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Description

Kiwami Kōso Enzymes is a traditional Japanese fermented enzyme drink made from 32 fruits, vegetables, herbs, reishi mushroom and kombu seaweed, slowly fermented for three years without industrial starter cultures or pasteurisation.

This long, natural fermentation keeps the enzymes and beneficial microbes alive and pre-digests the plant nutrients for easier absorption, supporting digestion, a balanced gut microbiome and the body's antioxidant defences.

Crafted on a regenerative Japanese farm, it is USDA, JAS, EU and Canada Organic certified, and every batch is third-party lab tested for heavy metals, mycotoxins and mould.

How to use

Shake gently, then dilute one 30 ml measure in a glass of room-temperature or lukewarm water, ideally chlorine- and fluoride-free.

Take once daily, preferably in the morning; it can also be taken after meals or before bed.

Keep it below 40°C and never add it to hot drinks, as heat can damage the living enzymes.

If you are new to fermented foods, start with a smaller amount and build up gradually.

Some people take 2–3 servings a day during a cleanse or fasting protocol.

It can also be stirred into cold-pressed juice or a salad dressing.

Store in a cool place away from sunlight and refrigerate after opening.

Consult a healthcare professional if you are pregnant, take medication, or have a medical condition.

Ingredients

Green papaya, umeboshi (Japanese apricot), pineapple, banana, carrot, moroheiya (Jew's mallow), spinach, water spinach, coconut sugar, red rice, brown rice, turmeric, galangal, ginger, aloe vera, tomato, cherry tomato, cucumber, noni, ponderosa lemon, mulberry leaf, guava (fruit and leaf), Jamaican cherry, lime, lemongrass, passion fruit, roselle hibiscus, longan honey, reishi mushroom (Ganoderma lucidum), Japanese kombu seaweed, brown sugar (fermentation substrate)

Kiwami Kōso Enzymes

Bionobo®

Organic Japanese kōso fermented 3 years from 32 fruits, vegetables, reishi & kombu. Living enzymes and pre & probiotics for digestion and gut health.

  • Digestive Enzyme Support
  • Microbiome Nourishment
  • Antioxidant Defence
  • Cleanse & Fasting Companion
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Description

Kiwami Kōso Enzymes is a traditional Japanese fermented enzyme drink made from 32 fruits, vegetables, herbs, reishi mushroom and kombu seaweed, slowly fermented for three years without industrial starter cultures or pasteurisation.

This long, natural fermentation keeps the enzymes and beneficial microbes alive and pre-digests the plant nutrients for easier absorption, supporting digestion, a balanced gut microbiome and the body's antioxidant defences.

Crafted on a regenerative Japanese farm, it is USDA, JAS, EU and Canada Organic certified, and every batch is third-party lab tested for heavy metals, mycotoxins and mould.

How to use

Shake gently, then dilute one 30 ml measure in a glass of room-temperature or lukewarm water, ideally chlorine- and fluoride-free.

Take once daily, preferably in the morning; it can also be taken after meals or before bed.

Keep it below 40°C and never add it to hot drinks, as heat can damage the living enzymes.

If you are new to fermented foods, start with a smaller amount and build up gradually.

Some people take 2–3 servings a day during a cleanse or fasting protocol.

It can also be stirred into cold-pressed juice or a salad dressing.

Store in a cool place away from sunlight and refrigerate after opening.

Consult a healthcare professional if you are pregnant, take medication, or have a medical condition.

Ingredients

Green papaya, umeboshi (Japanese apricot), pineapple, banana, carrot, moroheiya (Jew's mallow), spinach, water spinach, coconut sugar, red rice, brown rice, turmeric, galangal, ginger, aloe vera, tomato, cherry tomato, cucumber, noni, ponderosa lemon, mulberry leaf, guava (fruit and leaf), Jamaican cherry, lime, lemongrass, passion fruit, roselle hibiscus, longan honey, reishi mushroom (Ganoderma lucidum), Japanese kombu seaweed, brown sugar (fermentation substrate)

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Bionobo®

Fulvic cellular nutrition slow-extracted since 2019

Family-run European brand, founded 2019, working with fulvic and humic minerals, three-year fermented kōso and sun-dried shilajit.

Their standard sits before the label — origin, extraction method and molecular integrity, not the ingredient name. Their first product, alcalina, is purified in alkaline water over roughly two years with no chemical extraction.
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Kiwami Kōso Enzymes

Frequently Asked Questions

What is Kiwami Kōso Enzymes?

Kiwami Kōso Enzymes is a traditional Japanese kōso: a living liquid concentrate made by fermenting 32 fruits, vegetables, herbs, reishi mushroom and kombu seaweed together for three years.

The ferment is started with Effective Microorganisms (EM®) instead of industrial starter cultures, and it is never pasteurised, so its natural enzymes, organic acids and beneficial microbes stay active.

How do I take Kiwami Kōso Enzymes?

Dilute one 30 ml measure of Kiwami Kōso Enzymes in a glass of room-temperature or lukewarm water once a day, ideally in the morning.

Keep it below 40°C and never add it to hot drinks, since heat damages the living enzymes.

If you're new to fermented foods, start with a smaller amount and build up gradually.

How is Kiwami Kōso Enzymes different from a probiotic or enzyme capsule?

Most capsules contain isolated strains or concentrated enzymes on their own.

Kiwami Kōso Enzymes is a whole-food ferment, so you get enzymes, living microbes, prebiotic fibres, polyphenols and minerals together in their natural plant matrix.

The three-year fermentation also pre-digests the ingredients, which makes their nutrients easier for the body to absorb.

Is Kiwami Kōso Enzymes certified and lab tested?

Yes. Kiwami Kōso Enzymes is USDA Organic, Organic JAS, Canada Organic and EU Organic certified, and it also holds Halal and HACCP certification.

Every batch is third-party lab tested for heavy metals, mycotoxins, mould and harmful bacteria, and it contains no artificial preservatives.

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