In Okinawa, there is a kind of rice brandy known as awamori.
MOROMI Enzyme is the naturally fermented extract that comes from the kashije, or crude sake, that forms at the bottom of the barrel in which this awamori is destilled. For hundreds of years, kashije has been a popular beverage in Okinawa, where people live the longest in Japan. It is made by the natural fermentation of koji mold and yeast, a process that also yields
citric acid and a rich supply of essential amino acids, vitamins and minerals. This is said to be good for health, beauty and relieving fatigue.

MOROMI Enzyme contains an ample supply of naturally fermented
citric acid which stimulates metabolism through “citric acid cycle”. This process helps to break down and prevent buildup of fatigue-causing lactic acid. MOROMI Enzyme also contains a rich supply of minerals including calcium, iron and potassium. It is blended with muscovado for its refreshing taste. It is a mild acidic beverage that contains no artificial coloring or preservatives and has no side-effects on the human body. MOROMI Enzyme is the drink to try when feeling exhausted or weary from the heat.

Absolutely yes.MOROMI Enzyme is Recommended for ages 1 and up. To make it tastier for kids, it is a good idea to mix it with water, hot water, soymilk or sparkling water.

You can always enjoy MOROMI Enzyme for its low acidity (≥1%).

Drink MOROMI enzyme every day.

- Nothing added

Drink one to three glasses of MOROMI Enzyme straight with an attached cap (30 ml) every day.

- MOROMI Enzyme and water or MOROMI-Enzyme on the rocks

- Dilute 1 part MOROMI Enzyme with 1 part of water,hot water or sparkling water. It's verydelicious.

MOROMI Enzyme is the best served chilled and a good choice for beverages before and after playing sports.

- MOROMI Enzyme served as an aperitif

Once added to awamori or shochu (Japanese distilled liquor made from sweet potatoes, rice, etc.), MOROMI Enzyme will change into a light, low-acid aperitif.

 

Use MOROMI Enzyme to cook healthy and delicious dishes!

For cooking

- You can dress vegetables kneaded with salt (such as a Japanese white radish and cucumber), seaweed, or mozuku (edible seaweed , considered a delicacy when seasoned with vinegar) with MOROMI enzyme. Add miso, soy sauce, or sugar if you like.

- Citric acid can remove a fishy smell. Add MOROMI Enzyme when you prepare boiled fish. A light, low-acid taste will stimulate your appetite (such as sardine and mackerel).

What is Citric acid ?

Due to the way it relieves fatigue and maintains health, citric acid is a popular beverage among athletes.

What is the Citric acid cycle?

Cells making up the human body (60 trillion) covert nutrients from food into energy through the citric acid cycle (Krebs cycle or tricarboxylic acid [ATP] cycle). The Citric acid cycle is the most important energy-yielding process, which is vital for human survival. Proactively consuming Citric acid every day is important for maintaining a smooth Citric acid cycle. Lack of Citric acid leads to inactivation of the Citric acid cycle and the resulting overproduction of pyroracemic acid may produce lactic acid, the cause of fatigue. The lactic acid is not only responsible for muscle stiffness, such as shoulder stiffness, but also causes a variety of diseases after build up in the blood.

So, maintaining the Citric acid cycle will bring you good health. For this reason, consuming Citric acid every day is important and taking sufficient Citric acid will not make you feel tired and enhance metabolism, but bringing you good health and beauty.