Salt "Mashu (570yen) of Uttabaru." They filter seawater of Amami Oshima naturally. They cook it with a kiln and firewood. The salt has abundant minerals. Dry taste. Mellow. The making of salt allows mini-Experience (500yen). After Experience, you can take 200 g of salt and Nigari of 150㎖ home with you. Experience has a course for eight hours, for five hours and for three hours.
[ Access ]
It is 15 minutes by taxi from Amami Airport
[ Hours ]
Including experience time, it is advance notice required