NKG

Since 1983, NIHON KEFIA has been a pioneer in developing and manufacturing fermented supplements and foods, with a particular focus on NKG-kefir. The company has created 172 products featuring Lactobacillus, yeast, fermented milk powder, Bacillus natto, Aspergillus, plant lactic acid bacteria, and polyphenols, utilizing proprietary Japanese technology and ingredients.

NIHON KEFIA is also dedicated to research and development, collaborating with esteemed institutions such as Kinki University, Kyushu University, Hiroshima University, Oita University, Nagasaki University, and Doshisha University. The company has been awarded 11 patents to date.