Raw materials and ingredients
Water, propanediol, cetyl ethylhexanoate, glycerin, triethylhexanoin, hydrogenated rapeseed oil alcohol, glyceryl stearate (SE), polysorbate 60, sake koji extract, Aspergillus / rice fermented extract, hydrolyzed yeast extract, cucumber fruit extract, Saccharomyces / comemnucus fermented liquid extract, yuzu seed extract, tururuishi fruit extract, isomerized sugar, crystalline cellulose, oxybenzone-4, arginine, stearic acid, BG, ethanol, sodium acrylate grafted starch, ammonium polyacrylate, dimethicone, titanium oxide Al hydroxide, caramel, carbomer, citric acid, phenoxyethanol, methyl paraben, perfume
What is Sake?
A by-product of making sake. It is rich in arbutin and free linoleic acid and is said to be good for skin as well as for eating, and it has long been said that the hands of Mr. Sakai (Sake artisan) who handles sake lees are beautiful.
What is a tank squeezing method?
Traditional manufacturing methods passed down from ancient times. It is characterized by the fact that it has a unique, highly fermented sake lees in order to lay down the sake rice in a cloth bag and gently squeeze it with its own weight and a little pressure.
Sake bottle pack easily in a short time
It’s a hot drink pack for television, magazines and blogs, but if you want to make it at home you have to use a mixer or blender, and it’s also very difficult to prepare and tidy up. If you have a food-made product, you can easily enjoy the Liquor Pack just by putting it on your skin.
Smooth skin with a wash-off pack containing the original sake lees extract
A rinse pack containing a rich nutritious extract of sake lees. By continuing to use it 2-3 times a week, it will wash away old keratin containing melanin and lead it to a white skin with a sense of transparency. Wa Food Maid is blended with the original sake lees extract extracted from the sake lees of Kawazu Shuzo, Kumamoto Prefecture. The domestic rice is milled mainly on sake rice of Aso, and the extract of sake lees that is squeezed gently in the traditional tank squeezing method using Aso spring water and Kumamoto yeast (Association yeast 9) is used.