This set includes lemon honey sauce made by a long-established beekeeper and warabi mochi made with Okunoto salt from Wajima. After cooling, scoop up the "Mochittolo" warabi mochi and dip it generously in the rich lemon honey before serving. The pungent acidity of Setouchi lemon gently blends into the salt warabi, creating an addictive taste. 【Lemon Honey】Setouchi lemon is squeezed with the skin of the "adult honey lemon". Domestic lemons harvested in the Seto Inland Sea are characterized by a fresh and rich aroma and a slightly bittersweet and refreshing acidity. The Setouchi lemon rolled with the peel and the mellow and naturally sweet honey are a perfect match. Lemons that are carefully grown on the islands of the Seto Inland Sea boast the largest production volume in Japan. The warm and rainy climate of the Seto Inland Sea is suitable for growing lemons, and lemons with mild acidity and rich aroma can be harvested. By rolling this Setouchi lemon with the skin, you can squeeze the bittersweet and fragrant juice containing the essential oil components of the peel while suppressing the bittersweetness. [Beekeeper's carefully selected honey used] We have carefully selected honey that goes perfectly with the fragrant acidity of Setouchi lemon. Please enjoy the refreshing flavor that will make your spine stretch with the acidity of lemon and the mellow sweetness of honey. 【Oku Noto Salt】Using Wajima's sea salt: a traditional method that shines with craftsmanship A unique "low-temperature crystal manufacturing method". Unlike the general salt manufacturing method, it is not boiled down in a kettle. Instead, it is exposed to heat and wind similar to body temperature from above the seawater, and then slowly evaporates and concentrates at a low temperature of less than 40°C. This "indoor low-temperature natural evaporation crystallization method" produces salt with a mellow and gentle taste that maximizes the umami of the ingredients without damaging the mineral components of seawater.