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Time and hi-tech are the essence of our production process.Nothing is left to chance in the production of Manju (Japanese fermentation drink), on the contrary: state-of-the-art technology and high quality controls with ISO-9001 certification are matters of course, and, along with time, play an important role in the production of Manju.
A year passes from the beginning of the production of Manju to the finished product, during which it takes Manju several stages of fermentation and maturation to become what it is: the drop of long life. |
Our connection with soil is the origin of our agriculture.
When producing Manju, we are inspired by the thought that, with a foundation in a healthy agriculture, we are contributing towards the creation of a society where humans live in harmony with nature.
"My personal crucial experience came when, as a child, I was in my grandfather´s paddy fields, planting and harvesting, and through the process of watching and helping I found and came to value a harmonised association with nature. That inspires me to this day."
Nago Tô’ichirô, Founder and Managing Director
The path is the goal. Production of the drops of long life.
- Compilation of the ingredients
- Sorting and washing
- Inoculation (preparation with EM)
- Fermentation in several steps
- Maturation
- Filtering/seperation of the solids
- Sterilisation
- Filling