
Red Koji
Red koji — rice fermented with the Monascus family of yeasts — has a long history in East Asian food culture, where it has been used as a fermentation starter, a natural colouring agent and a traditional food for centuries. Red Koji is Yotsuba Japan's daily formulation built around this fermented rice, joined by chitosan, policosanol from rice bran, pine needle and olive leaf extracts. A premium Japanese take on a heritage ingredient.
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120 mg red koji · 380 mg chitosan · pine needle & olive leaf · 3 capsules a day · adults 18–70
A HERITAGE FERMENTATION
Red koji — rice fermented with the Monascus family of yeasts — has centuries of history in East Asian food culture as a fermentation starter, natural colouring and traditional food. Its deep red colour, distinctive aroma and umami character made it a fixture long before it became a supplement.
THE SUPPORTING FOUR
Chitosan, a dietary fibre derived from crustacean shells. Rice bran extract containing policosanol, the plant fatty alcohols naturally present in rice bran. Pine needle extract, from a long East Asian and Korean herbal tradition. And olive leaf extract with its polyphenol hydroxytyrosol.
MADE IN JAPAN, CLEARLY LABELLED
A heritage-led formulation made to GMP standards in Japan, with a deliberately traditional character.
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