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
・White Sugar free, natural sugar cane syrup is used
・Obtained clinical test data
・Blue light cut