For 47 years since its establishment, Echigo Yakuso has consistently focused on health,
We have been researching and developing products that combine the power of nature's wildflowers and fermentation.
The "material" of wild plants, the "vessel" of a ceramic kettle, and the "climate" of Joetsu, which is suitable for fermentation.
Ltd. is the only enzyme industry representative product that combines all three elements,
Approved as a recommended product by the Japan Adult Disease Prevention Association, a medical organization, for its quality and safety.
Drawing on the power of naturally occurring wild herbs, we deliver products that lead to health and smiles.
raw materials
In the Joetsu region of Niigata Prefecture, one of the nation's leading producers of mugwort, the "king of wild plants," we make no compromises in our selection of raw materials for our products. We carefully select high-quality local natural mugwort, horsetail, and dokudami, as well as ingredients from all over Japan and even overseas. Based on the concept of "Ichibutsu zentai," we use various parts of the ingredients as they are, including the skin and rhizome, so that the power of the ingredients can contribute to good health.
Fermentation and maturation
To ferment and mature the wild herb extracts, we are the only enzyme manufacturer in Japan to use "Yixing Purple Sand Jars," ceramic jars made in China's Jiangsu Province, the world's largest pottery town. The countless small holes in the jar allow for air permeability, which in turn increases the activity of the fermenting bacteria by allowing them to breathe. Furthermore, the characteristics and shape of the pottery generate far-infrared ray effects and natural convection currents. It also draws out the power of wild herbs and produces a mellow flavor and richness. The alcohol produced as a byproduct of condensing this wild herb extract in a condenser (distiller) is used as a raw material for YASO. YASO uses the alcohol produced as a byproduct of condensing this wild herb extract in a condenser (distiller) as a raw material.
Joetsu, the City of Fermentation
＜The Joetsu area of Niigata Prefecture, where THE HERBALIST YASO is manufactured, is a region suitable for fermentation, with high temperatures and humidity in summer and low temperatures and humidity in winter. In addition, the area is snowy and the temperature varies more than 40 degrees Celsius per year, making it an environment where only the strongest strains of bacteria can survive. Taking advantage of the characteristics of this climate, we manufacture and sell products centrally controlled in-house by using our own fermentation technology to produce enzymes at "nariyuki temperatures" without adjusting the temperature or humidity.
