This is the salt that has been cherished the longest in Okinawa. Solar salt made in Mexico or Australia is carefully filtered while being dissolved in Okinawan seawater, and then thoroughly boiled over time with great care. It not only has saltiness but also the unique umami of Shimamaasu, blends well with other foods, and can enhance not only pickles and grilled fish but also dishes with a high fat content, giving them a light finish.

沖縄で最も永く愛されてきたお塩です。 メキシコまたはオーストラリアで作られた天日塩を沖縄の海水で溶解しながら丁寧にろ過したのち、じっくりと時間をかけて丹念に炊き上げました。 塩味だけでなくシママース特有の旨味があり、塩なれがよく、お漬物や焼き魚などはもちろん、油脂分の多いお料理もサッパリと仕上げられます。