Since 1962

KOTOBUKI YAKUSHO, since its foundation in 1962, has studied fermentation and has successfully developed our original fermentation method which enables to reduce sugar to half, compared to other fermentation beverages. It is called “KOTOBUKI Fermentation.”

KOTOBUKI Fermentation

Kotobuki enzyme is made from the 66 variuus fresh vegetables, fruits and mushrooms, it is tasty and easy to drink.

Measures for safe food

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.

Two-step fermentation by lactic acid bacteria and yeast fungi

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.

Vegetables and fruits have plenty of enzymes.

Various kinds of enzymes works in our body for wide range of digestion and absorption of food, metabolism and excretion. Enzymes make control of our all living activities and plays role the essential maintain life. Seasonal vegetables and fruits contain abundant nutrients such as vitamins and minerals that are necessary for the body at that time. Let's eat the seasonal vegetables and fruits for your health. We introduce easy and delicious meals using seasonal vegetables and fruits. It will help your health maintenance.