Why Umeken

We combine the time-tested expertise of Japanese traditional medicine and cutting-edge research to produce effective, high-quality wellness products.

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Tradition

Rooted in over 300 years of Japanese medicinal ball making

During the prime of the Edo period (1683 ~ 1867), the use of natural herbs and various ingredients to produce “medicine balls” was popularized in the Toyama prefecture of Japan. These medicinal balls were portable and greatly increased the quality and life span of those who took them. It was from the Edo period that the foundations of Japanese Traditional medicine were slowly perfected, and passed down carefully through generations.

A descendant of such a family, Mr. Shoichi Inagaki opened a small ball-making company in 1958. Holding steadfast to the centuries-old tradition of hand pressing every ball and using only the best ingredients, the company grew steadily. In 1978, a partnership was formed with Mr. Hidekazu Sakamoto to establish Umeken® Co, Ltd. in Osaka and a few years later, manufacturing base was set up in Toyama.

Technology

Innovating wellness products

We conduct rigorous research to continually improve our manufacturing process and create innovative products.

Spirulina Japan
Patent No. 1877745

Patent for spirulina-manufacturing technique that maintains a high density of microelements.

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Patent No. 1608415

Technique patent for manufacturing football-shaped pills that are easy to ingest

L-Calcium Japan
Patent No. 28523692

Technique patent for manufacturing fermented L-type lactic acid calcium balls

Root kelp Japan
Patent No. 1385986

Technique for manufacturing kelp balls

Black garlic balls Japan
Patent No. 2004-347949

Technique for manufacturing food products using fermented black garlic extract and fermented black garlic powder

“Koso balls improved my energy."

I can now enjoy playing with my grandkids.

- Elizabeth

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Quality and safety

Ensuring safety and sanitation

Our products undergo strict FDA, USDA, and Health Canada entry reviews. Umeken manufacturing facilities are certified and regularly inspected by the Japan Health & Nutrition Food Association.

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Practicing high
manufacturing standards

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Daily cleaning

Each factory day begins with 2 hours of meticulous set up and ends with 2 hours of deep cleaning.

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Sterilized uniforms

Employees change into new sterile clothes during their shift.

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Pressure-controlled rooms

Each production room maintains its individual air pressure.

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Recognition and accolade
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