★ Sample ★ 【Contents】 360ml per bottle (4~6 times diluted) × 3 types set [Features] ◇Ginger syrup Plenty of ginger from Kochi Prefecture, which is the No. 1 production volume in Japan, is used to condense nutrients in the best fermentation state. A dry type with ginger. ◇Lemon from Hiroshima Prefecture Plenty of lemons from Hiroshima Prefecture are used. A rich syrup that is not too sweet and takes advantage of the taste of lemon ingredients. ◇Plum syrup Plenty of Nanko plums from Wakayama Prefecture are used. The original mellow aroma of plums and the deliciousness of the sourness spread in your mouth. 【How to enjoy】 You can enjoy it by mixing it with carbonated water or alcohol, or it is perfect for accent dishes such as dressings and simmered dishes! [Handling examples] ◇Retailers (organic/natural food stores, etc.): As tasting, in-store sales. ◇Esthetic/yoga class: A cup of rest in the classroom, introduced to customers, and sold at the store. ◇Cooking class: Recipe materials, as an introduction to students. ◇Organic restaurants and cafes: As ingredients for meal menus and in-store sales. ◇Ryokan and accommodation facilities: As ingredients for meal menus and as products for souvenir corners. It has been well received by various industries. 【Product Description】 Syrup made by fermenting the entire ingredient without using even a drop of water From the monoel -naturi-, nurtured by the power of nature The exquisite fermented syrup series "Fermented Megumi" was born. ■Only 3 ingredients The entire ingredient is fermented without using even a drop of water, and it also contains "plum blossom lactic acid bacteria ®", which is said to be at a high level in the industry. The fermentation state is thoroughly controlled by measuring sugar content/pH twice a day, and it is packed tightly in glass bottles that are good at maintaining flavor, quality, and hygiene in the best fermentation state. ■What is fermentation good in the first place? "Fermentation" is when food and other foods are changed into a form that is "beneficial" to humans due to the action of microorganisms. On the other hand, the antonym of fermentation is "decay", which means to change into a form that is "harmful" to humans. [Benefits of fermentation] ・Nutritional value increases, new nutritional components are generated ・Nutrients are easily absorbed ・The aroma and flavor increase and become more delicious. ・Deliciousness is maintained ・Improve the intestinal environment After fermentation, there are many things that are good for both the five senses and the body. Let's prepare your health and beauty with the flavor and nutrition that can be bathed in the flavor of fermentation. ■How to eat Dilute 4~6 times and enjoy. ■Raw materials ・Ginger (from Kochi Prefecture), honey, lactic acid bacteria (bactericidal lactic acid bacteria) ・Nanko ume (from Wakayama Prefecture), beet sugar, vegetable lactic acid bacteria ・Lemon (from Hiroshima Prefecture), beet sugar, vegetable lactic acid bacteria If you have any questions, please feel free to contact us.