Fermented sprouted brown rice
Recommended for those who are not fond of brown rice!
"Fermented Sprouted Brown Rice" is a type of sprouted brown rice with high nutritional value, fermented with lactic acid bacteria using a unique patented method without adding any additives. Since it is made from sprouted brown rice of Akebono rice grown in Okayama Prefecture, you can enjoy it with peace of mind. The fermentation process enriches it with amino acids, making it delicious and easy to eat. By simply mixing 10cc of it with one cup of regular white rice before cooking, you can quickly absorb the amino acids from fermentation and the nutrients from the sprouted brown rice. The raw material used is Akebono rice from Okayama Prefecture. Fermenting the sprouted brown rice breaks down the starch and protein contained in the rice into glucose and amino acids, enhancing its sweetness and umami. We also accept OEM manufacturing with your desired content volume and package design, as well as the sale of raw materials for food and feed use. Please feel free to contact us for inquiries. [Features] - Uses Akebono rice from Okayama Prefecture, which is rich in starch - Improved digestibility and nutritional value compared to regular brown rice - Fermented using a unique patented method without any additives - Enhances nutritional value while simultaneously increasing deliciousness *For more details, please refer to the PDF document or feel free to contact us.
- Company：デイエイアイコーポレーション
- Price：Other
