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.
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.