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Anniversary issue marking 20 years of Manju.
The special edition invites you on a journey of discovery. It was 20 years ago that ancient knowledge about the effect of plants was recreated in a new form. The natural power drink owes its name to the green papaya, which is called "manju-i" on Okinawa: Manju. Since 1994, the Japanese fermentation drink has been produced on Okinawa using state of the art technology, with green papaya, brown rice, rice bran and brown algae fermented with special microorganisms in a process lasting a whole year. It is this fermentation process that turns the papaya - known as the "melon of ten thousand year life" - into Manju, the elixir of long life.
Every drop contains the full force of nature and can be used in a variety of ways, hot or cold, with water, in your favourite drink or in cooked meals. The journey leads to Okinawa, where ancient traditions meet a sense of invention and sustainable development. It continues to Europe and numerous experiences and people for whom Manju plays a big part in their wellbeing. Valuable information, reports and suggestions are packed up for you. (October 2014)