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.”
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.
