We have fed our bodies helpful bacteria for centuries. In Japan, the living microorganism process of fermentation is called Koji. Koji is used to make a variety of foods commonly found in Japanese cuisine, such as Soy Sauce, Mirin, Rice Vinegar, Amazake, Sake and Miso. Evidence of Koji has been traced back to 9,000 years ago in ancient Japanese culture.
Typical Japanese meal with small plates
Fermented products have been used to treat many diseases for a number of reasons, including their nutritional value and ability to ward off pathogens. Our formulations draw inspiration from ancient Japanese fermentation practices, and contain Lactic acid bacterial derivations obtained from microorganisms living in the Shirakami Lake of Japan.
Shirakami Lake is known for lactic acid bacteria
At intō, we believe in harmoniously combining traditional ingredients with science to formulate high quality products proven to brighten, hydrate, and increase elasticity in your skin. Our other natural Japanese ingredients include Pholiota Microspora Polysaccharides–produced in the Yamagata prefecture—and Aloe Barbadensis Leaf Extract, obtained from fresh leaves of aloe vera in Miyakojima, Okinawa. All of our ingredients are expertly tested by a team of in house cosmetologists with over 40 years of experience.
Hand moisturizer final quality control in Japan
This proprietary complex of age-old lactic-acid fermentation methods and organic natural extractions is rooted in the nutrient-dense Japanese diet, considered one of the healthiest in the world. The synergy between nature and innovation is a special characteristic of the clean and balanced beauty we promote. Inspired by ancient eastern culture combined with the advanced ideas of the west, our Lip Moisturizer and Hand Moisturizer are made in Tokyo, designed in New York with balance in mind at every step of the process.