Japanese Expertise
As the first to commercially cultivate red reishi — a feat considered impossible for centuries — the Japanese are regarded as the foremost experts in reishi cultivation.
The Mayuzumi family of Japan, pioneers in this field since the 1970s, remain dedicated to the demanding and intricate process of producing high-quality red reishi grown in a natural and organic environment.
The Mayuzumi Reishi Strain
In 1976, during one of his foraging trips in Matsuida-cho, a small town in Gunma Prefecture, Fumimaru Mayuzumi discovered a remarkable strain of red reishi. This proprietary strain continues to be the foundation of all Mikei reishi products.
Natural Wood-Log Cultivation
Natural wood-log cultivation is the pinnacle of reishi growing methods — the most complex, labour-intensive, and time-consuming process. Yet it is precisely this dedication that produces mushrooms of unmatched potency and quality. This traditional technique mirrors how reishi grows in the wild, allowing the mushroom to develop its full spectrum of beneficial compounds naturally over time.
By contrast, other common methods, such as wood-box or wood pulp/paper cultivation, yield reishi that is widely considered inferior in quality. Only the natural wood-log method delivers the depth of potency and authenticity that true reishi demands.
Hot Water Extraction
Red reishi’s natural form is coated in a hard, indigestible substance called chitin. To break down chitin and unlock its full medicinal value, the mushroom undergoes hot water extraction. This process not only ensures the highest levels of bioactive compounds but also follows the traditional practices of ancient herbology.
Sourced from the Fruiting Body
The fruiting body — the above-ground part of the mushroom, consisting of a stem and cap — is the most medicinally active portion of reishi. Using the whole fruiting body is essential to preserving the full spectrum of its health benefits.
Products made from mycelium do not contain the same key bioactive compounds, particularly ganoderic acid A, which is central to reishi’s health benefits.
Bitter is Better
Ganoderic acid A (GAA) is one of the most unique and well-studied active compounds in reishi. It is found in the fruiting body only and can be detected by the bitterness of the extract. The more bitter the reishi, the higher the concentration of ganoderic acid, and the greater its potency.
Just One Capsule a Day
While many reishi products require three or more capsules daily, you only need one Mikei capsule — with a potent 16.6:1 extract — to enjoy the full benefits of red reishi.
It Works
Mikei Red Reishi Essence is one of the most trusted reishi products internationally and has been enjoyed by customers worldwide since the 1990s.