The place where “Black and Mugwort Bikan Enzyme” is manufactured

``Black and Mugwort Bikan Enzyme'' is manufactured in the beautiful Joetsu region of Niigata Prefecture. I would like to introduce the scenery of Joetsu through photos.

The region is suitable for fermentation, with hot and humid summers and cold and humid winters. Furthermore, it snows and there is a temperature difference of more than 40 degrees a year, making it an environment where only the strongest bacteria can survive.

Be sure to try "Kuro to Mugwort Bikan Enzyme" , which is particular about its manufacturing location, manufacturing method, and ingredients.