt and separating it from "nigari" (bitterness), it moves to the centrifugal dehydration stage. Completely Once dry, carefully remove overgrown crystals and impurities with tweezers.
Measure, bag, label, and it's done. It takes over a month for seawater drawn from the ocean to be stocked on store shelves as a product. We deliver carefully crafted Naoshima sun-dried salt.
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