How long is kiwami fermented, and why does that matter?

Each batch is fermented for three years across four distinct stages, kept at low temperature so the enzymes stay active rather than being denatured by heat. The slow, cold ferment is what builds a high-strength, living enzyme concentrate, where a few days or weeks of fermentation, or none at all, cannot.

How do I take kiwami, and how much?

kiwami is a concentrated liquid, so a little goes a long way. As a general guide, take a small measure diluted in a glass of water, ideally chlorine- and fluoride-free, and build gradually with your own tolerance. Confirm the exact serving on the product label, and start low if you are new to fermented enzymes.

Is it gentle and natural?

Yes. kiwami is an organic fermented koso made from whole fruits, vegetables and mushrooms, with no heat or pasteurisation in the ferment. The enzymes work with the body to help it shed accumulated matter gently, rather than forcing it. Mild changes in digestion in the first days can be part of the process; ease back if needed.

How does kiwami fit with alcalina and the re:set protocol?

alcalina prepares the body by remineralising in living, ionic form; kiwami brings the three-year fermented enzymes for digestion and a deeper detox; re:set is the guided protocol built around them. Many people follow one with the next, paired with conscious, low-toxin habits and clean water.

How should I store kiwami, and what is its shelf life?

As a living ferment, kiwami is best kept cool and out of direct sunlight, and refrigerated once opened to keep the enzymes active. Check the bottle for the exact storage guidance and best-before date, which we confirm against the current product label before each batch ships.

Fermented for 3 years Kiwami® 極み | Organic Kōso Fermented Pre and Probiotic Enzymes | 720ml

01 / 09

Fermented for 3 years

01 / 09

32 organic plantsFruits, Algae, herbs & Mushrooms.

3-year fermentno starter cultures

Living, never pasteurisedenzymes stay active

JAS & USDA organicdocumented every batch

kiwami®

Fermented kōso enzyme drink

Name: Kiwami® 極み | Organic Kōso Fermented Pre and Probiotic Enzymes | 720ml
SKU: BN-KIWA-1
Availability: OutOfStock

4.9 · 9 reviewsSold out

€111,00

€3,70 / serving · 30 servings · lasts ~1 month

Kōso is Japan's traditional art of long-fermenting whole foods into a living enzyme concentrate. Kiwami is the highest expression of it, crafted exclusively from certified organic & pesticide free, regenerative farm, a rarity even in Japan today.

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Dispatched within 24-48 hours

Organic farming fermented kōso

Three-year natural ferment, no starter cultures

Antioxidant-rich living enzymes and probiotics.

Free 24 to 48h (EU) express shipping over €140

30-day satisfaction guarantee

Helps restore digestive flow and nutrient absorption
Supports the body's natural cleansing pathways
Promotes sustained energy and mental clarity
Rich in naturally occurring antioxidants
Supports healthy skin from within
A gentle daily ritual for long-term vitality

Take a 30ml measure diluted in a glass of water
Use chlorine- and fluoride-free water where possible
Build gradually with your own tolerance
Start low if you are new to fermented enzymes

(ingredients marked with * are certified organic):

Green papaya, umeboshi (Japanese apricot), pineapple, banana*, carrot*, moroheiya (Jew's mallow), spinach, water spinach (kangkong), coconut sugar, red rice*, brown rice*, turmeric*, galangal*, ginger*, aloe vera, tomato, cherry tomato, cucumber*, noni*, ponderosa lemon, mulberry leaf, guava (fruit and leaf), Jamaican cherry, lime*, lemongrass*, passion fruit*, roselle hibiscus*, longan honey, reishi mushroom (Ganoderma lucidum), Japanese kombu seaweed, and brown sugar (used during the fermentation process).

JAS and USDA organic certified crops
A slow, natural three-year fermentation
Confirm the final panel against the current product label
3rd party Lab Tested for heavy metals, mycotoxins, mold and harmful bacteria.

Natural Gut Motility Is the Key

All sickness begins in the gut.
Hippocrates

The Only 100% Organic Kōso Enzyme on the Market

Organic from the very beginning.

Like traditional sauerkraut, kimchi and sourdough, exceptional kōso starts with exceptional ingredients. Healthy plants grown in living, organic pesticide free soils carry the rich microbial & yeast diversity that has guided natural fermentation for generations.

Rather than relying on shortcuts, Kiwami® is crafted exclusively from 32 certified organic fruits, vegetables, mushrooms and algae, then slowly fermented for three years, honouring the traditional Japanese method from beginning to end.

USDA Organic
Organic JAS
Canada Organic

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Time and patience are the main ingredients.

Most modern enzyme drinks are made for mass production. Kiwami® respects the slow pace of Japanese tradition.

OGA family AT THE FARMA lifelong CRAFT

Meet Oga SAN a true shokunin

Twenty-five years mastering one craft.

In Japan, a shokunin is someone who dedicates a lifetime to perfecting a single craft. That is Mr. Oga.

For over 25 years, he and his family have produced traditional organic kōso with uncompromising attention to detail.

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A natural reserve

Far from pesticide farming contamination.

The ingredients are grown in the heart of a protected natural reserve, far from any farm using pesticides. That is what creates the conditions for genuinely organic cultivation.

Living water. Living soil.

Effective Microorganisms (EM®) rich water.

The Oga family's farm relies on 150-metre-deep underground water, free from surface contamination. Enriched with EM®, it nourishes living soils and supports healthy, resilient plants.

Our First Batch Took 8 Years

Five years rebuilding the soil.

The master spent five years restoring the soil through trial and error, creating a living ecosystem where healthy plants could thrive naturally, without synthetic pesticides or fertilizers.

it´s called koso

Thirty-two plants ferment together for three years.

Ten families, from citrus fruits to kombu seaweed. Tap any one to read which plants are inside it and what it supports.

Organic whole foods become something extraordinary.

Fermentation doesn't just preserve the harvest, it unlocks its full potential.

One serving, diluted in room-temperature water.

The kōso method behind kiwami

32 ingredients ferment for three years before a single drop reaches your glass

Kōso is the Japanese long-fermentation practice behind kiwami. The microorganisms already living on the fruit, vegetables, mushrooms and seaweed break the nutrients down themselves, so what you drink is already pre-digested. That matters most for a gut worn down by processed, enzyme-poor food.

She takes 30 ml a day, diluted in water.

0132 carefully selected botanicals valued in Japanese kampo medicine.
02Layered for fermentation
03One of Japan's quiet wellness traditions
04Longevity begins in the gut.

“Kiwami® is our tribute to Japan's forgotten fermentation tradition. While the West has embraced miso, kimchi and natto, they are only a glimpse of a much deeper culture where long fermentation has been valued for generations as part of daily nourishment and lifelong wellbeing.”

The bionobo founders

The Enzymes at Work

Kiwami's enzymes: a catalyst for autophagy.

Living, active enzymes help trigger autophagy, the body's own process for clearing out damaged cells and renewing from within. Here's what that shows up as.

Antioxidant Support

Helps the body counter oxidative stress.
Cellular Renewal

Feeds the same process autophagy depends on.
Glowing Skin

What shows up outside when digestion works within.
Flatter Stomach

Less bloat, easier digestion.
Weight Management

Supports metabolism as part of a healthy routine.
Nutrient Absorption

Pre-digested nutrients, easier to take up.
Deeper Detox

Supports the body's own cleansing pathways.
Better Breath & Body Odor

Cleaner digestion shows up outside too.

Compare Your Daily Ritual

Five gut rituals. One clear comparison.

Kiwami is a three-year fermented whole-food concentrate. See how it compares with four familiar gut-wellness formats.

Viewing Kiwami 1 / 5

Scroll horizontally to compare

Compared on Kiwami Kombucha Water kefir Probiotic capsules Digestive enzymes

Ingredient base 32 organic fruits, vegetables, mushrooms and algae. Sweetened tea. Sugar water, often with fruit. Selected strains with capsule carriers. Concentrated enzymes with capsule or powder carriers.

Fermentation time Slow-fermented for three years. Typically fermented for days to weeks. Typically fermented for one to three days. Not a fermented drink; manufacturing varies. Not usually sold as a fermented food.

Culture method Started with EM, without industrial starter cultures. Brewed with a SCOBY. Cultured with water-kefir grains. Specific strains selected and measured. Enzymes selected by activity, not live culture.

Whole-food matrix Fermented with its 32 whole-food ingredients. Tea-based fermented beverage. Water-based fermented beverage. Capsule format without a whole-food matrix. Concentrated enzymes without a whole-food matrix.

Serving format 30 ml concentrate diluted in water. A full ready-to-drink glass or bottle. A full ready-to-drink glass. One or more capsules. Capsule, tablet or powder, often with meals.

Taste and ritual Deeply fermented, diluted once daily. Tart, fizzy and tea-forward. Lightly sweet and fizzy. Nearly tasteless capsule routine. Nearly tasteless capsule or powder routine.

Storage Store cool; refrigerate after opening. Raw versions commonly need refrigeration. Commonly refrigerated. Varies by strain and formulation. Typically shelf-stable.

Category descriptions reflect common market formats. Formulas and storage directions vary by brand, so always read the label.

100%Batches lab-tested

Lab-tested, organic and properly fermented, with the final panel confirmed against the current product label.

6 certifications. One Standard.

USDA, EU, IFOAM, Canada Organic Certified farm, Halal, HACCP.

Stable without additives. No pasteurisation.

The fermentation creates a naturally stable environment without artificial preservatives. Store it cool and refrigerate after opening, following the guidance on the bottle.

Download lab reports

Who Is It For?

Who should take Kiwami? Who shouldn't?

Kiwami may be for you if

You're preparing for a detox protocol
You're coming out of a detox protocol
You want to do an enzyme fast
You struggle to go to the bathroom regularly
Gas, bloating, acid reflux or an upset stomach
Poor digestion is keeping you up at night

Kiwami may not be for you if

You're not ready to build better eating habits
You want a quick fix, not a practice
You won't meet this enzyme with real respect

Kiwami is the wisdom of the earth, concentrated in a bottle. Meet it with the same respect that made it.

A glowing skin is a reflection of a healthy gut microbiome.

30 ml in water, once a day.

01

Measure 30 ml

One serving of the concentrate, poured with the cap or a small measure.

02

Dilute in quality water

Room-temperature or warm water, chlorine- and fluoride-free where possible.

03

Keep it below 40°C

Heat above 40°C can affect the fermented matrix, so never mix it into hot drinks.

04

Take once daily

Morning to start. Consistency matters more than quantity. Can be taken after meals or before bed too.

It's food, not a supplement. It's real food. The standard is once a day, but if you're going deeper, cleansing, purifying, or your gut just feels inflamed, two or three times a day is no problem.

Find your rhythm

Adults

One 30 ml measure diluted in a glass of water each morning is the standard daily ritual.

Building up

Many move to two or three times daily, for example morning, midday and before an evening meal.

Enzyme Fast

3-4 measures through the day, diluted in water, for 1-2 days as a cleansing protocol.

Sensitive users

Start with a smaller measure and observe for a few days before building up.

On medication

If you take medication or have a medical condition, consult a qualified healthcare professional before use.

Kōso is a fermented food, not a medicine. Always listen to your body. If you have a medical condition or take medication, consult a qualified healthcare professional before changing your routine.

Below 40°C, always. Heat is the one thing that undoes three years of fermentation.

Quality waterCold-pressed juiceSalad dressing

One 30 ml ritual, four uses: water, juice, dressing and fasting prep.

kiwami® is not only a digestion drink. The same measure works in quality water, brightens a cold-pressed juice, blends into a fermented salad dressing with olive oil and lemon, and prepares the body in the days before and after fasting, our re:set® or a cleanse protocol.

For daily digestion For nutrient assimilation For fasting preparation For juices and dressings

sunlight in a bottle

One year in the field. Three years in the barrell.A lifetime of longevity.

Below 40°C, always. Heat is the one thing that undoes three years of fermentation.

See the ferment, and how to take it.

A living kōso ferment matured for three years, honouring one of Japan's best-kept traditions. See where it comes from and how to take it.

Go deeper into the ferment.

Guides and films on the koso tradition, the three-year method, enzymes and the wider protocol.

View all guides

FilmThe three-year koso, from harvest to bottle Watch · 6 min

GuideThe complete kiwami® guide Read the guide

TraditionJapanese koso fermentation Read the guide

DietWhy modern diets are enzyme-poor Read the guide

ProtocolHow to prepare for re:set® Read the guide

More filmsKoso fermentation explainedReading an organic certificateThe fermented dressing recipeFasting with kiwami®Pairing with alcalina®

What customers say

4.9 9 reviews

Questions? We’re happy to help.

Straight answers on the koso, the three-year ferment, dosing and how kiwami fits the stack.

Still curious? Email our team

Koso is a traditional Japanese organic ferment of fruits, vegetables and mushrooms, matured into a living liquid enzyme. kiwami layers 32 organic ingredients: fruits such as green papaya, umeboshi, pineapple, banana, noni, guava and passion fruit; vegetables and greens like carrot, moroheiya, spinach and cucumber; roots and spices including turmeric, galangal and ginger; plus reishi (lingzhi) mushroom and Japanese kombu seaweed.

29 of the ingredients are certified organic, and the ferment is started by Effective Microorganisms (EM) rather than industrial starter cultures. Verify the final ingredient panel against the current product label before relying on it.

The body is estimated to use more than 5,000 different enzymes for its vital processes, yet it makes only around 300 to 500 of them itself, so the rest must come from food. Pasteurisation, pesticides, cooking above 40°C and processed foods leave modern diets short on active enzymes.

kiwami is fermented for three years, so its enzymes, along with the minerals, vitamins and antioxidants of the ferment, arrive pre-digested and ready to absorb, a living counterweight to enzyme-poor food. As Dr. Hiromi Shinya put it, enzymes are the medicine of the future. This is a supportive food, not a treatment for any condition.

An ordinary probiotic or enzyme supplement is often a single isolated strain, frequently heat-treated or pasteurised, and supports mainly surface digestion. kiwami is a whole-food ferment of 32 ingredients, cold-fermented for three years without starter cultures, carrying living enzymes alongside a pro- and prebiotic load. It is what probiotics have tried to be for decades: a living food to support digestion, nutrient assimilation and the gut's natural balance.

Food supplements are not a substitute for a varied, balanced diet and a healthy lifestyle. This product is not intended to diagnose, treat, cure or prevent any disease.