Since 1983, Nihon Kefia has been developing and manufacturing fermented supplements and foods, with a particular focus on NKG Kefir.

To date, we have created 172 products based on Japan’s unique fermentation technologies and ingredients. These include formulations using lactobacillus, yeast, fermented milk powder, Bacillus natto, Aspergillus, plant-based lactic acid bacteria, and polyphenols.
We are also deeply committed to research and development. Currently, we are engaged in joint research with several leading universities, including Kinki University, Kyushu University, Hiroshima University, Oita University, Nagasaki University, and Doshisha University. So far, we have obtained 11 patents.
As more people visit Japan and more Japanese people travel abroad, we aim to share Japan’s fermented food culture with the world—and contribute to global happiness through the power of fermentation.

CEO  Koichiro Tokumaru