You have created it by natural fermentation in the wine cellar without destroying the form of vegetables

Over 100 varieties of carefully selected vegetables, fruits, wildflowers,

seaweed, and the like, are pickled whole, without mincing,

and fermented using active cultures (yeast, enzymes, and other bacteria)

from a prestigious sake distillery.

Utilizes natural yeasts from a 180-year old sake distillery

(unique yeast cultures that grow in the wine cellars),

unavailable anywhere else.

No water is used -- slowly fermented for over 1,000 days by craftsmen.

Enzymes are implicated in a range of bodily processes.

When you have a shortage of vital enzymes, the body is prone to a range of illnesses.

If you feel somewhat sluggish, frequently tired, have bad breath,

have been spotting gray hairs,

suffer from constipation, or your skin looks dull, 

there is a good chance you lack the proper enzymes,

which you need for good health and youthful vitality.

What enzymes do for you:
1. Slimming: proper intake of enzymes helps the body remove waste and reduce weight
2. Keep you regular: proper enzyme consumption regulates bowel movements
3. Skin enhancing: metabolic enzymes help your skin regrow and look new and beautiful
4. Soothe the autonomic nervous system: when you sleep,

enzymes go to work to stabilize the nervous system

Contains over 100 different kinds of carefully selected vegetables used whole
A wide variety of over 100 strictly chosen vegetables, fruits, wildflowers, seaweed,

and the like, are pickled whole, without mincing, to produce this extract.

Fermented with natural yeast cultures from a prestigious, 180-year old sake distillery
For six months out of the year, sake brewers work in 24-hour shifts.

This product got its start from a healthful brew they

used to keep their stamina during this hard period,

using vegetables, fruits, seeds, seaweed, and wildflowers fermented

with natural yeast cultures found in the distillery.

The ingredients are placed whole into a large barrel -- no cutting! --

and Okinawa-grown brown sugar and yeast cultures from the distillery are added.

The mash is allowed to naturally ferment for over 1,000 days without the aid of water.

Quality Agaricus mushroom is blended

Advanced production control

Also a drink type available