Sakoshi Bay Oysters
Prime Season Harvest Only • Highest Meat Content • Proton Electromagnetic Freezing
Sakoshi Bay is a quiet, sheltered stretch of water in Hyogo Prefecture, fed by the Chigusagawa River — ranked among Japan's 100 finest mineral waters — and the forests around it. The calm waters traps those nutrients, feeding oysters into plump, dense, unmistakably umami meat, with a remarkably high meat to shell ratio.
The Ohkawa family farms it — a father and his three sons, running 35 platforms of rope-hung oysters, 20 metres down. It's daily, physical work: checking lines, moving barges to chase richer nutrient pockets as the seasons shift.
At a particular stage in the oysters development, the Ohkawas pick the right time to stimulate growth acceleration of the meat by doing an interim harvest, and then returning them back to the sea to mature before the second and final harvest, It is these extra weeks of labour most farms skip — and it's why every batch comes out consistent in size and meat quality, season after season.
