Kotobuki-koso has been seriously working on the enzyme since 1962.
In the future, we will moreover work on high quality product development and provide information about non-disease.
Through several inspections by public institutions and our in-house examinations such as a Geiger counter, we try to obtain the safest vegetables and fruits which are the raw material of our fermentation liquid. We always make sure to provide our customers safety and satisfaction.
KOTOBUKI Fermentation is rich in substances produced in two steps of fermentation: one by lactic acid bacteria and the other by yeast fungi. Therefore, our fermentation method has succeeded to reduce sugar to half. The sugar content is as low as 30%. It is not only low in calories but also great in taste.