Yeast Extract Japan Enzyme Drink Japan

Famous and High quality enzyme drink with yeast extract, made in Japan
• The longest-established enzyme (fermented plant extract) maker in Japan
• Manufacturing is performed using high-level fermentation technology developed through sake manufacturing
• Contracted manufacturing (OEM) of health foods containing real fermented plant extracts made using traditional methods that have been passed downProduct Description
The Sawada enzyme (fermented plant extract) is carefully created by artisans who have full knowledge of fermentation. The enzyme is fermented for 1 year and aged for over 2 years. The fermented plant extract contains an abundance of useful substances, including the nutrients of the ingredients themselves and the amino acids created through fermentation, making it valuable for the preservation of beauty and good health.
The raw materials for Sawada enzyme (fermented plant extract) include over 100 types of stringently selected vegetables, fruits, wild grasses and flowers, grains, and seaweed. These ingredients are fermented and aged using brown sugar from Okinawa and the yeast living in the sake brewery.
brown sugar, radish, carrot, turnip, burdock, onion, latus root, ginger, japanese ginger, lily bulb, wasabi, bean sprout, napacabbage, abbage, spinach, garland chrysanthemum, lettuce, jews marrow, butterbur, potherb mustard, komatsuna, chisya, qing-geng-cai, boston lettuce, hhives, green onion sprouts, celery, cauliflower, broccoli, edible chrysanthemum, bamboo shoot, taro stem, uda, asparagus, pumpkin, cucumber, melon cucumber, eggplant, tomato, watermelon, white gourd-melon, pineapple, bitter melon, banana, melon, garlic, green pepper, capsicum, zucchini, okura, potato, sweet potato, taro, mandarin orange, lemon, yuzu, sudachi, kabosu, ume, loquat, grape, prune, strawberry, persimmon, pear, papaya, mango, kelp, soft seaweed, dark edible, seaweed, green laver, mozuku seaweed, sea lettuce, akasa, shiitake mushroom, hen of the woods, flammulina velutipes, lyophyllum shimeji, litchi, angelica keiskei, plantain, licorice, chameleon plant, chinese wolfberry, field horsetail, turmeric, silver vine, biwaba, adzuki beans, black soybeans, kidney beans, green soybeans, brown rice, barley, adlay, awa millet, kibi millet, barnyard millet, corn, sesame, cashew nut, almond
Most of the processes are performed by hand. Each barrel is prepared by hand since traditional manufacturing methods have been carried on. During the 1 year fermentation period, the barrels are stirred every single day to promote fermentation. Sawada enzyme is finally completed following a painstaking amount of care and time.
At Sawada syuzo, there is an overseas sales department with permanent staffs that have expert knowledge on product planning and customs clearing procedures, in order to cater to the needs of overseas customers. They support the safe, reliable, and timely delivery of sake and health foods containing Sawada enzyme manufactured at Sawada syuzo.