Marubishi Soap - Kettle Boiling Method - Technology Introduction

The traditional method of Marubishi soap, carefully simmered in a large cauldron.

The "kama-daki method" involves using a large kettle to heat raw oils and fats with firewood for about three days, followed by a maturation period of approximately 90 days. Our company assesses the season, temperature, humidity, heat intensity, and, above all, the state of saponification, and we have inherited this traditional technique, said to be practiced by only a few in Japan, from our predecessors. Due to the long drying and maturation process, the product has a hard and difficult-to-dissolve nature, resulting in a smooth and silky finish, with a very fine lather as a characteristic. It does not tighten even in the dead of winter and has received positive feedback from those with sensitive skin. 【Features】 ■ Hard and difficult to dissolve ■ Achieves a smooth and silky finish ■ Produces a very fine lather ■ Does not tighten even in winter ■ Recommended for those with sensitive skin *For more details, please refer to the catalog or feel free to contact us.

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