Certification of HALLA, GOST-R, ISO 9001,

- Aged Black Garlic does not have the unique unpleasant taste of garlic at all through the aging process, which increases the 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 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.

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