After extracting camellia oil, the remaining lees are carefully fermented with Ki-koji cultures commonly used in Japanese sake brewing. Through this process, we have succeeded in isolating concentrations 3.4 times richer in 14 types of amino acids*.

* Compared to before fermentation

Our camellia originate from the Goto Islands of Nagasaki, located at the western edge of mainland Japan. This dynamic flower blooms despite the harsh environment, producing seeds with the power to self-regenerate in a dazzling show of life force.

Over more than 30 years of research, we have dissected the camellia in its entirety to understand its rejuvenating properties. ULTIMUNE utilizes almost every part of the camellia, from its seeds to its petals and leaves, to maximize its potential and minimize waste. The key ingredient, Power Fermented Camellia+, was developed by upcycling the pressed oil residue through a controlled fermentation process.