How We Make Our
Hawaiian Sea Salt

The Only Sea Salt in the World Made from 900 Year-Old Deep Ocean Water

Nine hundred years ago, the chilling winds of the Arctic winter blew across the surface of the North Atlantic and created glacial ice from the seawater of Greenland.

The salt in the seawater was heavier and it sank thousands of feet below the glacier to the deepest and slowest current in the sea. The current, known as Thermohaline circulation, moves at a mere centimeters per hour and lies beyond the reach of the light from the sun or the environmental impacts of man. 90% of the water in the ocean is part of the Thermohaline current. It is called Deep Ocean Water, and is colder, denser and rich with natural minerals.

The Deep Ocean Waters will eventually wind their way from Greenland, through the oceans of the world to our oceanfront Kona Salt Farm. The 900-year journey ends when is drawn up to the surface in a 40-inch pipe that has been dropped 2200 feet into the ocean a half a mile offshore from our farm on the island of Hawai‘i. The deep ocean water at 2200 feet is rich with minerals like calcium magnesium, potassium, iron, manganese, zinc, and iodine, which are retained when our Salt Master begins the solar-evaporation process.

Salt Making Process


From depths exceeding 2,200 feet, we use a pipeline 6,284 feet long and 40 inches in diameter to bring water onshore. The uniquely clear surface waters above our seawater source are rated Class AA.

Solar Evaporated

Once onshore, the salt water is put into our enclosed solar evaporation system. This unique system is designed to dry our salt naturally using the year-round Kona sunshine.

Sea Salt Crystals

Over the course of 4 weeks, Hawaiian sun naturally evaporates the seawater leaving behind our characteristic, pure white salt crystals.

Finishing Touches

The crystals are gently scooped by hand and placed into covered wooden hoppers for their final drying step. While in the hoppers, the remaining moisture is drained from the salt.

Ocean Water - Salt = Nigari

This concentrated brine called nigari, or bitterns, is most commonly known for its use in traditional tofu making, making ricotta cheese, as well as a nutritional supplement, added to drinking water and mineral baths.

Final Product

Once it’s fully dried, the salt is patiently inspected to exacting standards, then packaged for sale. Our salt is 100% natural and has no anti-clumping ingredients, whitening agents or other additives.

Salt Buying Guide

Not all salt is created equal. Learn the difference between sources, flavors, textures, colors and more.

View Salt Guide