[SUYE Ogapi] AcanthoPanax(Gasiogapi) Sprout Nature Fermentation Enzyme Herb-Made in Korea

-It was developed as an enzyme manufacturing method that collects only the young sprouts of Ogapi in May, when the active ingredient is most abundant, and allows it to ferment naturally in a jar.

-It is a product that has been carefully aged for more than 12 years by collecting only 100% domestic ogapi sprouts, and unlike conventional hot water soup recipes, only the native ogapi sprouts are collected in early spring and fermented in their natural state, so the deep flavor of the ogapi enzyme spreads in your mouth.

-Eco-friendly organic cultivation is rich in nutrients and contains healthy beneficial bacteria as it is fermented and aged for 12 years without adding preservatives, colors, and flavors.

-Dilute 20 ml (2 scoops) in water once and take on an empty stomach. It is recommended to drink 2~3 times a day. It can be mixed with shochu, makgeolli, beer, milk, etc., or used as a salad dressing.

-Storage method: Since this product does not contain preservatives, please keep it in a cool place such as a refrigerator away from direct sunlight.

-Capacity: 250ml x 1 bottle (1Box)