Powerful Tomato
400 billion lactic acid bacteria per bottle, fermented tomato lactic acid bacteria, traditional Japanese multi-grain koji (barley, millet, foxtail millet, proso millet, amaranth, purple black rice, rice flour).
The product name has been changed. Specially Selected Tomatoes We carefully select tomatoes from Nagano Prefecture, where the most forest therapy bases exist in Japan. Even tomatoes that have been bathed in plenty of sunlight can be discarded due to just a small blemish. By not wasting them and appreciating nature's blessings, we have increased amino acids and enhanced functionality through fermentation while preserving their deliciousness. Unique Fermentation Method This fermentation method was devised by a former agricultural cooperative technician and Nagano food processing master who knows agricultural products inside and out. Through research and development, we have been able to determine the optimal fermentation time and temperature, evolving our fermentation technology in the best manufacturing environment. Patented University-Invented Lactic Acid Bacteria This lactic acid bacteria, developed through joint research at five universities including Shinshu University, uses the functional lactic acid bacteria "Crispatus" discovered in the intestines of infants to ferment tomatoes from Nagano Prefecture. Additionally, we have incorporated it into the final processed product to enhance the power of the lactic acid bacteria! Even if you are usually careful and think there are no health issues, your body ages with time.
- Company：阿部美創
- Price：Other
