Shanghai Blue Ribbon Trading Co., Ltd., Yamatoem Yamato, founded in 1946, is a subsidiary of Japan Yamato Enzyme Co., Ltd., focusing on the research and promotion of enzyme products, and is a pioneer in the enzyme industry
In 1946, Mr. Yamato Kunio, the founder of Yamato Enzyme in Japan, made a great wish to improve the health of the people in view of the serious threat to the living environment and health of the Japanese people, causing health trauma, and since then, Yamato Enzyme has been committed to promoting the health of the whole people. Daiwa Enzyme's corporate logo is also specially composed of six gourds - called "six scoops", which is pronounced the same as "no disease" in Japanese, representing the five organs (heart, liver, spleen, lungs, kidneys) and body, praying that Daiwa Enzyme can protect the health of every user. This corporate belief is still the same after 70 years, and we will continue to work hard to provide high-quality products to all users who support Daiwa Enzyme.
Since its establishment, Daiwa Enzyme Co., Ltd. has been engaged in research and promotion activities of enzyme products, not only for the Japanese people but also for the health of people around the world. In addition to enzyme stock solution products, we also manufacture more than 150 kinds of related products, such as lactic acid bacteria, enzyme preparations, enzyme cosmetics, and enzyme baths, and sell them in more than 2,000 pharmacies, beauty salons, and department stores in Japan. Since 1991, the sales network in other countries has first marketed its series of products to Taiwan, and has also exported a large number of products to China, Singapore, the United States, Europe, South Korea and other places. Continuous research and development of fermentation products is the company's greatest insistence, and Daiwa Enzyme's R&D team will continue to work hard for the health of all mankind.
Dozens of raw materials are fermented from the skin to the seeds, and then the concentrated essence is extracted, and this technology has been passed down from generation to generation. With many years of experience, under the most suitable environment and time, we carefully and carefully carry out fermentation operations using ancient cypress barrels and unique fermentation seeds rich in aspergillus and yeast to obtain a rich comprehensive group of good enzymes and various beneficial ingredients. After the fermentation is completed, it is matured at a low temperature in a low-temperature tank 5 meters deep for 2 months to 1 year.
No preservatives or quality stabilizers are added during the manufacturing process, and although additives and preservatives can improve production efficiency, they will damage important nutrients, hinder the operation of microorganisms, and greatly reduce the efficiency of enzymes. Therefore, Daiwa Enzyme adheres to the traditional fermentation technology and gives all users peace of mind and quality assurance.
