For over 2000 years, the Japanese have used the koji fermentation method. That’s how they make vinegar, miso and soy sauce. Fermentation is a natural process that preserves and enhances foods.
“Koji” is the Japanese term for “cultured grain”. This food-based process starts with growing koji culture on cooked rice. As the Koji matures and ferments, it’s enriched with iron. Then, it’s harvested and processed into powdered koji iron.
Earth Source® Food Fermented Koji Iron:
Supports women’s health, especially during pregnancy, menstruation and puberty.
Is clinical...
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