The fresh, high-quality products to garlic as raw material, the use of none chemical additives, in a certain temperature and humidity conditions, unique to the Japanese technology so that in a month-long period of self-fermented slowly mature. In maintaining the original garlic various components of nutrition, on the basis of its antioxidant activity and the ability to enhance the effectiveness of 10 times! As a result of the fermentation mature production technology, elimination of raw garlic original stimulate strong odour, so that the elderly and children are also easy to use.