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 does 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 the 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.