What is Kumejima Enzyme
It is fermented food made from Okinawa's organic vegetables, fruit, wild grass, and others fermented only with syrup containing rare sugar.
We are developing products in various forms, such as "Kumejima Enzyme Drink" which is the fermented liquid bottled as it is, "Spirulina Kumejima Enzyme" which is a blend of the dried enzyme powder and Spirulina, and "Strained Lees of Kumejima Enzyme” which is left after extracting the fermented liquid.
Production of Kumejima Enzyme
We manufacture Kumejima Enzyme at our factory specialized for enzymes in Kumejima, Okinawa Prefecture. After washing raw ingredients of vegetables, wild plants, and fruits, we add rare sugar syrup to soak the ingredients. Once it is fermented, we filter the liquid, fill it into a bottle, and ship it from our Yamanashi factory.
Features of Kumejima Enzyme Drink
- Strong fermentation power as fermenting raw materials of 80 kinds
Although common enzyme drinks are made from dried materials, Kumejima Enzyme is characterized by fermenting raw materials as they are. Strong yeast bacteria is present, so making it a strong fermented extract.
- Ferment only using rare sugar syrup
Rare sugar syrup is a new sweetener containing rare sugar expected to prevent overweight. It has been confirmed that this syrup has a good effect on body fat by long-term consumption.
Sugars such as white sugar, brown sugar, or honey, etc. are not used at all.
- Fermentation with SGF of Spirulina extract
By using SGF in fermentation which is the source of Spirulina’s vitality, a stronger enzyme drink was created. This SGF has a power to activate good bacteria such as lactic acid bacteria.
- No additives, preservatives, or coloring used
Even if you take good enzymes for the body, if it contains additives, it will be a waste of enzyme.
Kumejima Enzyme Drink is 100% undiluted. Additives, preservatives, or coloring are not used at all.
Yeast is alive
Kumejima Enzyme Drink is subjected to heat sterilization treatment at about 90 to 92 °C for 1 minute to 2 minutes according to the Food Sanitation Law, but some heat resistant enzymes (they do not die even at 100 °C or more) are present.
Approximately 8.8 million yeast strains per ml can be confirmed in Kumejima Enzyme Drink and Kumejima Shekwasha Enzyme Drink after heating and bottling.
Yeast in Kumejima Enzyme Drink
Yeast in Kumejima Shekwasha Enzyme Drink
Kumejima Enzyme Drink
Kumejima Shekwasha Enzyme Drink
Strained Lees of Kumejima Enzyme