認識酵素

step1. 步驟一
Yamato Kouso is made of over 60 fresh fruits, vegetables, seaweeds and alpine plants and herbaceous plants free of pesticides and pollution
Vegetables
Okra、Red pepper、Tomato、Eggplant、Bell pepper、Peas、Kidney bean、Cauliflower、Cabbage Broccoli、Japanese parsely、Chinese cabbage、Celery、Spinach、Romaine lettuce、Lettuce
Roots, seaweeds
Japanese yam、Burdock、Sweet potato、Taro、Pumpkin、Yam、Lotus rhizome、Asparagus、Japanese radish、Turnip、Cucumber、Ginger、Carrot、Bean sprouts、Corn、Tangle、Brown seaweed
Fruits
Japanese plum、Strawberry、Fig、Persimmon、Kumquat、Orange、Pear、Grapes、Japanese melon、Water melon、Mandarine orange、Peach、Apple、Melon
Herbs
Mushroom、Plantago asiatica、Persimmon leaf、Agrimonia pilosa Lycium barbarum、Oenanthe javanica Taraxacum platycarpum、Houttuynia cordata、Stellaria media、Young leaf of pine tree、Artemisia princeps、Crown daisy、Coltsfoot、Perrilla
The materials are selected for successful combination and effectiveness as we tend to offer balanced and full nutriment as well as quality enzyme.
step2. 步驟二
Osmosis extraction
By cutting the raw material into 2-3mm before extracting the sound components for complete extraction of enzyme from the vegetable and fruit by taking advantage of the osmotic pressure of sugar before eventually taking the concentrated essence, which contains the nutrients, phytochemicals and sound enzymes required by human body.
step3. 步驟三
Unique and traditional fermentation
The traditional fermentation is materialized using juniper barrels using exclusive and valuable yeast by following conventional practices. Besides preserving the nutriments and enzymes, the system is capable of creating additional benignant enzymes in the process and converting the nutriments, regulatory factors as well as enzymes among others into small and active molecules for easy absorption and use by human body.
step4. 步驟四
High-tech temperature fixing for ageing at 5 meters below ground
To assure active and stable enzyme, the ageing process is key, as the low-temperature environment at 5 meters below the ground allows impeccable ageing.
step5. 步驟五
Products bottling for successful anti-oxygen and pressure-resistant effects
The bottling process isolates light, heat and air and avoids oxygenation while assuring active enzyme thanks to its pressure-resistant bottle and safe cap design.
step6. 步驟六
Demanding QC Tests
Each and every lot of enzyme must undergo a thorough physical-chemical and microbe test to assure the quality before the same is released to the consumer.
Yamato Enzyme” Features
特點一
安心契作
•Made of farmland lease plants, alpine plants and seaweeds among other 60-plus fresh raw materials, the item comes with enriched yeast group series of 2-and-plus-month aging.
特點二
短期發酵熟成
•Different from other enzyme products available in the market undergoing different fermentation times, the Yamato Enzyme comes in a “shorter fermentation and aging”, where the vegetable enzyme and the physiologically active substances, vitamins and minerals are successfully preserved, so as the fresh microbe enzyme during aging.
Enzyme activity and time change
•Long-term ageing may force decomposition of enzyme, effective compositions, material medical compositions and vitamins in vegetables and only microzyme enzyme would remain.
Yamato Kouso’s 5 Key Rules
「Insist 1」
Clean and pollution-free materials
「Insist 2」
Traditional fermentation
「Insist 3」
Pure and additive-free
「Insist 4」
Japanese imports in original packing
「Insist 5」
Diverse features, full protection
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