Certification of Organic, ISO 22000,

- Aged Black Garlic does not have the unique unpleasant taste of garlic at all through the aging process, which increases polyphenol content, thereby producing the water-soluble sulfuric amino acids called S-Allyl Cysteine(SAC) that do not exist in raw garlic.

As a result, black garlic's antioxidative activity dramatically increases compared with raw garlic, giving you far better health benefits.

- We use only the top grade garlic that grows in the sea breeze of Namhae Island, the treasure trove of pristine nature.

- Differentiated raw material effectively ensures the efficacy of the Namhae garlic.

- Because it contains the pure water, the blue sky, and the pristine nature of the home of the clean sea, just as they are.