- 100+ INGREDIENTS - Vegetables, Fruits, Seaweeds, Mushrooms -
Leafy vegetable mix (cabbage, lettuce, asparagus, broccoli, rape blossoms, celery, cauliflower, spinach, chingensai, suiki, spring chrysanthemum, chisha, parsley, sprouts, perilla), Fruit vegetable mix (cucumber, winter melon, tomato, eggplant, pumpkin, bitter melon, watermelon, corn, okra, bell pepper), Root vegetable mix (daikon, turnip, ginger, uddo, yamato, yam, potato, sweet potato, carrot, lotus root, taro, burdock, lily root), Fruit mix (apple, quince, loquat, ume, strawberry, akebi, kumquat, apricot, sudachi, fig, mandarin orange, iyokan, kiwi, persimmon, peach, cherry, melon, grape, plum, pear), Brown sugar, crude sugar, malt sugar, galactooligosaccharide, sugar beet, glucose, ume extract, Bean mix (green beans, green peas, broad beans, soybeans, black soybeans, red beans), Mushroom mix (shiitake mushrooms, shimeji mushrooms, eringgi, jellyfish, maiko, enokitake) Cereal mix (black rice, brown rice, barley, bare wheat, red rice), Seaweed mix (kelp, wakame, aosa, hijiki, nori, mozuku, tengusa), Herb mix (dandelions, crimson, clover, aoki, jacobe, yukinoshita, kimihihiki, hinata taikochichi, sugiina, itadori, seri, artemisia, persimmon leaves, pine leaves, cedar leaves, persimmon leaves, octopus leaves, mulberry leaves), koji, yeast, lactic acid bacteria
- 1-YEAR FERMENTATION - Prebiotics and Probiotics -
A century-old traditional drink, Koso has good bacteria which are Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus casei, Lactococcus lactis. And galactooligosaccharide and dietary fiber are included as prebiotics. Dandelion Greens, Asparagus, apples, Burdock, Barley, Seaweeds act as prebiotics ingredients.