Following a tradition that dates back to the time of the Florentine court of the de’ Medici dynasty in 8th century, to the much appreciated Japanese approach to food and to life; respect for ingredients, respect for one's surroundings, reverence and purity, encapsulate the essence of our opulent gems.
Our fermented plant extract elixir is crafted with traditional techniques from ancient diets in the Japanese laboratory, using only fresh, carefully selected and uniquely balanced regional and seasonal ingredients from around the world. Fermented plant extract has provided vitality and exceptional health benefits to those in the know for over 2000 years. Created with our original lactic acid bacteria and mineral-filled Okinawa brown sugar, the mixture of the extracts is slowly fermented for over 3 years.
Presented in an easily digestible liquid form, the Fermented Plant extract has countless health benefits, ideal for adding to your daily routine when experiencing fatigue and stress.
Proved to improve overall health, recommended use:
•Deep Cell Repair
•Suppression of fat accumulation
•Effects on UC
•Digestive organs functional enhancement
75 kinds of ingredients from the sea, mountain and fields. All the ingredients are extracted separately, without any artificial heating, any water nor additives.
Biogenics: Food ingredients which beneficially affect the host.
Biological adjustment: Stress, Appetite & Absorption, Intestinal metabolism. Biological defense: Immune stimulation, anti-allergy, anti aging.
Fermented Plant Extract - 50gr
Vegetables: Perilla, Pumpkin, Japanese radish, Japanese mountain ginseng, Spinach, Carrot, Kale, Young leaf of barley, Jew’s mallow, Sweet corn, Tomato, Cucumber, Cabbage, Egg plant, Brassica Rapa, Celery, Sweet pepper, Bitter melon, Bok choy, Lotus root, Turmeric, Brassica Rapa vitamin, Burdock, Broccoli, Ginger, Parsley, Asparagus, Japanese parsley, Honewort, Japanese ginger. Wild grass: Mugwort, Mallotus japonicus, Plantain, Striped bamboo, Horsetail, Loquat leaves. Mushrooms: Ganoderma lucidum, Shiitake mushroom, Jew’s-ear, Grifola frondosa. Fruits: Prune, Strawberry, Apple, Grape, Peach, Orange, Yuzu, Persimmon, Kiwi fruit, Kumquat, Lemon, Cocoa, Blueberry, Akebi, Arbutus, Pear, Japanese plum, Iyokan, Fig, Wild vine, Chinese quince, Raspberry, Goumi, Blackberry, Buerger raspberry. Seaweeds: Kombu, Wakame, Fucus, Kombu root, Hijiki. Grains: Okinawa Brown sugar, Soybean, Oligosaccharide, Brown rice, Rice bran. Lactic Acid Bacteria (LAB): Lactobacillus Brevis, Lactobacillus Paracasei, Lactococcus Lactis.