At Komagane Plant, giving the words of “Integrating tradition with technology”, Yomeishu is manufactured using more than 10 types of herbs as raw materials with the use of technology evidenced by many years of experience. Further, we also make every effort to stabilize the quality throughout the process by setting strict quality controls and work process standards of our own.
1. Making wine base
2. Mixing herbs In manufacturing Yomeishu, more than 10 types of herbs are immersed in a wine base, and it takes about two months for manufacturing of Yomeishu from the extraction of ingredients to the maturing. In the building of the wine base, a sweet and smooth wine base is made from steamed glutinous rice. And in the building of herbs, herbs are combined into the wine base according to the prescription.
3. Extraction of ingredients
4. Analyzation tests At the preparation plant, herbs are immersed in the wine base and extraction of ingredients and maturing are performed. An original manufacturing method for a herbal liqueur is used, where all the herbs are together immersed into the wine base. On the other hand, analyzation tests of Yomeishu are continuously performed according to our strict quality standards.
5. Bottling
6. Packing
After completion of maturing, Yomeishu is repeatedly filtered to be purified. Finally, bottling, labeling and storing in cases, are performed in a clean room of the bottling plant. Yomeishu is then delivered to you from this plant.
The herbs, the main raw materials of Yomeishu, are crude and natural ingredients. Since the herbs are a gift from nature, its harvest and the quality are influenced by climate throughout the year and the production environment. Therefore, it is important to maintain and assure the quality of herbs at high levels. Our company performs strict quality tests at every occasion before shipping from the home country - on arrival at a port of Japan and at warehousing at Komagane Plant, and only the test-passed herbs are used as raw materials for Yomeishu. Excellent efficacy of Yomeishu is only attained when strictly selected herbs are used.
Also, in manufacturing the product of Yomeishu, some tens of items for quality specifications, work process standards and equipment standards are established. These standards throughout the whole process from raw materials to the final process are called “Good Manufacturing Practice (GMP)”, in which the degree of progress or completion is presented by counting or quantitative specifications in each step of the process.
These strict quality controls are the first step to attaining the efficacy of Yomeishu.
Our hope is that as many people as possible drinking Yomeishu will reach foreign countries and regions beyond Japan.
