How Shinshu’s Legendary Pickles Became the Secret Behind Aojiru Probiotics

What Makes Sunkizuke Special for Gut Health

Shinsu (長野県) is known as the “Land of Longevity” thanks to its clean air, mineral-rich water, and long history of fermentation, all of which help beneficial microbes thrive.

• Traditional pickling naturally promotes the growth of strong lactic acid bacteria (LAB).

• The sun-drying method concentrates the bacteria, giving Sunkizuke (酸漬け) its unique texture.

• These bacteria are grown on barley-leaf fiber, making the product vegan and suitable for people with allergies.

The same bacteria are collected, freeze-dried, and mixed into Aojiru’s Lactic-Acid-Bacteria Green Juice (400 / 90 g), providing 40 billion nano-sized CFU in each serving.

1. Fermentation

Barley leaves, kale, broccoli, and komatsuna are mixed with salt and left to ferment in Shinshu’s cool mountain air. This process creates a diverse community of lactic-acid bacteria that outcompete harmful microbes.

2. Sun-Drying (Sunkizuke)

The fermented mixture is spread on bamboo trays and sun-dried for two days. This step concentrates the bacteria and helps keep them stable at the nanoscale.

3. Freeze-Drying

The dried material is quickly frozen at -80°C and then dried further. This method preserves over 95% of the live bacteria, making a powder that stays fresh on the shelf.

4. Micronisation

The powder is ground into particles smaller than 200 nanometers. This increases the surface area and helps your body absorb it better.

5. Packaging

Each serving is packed in airtight, light-proof sachets (3g × 30), keeping the probiotics potent until you use them.

Everything Your Gut Gets From Sunkizuke Probiotics

• Each packet of our Sunkizuke probiotics contains 40 billion CFU, which is among the highest counts for a green-juice product.

• Our Sunkizuke probiotics are plant-based, so they are suitable for vegans, vegetarians, and people who follow halal-certified diets.

• Because the particles are nano-sized, research shows that those smaller than 300 nanometers can cross the intestinal lining more easily, facilitating their colonization of the gut.

• The prebiotic fiber from barley leaf and kale feeds the probiotics, making the drink a complete gut-health system.

Tip: Dissolve a packet in warm water (up to 40°C), milk, or yogurt to make a soothing “probiotic latte” that also gives you chlorophyll, lutein, and sulforaphane.

The Heritage Behind Every Sunkizuke Packet

A generation ago in Shinsu’s mountain valleys, families gathered their harvest and packed it into old wooden barrels with only sea salt and time. Over several weeks, the sun and careful tending turned these simple vegetables into tangy pickles that helped communities get through the coldest months.

AoJiru combines traditional knowledge with modern wellness by working with the same Shinshu families who started Sunkizuke fermentation in the 1800s.

How to Use It In Your Daily Routine

Tip: Try pairing it with a small serving of fermented kimchi or miso soup. This double-ferment approach can boost the production of short-chain fatty acids (SCFA).

Frequently Asked Question

Q: Are the probiotics truly “live” after shelf-storage?

A: Yes. Freeze-drying keeps the bacteria dormant, and they become active again when rehydrated. Lab tests show over 90% remain alive after 12 months.

Q: Is the product gluten-free?

A: Absolutely. The only grain used is barley leaf, which is processed to remove gluten proteins. We also offer soy-free options.

Q: Can I take it if I’m on antibiotics?

A: It’s safe to take, but we suggest waiting two hours between your antibiotic and the probiotic to help the probiotics work better.

Take the Next Step in Your Gut Health Journey

The Sunkizuke probiotic story brings together heritage, science, and taste. It’s more than just a supplement; it’s a piece of Japanese culture you can enjoy every day.

Shop the Shinsu-Powered Lactic-Acid-Bacteria Green Juice now at joyksg.com.