Fermented Red Ginseng Grand Jelly
The king of medicinal herbs, Korean ginseng, boasts a history of approximately 2,000 years. It is rich in ginsenosides (also known as ginseng saponins) and is said to draw so much nutrition from the soil that crops cannot be grown on the land for 10 years after harvest.
HYFRG (Fermented Red Korean Ginseng) uses lactic acid bacteria fermentation and enzyme processing to generate absorbable saponins (Compound K). (*HYFRG refers to Yakult Korea's fermented red Korean ginseng) We further enhance it by adding Okinawan soft-shelled turtle extract and blending the uniquely bitter Korean ginseng with hundred-flower honey to create a palatable jelly.
Our goal is to make this accessible to a wider audience by keeping the price of the premium Korean ginseng component reasonable.
HYFRG (Fermented Red Korean Ginseng) uses lactic acid bacteria fermentation and enzyme processing to generate absorbable saponins (Compound K). (*HYFRG refers to Yakult Korea's fermented red Korean ginseng) We further enhance it by adding Okinawan soft-shelled turtle extract and blending the uniquely bitter Korean ginseng with hundred-flower honey to create a palatable jelly.
Our goal is to make this accessible to a wider audience by keeping the price of the premium Korean ginseng component reasonable.
Product Overview
Content: 30 sachets
¥6,156 (Base price ¥5,700)
¥6,156 (Base price ¥5,700)
Key Ingredients
Fermented Red Ginseng Extract (HYFRG), Soft-shelled Turtle Powder (Okinawa),Mixed Flower Honey (Canada)
Nutritional Information（Per 10g sachet/Low Calories: 2.6 kcal, Zero Fat）
Energy: 2.6 kcal
Protein: 0g
Fat: 0g
Carbohydrates: 0.6g
Salt equivalent: 0.007g
Protein: 0g
Fat: 0g
Carbohydrates: 0.6g
Salt equivalent: 0.007g
Ingredients
Honey, apple juice, fermented red Korean ginseng extract, soft-shelled turtle powder / Gelling agent (thickening polysaccharides), acidulant, flavoring, sweeteners (acesulfame K, sucralose), calcium lactate, (contains apple, soy, and milk ingredients)
How to Enjoy
Take 1 to 2 sachets daily.
