Manda Fermentation
A Legacy of Fermentation for Life
Manda Fermentation's roots trace back to a sake brewery founded in the Edo period, over 300 years of fermentation heritage carried by a single family on Innoshima, an island in Japan's Seto Inland Sea.
That heritage was transformed in 1984, when founder Shingoro Matsuura, after 23 years of research, created Manda Koso: 53 plant-based ingredients naturally fermented for three years and three months, with no added microorganisms and nothing diluted.
The result is a formula rich in amino acids, vitamins, minerals and polyphenols, designed to nourish the body's own beneficial bacteria and support everyday vitality and wellbeing.
A rare, patient process
Over three years of natural fermentation, with no shortcuts, no added microorganisms and no dilution
Safe for everyone
Formulated to standards suitable for the whole family, including expectant mothers and children
Full traceability
Every product traced to its fermentation barrel, processing date and shipping route