Fermented Black Garlic Maca [Domestic Garlic South American Andes Acid Maca] Supplement Odorless Soft Capsule Approximately 30 Days Supply (3)

The great thing about black garlic When garlic is steamed at a certain temperature, fermentation progresses with enzymes, turning the white garlic black and giving it a sweet and sour taste similar to prunes. Furthermore, black garlic is said to contain approximately 5 times more polyphenols and nearly 3 times more S-allyl cysteine than raw garlic, making it a favorite choice for people who want to stay healthy in their daily lives. The great thing about aged fermentation By aging and fermenting using special technology, we were able to suppress the characteristic odor of garlic. Furthermore, by wrapping it in a highly airtight soft capsule, you can drink it without worrying about the odor while taking advantage of the natural goodness of garlic. Powerful support ingredient Maca Maca also known as Peruvian ginseng. It has been cultivated for 2,000 years in the Andes highlands of South America, and many stories remain as a valuable nutritional source since ancient times. The maca we use is grown in the Andes highlands of South America at an altitude of 4,000 meters, higher than Mt. Fuji, and grown under the guidance of the Peruvian Ministry of Agriculture. The maca that grows in the highlands of the Andes has such strong vitality that it absorbs all the nutrients from the soil. Domestic production We ferment Fukuchi White Rokkata seeds from Aomori Prefecture with love, and check the quality at carefully selected factories. Manufacturing method In order to preserve the goodness of the precious garlic we received from our affiliated farmers, we do not use any additives for about 30 days, and we use the garlics own strength and humidity. Aged and fermented just by adjusting the temperature




Package size: 21.1 x 14.6 x 2.6 cm 160 g
Target age: Adults
Target Gender: Unisex
Main ingredients (supplementscosmetics): Garlic from Aomori Prefecture, Peruvian andes acid maca