Reliable and effective Japanese oldest health food of enzyme for all ages

Reliable and effective Japanese oldest health food of enzyme for all ages

Active enzymes and effective microorganisms

Assist your metabolism and keep your body in good condition

This is one of the main products in our Shimamoto enzyme series that has been loved for over 60 years.

To make this vegetable fermented food, carefully selected fruits and vegetables are used to extract

a fermented liquid,which is then cultivated together with natural yeast and various effective microorganisms.

They are stabilized with sugars to ensure they remain active until intake.

The method of intake is very simple:

just take two to three spoonfuls using the attached spoon, three times a day. 

Add to yogurt or milk for an even better taste.

The rich and fruity sweetness is suitable for people of all ages, from children to the elderly.

Taking active enzymes the easy way!
BAIEMU KOSO (enzyme) contains live effective microorganisms and enzymes.
Yeast and lactic acid bacteria are extremely rich in nutrition.

They contain a balanced range of nutrients such as essential amino acids, B vitamins,

minerals and nucleic acid. 

Through efficient delivery of these to your body, you will experience even stronger effects. 

The substances will be delivered to your body in an active state,

and assist your digestive system and improve digestion,

help improving bowel movement, and support your health from the inside.

All of our ingredients are carefully selected.

We use ingredients produced in Japan, such as fruits and vegetables grown at our partner farms

that practice the Shimamoto microbial agriculture method as well as our own farms.

We use plant extracts taken from these fruits and vegetables, with absolutely no additives,

which makes our products safe and suitable for everyone from small children to the elderly.

It is a tasty and easy health routine that can be started with just two to three spoonfuls a day.

The Shimamoto microbial agriculture method is a cultivation method that involves soil building using microorganisms and enzymes and maximizing vital force of crops.
Based on our ideology of following the providence of nature, we have researched and systematized

the function of microorganisms and the workings of enzymes.
In addition to Japan we have outlets in various locations including China, South Korea, and Malaysia,

and our knowledge has been handed down for more than 60 years.