Production Process
Fermented Plant Extract is manufactured in a GMP-certified facility.
Good Manufacturing Practice (GMP)
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Prevents human error throughout the manufacturing process.
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Helps prevent product contamination and quality deterioration.
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Ensures consistent quality across every product.
Quality is managed in accordance with Raw Material GMP standards and HACCP principles, including control at designated Critical Control Points (CCPs).
Sourcing
Because we value seasonality, each plant is harvested at its peak rather than all at once. Instead, seasonal ingredients are carefully gathered throughout the year. As a result, it takes approximately one year to collect all 75 plant ingredients used to produce our Fermented Plant Extract.
Extraction
Freshly harvested plant ingredients are processed immediately to retain their natural goodness. Each ingredient is carefully prepared in its own dedicated barrel and extracted over one to two months using only the natural osmotic pressure of brown sugar.
Throughout fermentation, every barrel is regularly and carefully stirred to ensure a consistent fermentation process.
Fermentation & Maturation
The extract is fermented and aged for over 3 years under natural temperature conditions.
Given the length of this process, we regularly carry out quality inspections throughout every stage of production to ensure consistent quality and safety.
Quality Control
Quality is verified through both in-house testing and independent third-party analysis.
Our in-house testing includes:
・physicochemical testing, such as pH, Brix, moisture content, alcohol content, viscosity, and acidity
・microbiological testing, including total aerobic microbial count, yeast and mold count, and coliforms
・sensory evaluation
In addition, third-party analysis includes:
testing for pesticide residues, heavy metals and arsenic, total aflatoxins, and nutritional analysis.
