Dropwort , Mugwort , Lentinus edoe , Carrot ,
Balloon flower ,Pine Leaf , White Mulberry
Leaf, Muscadine, Chuinamul, Shepherdspurse,
Jilgeongi (Young Leaf),
Dandelion (Young Leaf), Persimmon Leaf,
Kkodeulbaegi, Fulva, Bamboo Shoot,
Barley Shoot, Polyginatum odoratum Ohwi,
Sarmentosum, Korean Ixeris, Lance Asiabell, Mogwa,
Tomato, Cucumber, Grape, Bower Actinidia,
Pumpkin, Apricot, Apple, Pear, Trifoliate
Orange, Citron, Aloe, Angelica, Lizard Tail,
Houttuynia Cordata, Kale, Beet, Kuzu Vine,
Ginger, Batatas, Arctium Lappa,
Lotus, Sea Tangle, Sea Mustard, Kelp,
Hijikia, Hamcho, Yeongju Mushroom,
Unji Mushroom, Oligosaccharide, Brown Sugar

Sannyacho is an extract made by aging various edible wild herbs, sea plants, mushrooms, fruits and seeds
in traditional pots for more than three years.
Since its ingredients grow with all the benefits that nature offers, Sannyacho is rich in nutrients and provides vitality.

Fermented Beverage - Sannyachowon


* Fructooligosaccharide 30%, Brown Sugar 10%, Parsley 2%, Carrots 0.2%, Bellflower 3%, Shiitake mushrooms 3%, Mulberry leaves 3%, Radish tops 1%, Carrot tops 2%, Pine needles 3%, Tomato 0.5%, Cucumber 0.5%, Mung beans 0.3%, Plantago major (young leaves) 0.3%, Dandelion (young leaves) 0.3%, Persimmon tree leaves 0.3%, Persimmon 0.2%, Bamboo Shoots 0.3%, Barley Grass 0.3%, Grapes 0.2%, Kiwi 0.2%, Pumpkin 0.2%, Plums 3%, Apple 0.2%, Pear 0.2%, Tangerine 0.2%, Citron 0.2%, Burdock 0.2%, Potato 0.2%, Sweet potato 0.2%, Lotus root 0.2%, Wheat shoot 0.2%, Corn 0.2%, Spinach 0.2%, Cabbage 0.2%, Lettuce 0.2%, Green pepper 0.2%, Pumpkin Seeds 0.2%, Eggplant 0.2%, Watermelon 0.2%, Green laver 0.2%, Cactus 6%, Purslane 0.2%, Honeysuckle 0.2%, Green tea 0.2%, Houttuynia cordata 6%, Mint 0.2%, Radish 0.2%, sweet wormwood 0.2%, Red beans 0.2%, Safflower seed 0.2%, Broccoli 0.2%, Crataegus fruit 0.2%, Poria cocos 0.2%, Dong quai 0.2%, Dried orange peel 0.2%, Cassia seed 0.2%, Peas 0.2%, Auricularia polytricha 0.2%, Licorice 0.1%, Oyster mushroom 0.1%, safflower(young leaves) 0.1%, Ginger 0.1%, Chinese yam 0.2%, Coriolus versicolor 0.2%, Bok choy 0.1%, Walnuts 0.1%, Schisandra 0.2%, Cudrania tricuspidata 1%, Balsam apple 0.1%, Flammuling 0.1%, New bits (roots) 0.02%, Cherry 0.01%, Jujube 0.01%, Asparagus 0.01%, ogapicha 0.01%, Chinese matrimony vine 0.01%, Brown seaweed 0.01%, Celery 0.01%, blueberry 0.01%, loquat 0.01%, Guava 0.01%, cherry 0.01%, Plums 0.01%, Water spinach 0.01%, Acacia 0.01%, Muskmelon 0.01%, Laver (seaweed) 0.01%, Melon 0.01%, Avocado 0.01%, butterbur 0.01%, Peanuts 0.01%, Autumn squash 0.01%, Figs 0.01%, Strawberry 0.01%, quince 0.01%, Pineapple 0.01%, Papaya 0.01%, Melon 0.01%, Cauliflower 0.01%, Shepherd's purse 0.2%, Aster yomena 0.2%, Korean lettuce 0.2%, Thistle 0.2%, Agrimony 0.2%, Jerusalem artichoke 0.2%, Loofah 0.2%, Ladybell 0.2%, Evening Primrose 0.2%, Coconopsis lanceolata 2%, Lettuce 0.2%, Lady bell leaves 0.2%, Mugwort 0.2%, Fatsia 2%, Buttercups 0.2%, Chrysanthemum indicum 0.2%, Zawadskii 0.2%, Brassica rapa 0.2%, Kelp 0.2%, Fusiforme 2%, Angelica Utilis Makino 0.2%, Apricots 0.2%, Arrowroot 0.2%, That Artemisa capillaris 0.2%, Achyranthes 0.2%, Bluet 1.5%, Purslane 0.2%, Leaf vegetables 0.2%, Sound liar 0.2%, colt's-tail 0.2%, Curcuma longa 0.2%, Acanthopanax koreanum extract 0.2%, Salvia plebeia 0.2%, Chicory 0.2%, Saposhinikovia seseloides 0.2%, Rubus coreanus fruit 0.2%, Mulberry 0.2%, Solomon´s seal 0.2%, Hosta longipes 0.2%, Yacon 0.2%,

 

Dilute Sannyacho four or five to one with water,
and drink it several times a day. You can enjoy
more flavor if you take it with other powder products.
Also, Sannyacho is good for dressing,
seasoning or preparing various sauces.
Warm Sannyacho just is also good in the winter.

Fermented Beverage - Sannyachowon