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Macrobiotic Enzyme Made in Japan

Recipe Designer: Michio Kushi

A Japanese researcher, who studied and introduced a Japanese traditional diet, “Macrobiotic” based in Boston, the United states. Nominated for the Nobel Peace Prize in 1995. 

・No additives, Pesticide free (Accredited by IBD, International Certification Authority)

・Fermented for 8 years, fermented three times

・Low GI

・White Sugar free, natural sugar cane syrup is used

・Concentration 100%

・Obtained clinical test data

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Pratina Series


・Skin regeneration

・Skin Lift-up

・Acne improvement

・Pore care

・UV cut

・Blue light cut