Aki No Shima No Mi Etajima Shibori
By Yamamoto Club
All olives are harvested by hand, with gloves worn to prevent scratching. The oil is pressed within 12 hours of harvest to preserve freshness and prevent oxidation. The aroma is initially fresh, featuring notes of apple and young grass, gradually giving way to subtle hints of spices and nuts. It is light and refreshing on the palate, with vibrant apple and green grass flavors that stand out. The finish is pleasantly bitter with a touch of tangy spice.
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About Yamamoto Club
We have grown a variety of olives in Hiroshima, mainly in the coastal and insular areas of Setouchi, since 2010. The olives are grown with unique and sustainable soil improvement methods, such as using shells of oyster, which is Hiroshima’s specialty. They are grown by producers who love the local community and wish to contribute to it through olive cultivation. We are actively revitalizing our graying locale by growing olives.
Producer Profile
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