GENMAICHA to asia area
It is a fermented food grown by rice, snow, and malt in Joetsu Myoko. We dried the handmade malt at low temperature without heating it and made it into a fine powder.
In the Joetsu-Myoko region, where humidity is high all year round, people have been using Koji to make fermented foods such as sake, miso and soy sauce since ancient times.
It is said that the enzymes produced by malt are expected to be effective in recovering fatigue, relieving constipation, dieting, preventing colds and influenza, and treating lifestyle-related diseases such as spots, wrinkles, dullness, and acne, as well as beauty.
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