1. TOP
  2. Have heavy physical work

Have heavy physical work

Aged-garlic specially grown in Aomori Prefecture is added to Royal Jelly. Royal jelly and garlic are believed to boost energy and have been consumed in many forms for a long time. One reason is that garlic is rich in allysine, which is an amino acid that contains sulfur. Yawata's Royal Jelly with Aged-Garlic helps you maintain your strength and lead an energetic daily life.

Energy providing “Ginger” is added to Yawata’s "Black Vinegar from Zhenjiang", which is popular and admired because of its traditional craftsmanship and Yawata’s technology.
We use "Black vinegar", rich in amino acids and organic acids, processed with the traditional Chinese manufacturing method, and Ginger from Kochi Prefecture, the No.1 producer in Japan. Inside the daily quantity of 2 capsules there is 100mg of Kochi prefecture’s ginger powder. Boost your metabolism with the power of amino acids in Black Vinegar for the body’s foundation, and ginger for your blood circulation.

The energy source, "garlic" has been added to Yawata’s "Black Vinegar from Zhenjiang", which has been one of our most popular and well-loved products because of its traditional craftsmanship and Yawata’s technology.
We use "Black vinegar", rich in amino acids and organic acids, processed with the traditional Chinese manufacturing method, and "black garlic", Fukuichi’s aged, white, six-clove garlic from Aomori prefecture. Inside the daily quantity of 2 capsules there is 100mg of Aomori prefecture’s Fukuchi white six cloves powder. It supports the health of those who want to stay energetic and active with both the power of amino acids in Black Vinegar of Zhenjiang for the body’s foundations, and the power of aged garlic.

Vinegar contains plenty of amino and organic acids. It is produced thanks to craftsmanship and years of experience and is a great source of energy.
At Yawata, we are particular about using the traditional Chinese manufacturing method, which uses yeast that is difficult to handle and ferments and matures for a period of 9 months. We only use the first pour of the vinegar, rich in amino acids and organic acids. We succeeded in putting it into capsules without loosing any of the nutrition, thanks to Yawata’s original technique.

Garlic yolk is a local specialty in the southern Kyushu region. Yawata starts by carefully selecting the ingredients. We chose "Fukuchi White", garlic grown in Aomori, in freezing winters and matured one by one for 30 days by craftsmen. Yawata uses only fertilized eggs. Passion for ingredients ensures high levels of nutrients and product safety.

Red vinegar is made by fermenting sake lees for more than a year. It has a distinctive taste and color. It contains concentrated nutrients such as amino acids.
Traditional Japanese "red vinegar", which has been used for Edo-style sushi, is used for Yawata's "Red Vinegar". The health power of "red vinegar" including organic acids and amino acids is concentrated and put into capsules. Plum extract from Wakayama prefecture is also added.

Nattokinase is an enzyme that is extracted from natto and added to our product, Aged Garlic with Egg Yolk, which is a traditional local specialty in southern Kyushu. Plenty of high quality garlic from Aomori Prefecture and fertile fresh eggs are used for Aged Garlic with Egg Yolk.