Japanese Expertise
As the first to commercially cultivate red reishi, a task considered impossible to achieve for centuries, the Japanese are considered the experts in reishi cultivation.
The Mayuzumi family of Japan is considered one of the early pioneers and are dedicated in continuing the demanding but complex process of producing high quality red reishi cultivated in a natural and organic environment since the 1970s.
The Mayuzumi Reishi Strain
The Mayuzumi strain was discovered in 1976 during one of his forages in a small town in Gunma, Japan called Matsuida-cho. This proprietary strain is still used today in all Mikei products.
Uses natural wood-log cultivation
As not only the most complex form of reishi cultivation, natural wood-log cultivation is also the most labour intensive and time consuming when compared to other growing methods. It also closely replicates how it is grown in nature.
Other common practices such as wood box and wood pulp/paper cultivation would produce reishi that are considered inferior in quality when compared to reishi grown in natural wood-log cultivation.
Uses hot water extraction
Red reishi in its natural form is covered by a hard, indigestible substance known as chitin. To break down chitin, it has to undergo hot water extraction to guarantee the highest levels of bioactive compounds are being extracted. It also follows along the traditional practices used in ancient herbology.
Sourced from the fruiting body
The fruiting body of fungi is the part that normally grows above ground. It’s the part you probably think of when you think of a mushroom. A fruiting body consists of a stem and cap. Why is that important? The medicinal benefits that reishi is known and studied for is based on the whole herb.
Products using mycelium does not contain the same essential bioactive compounds, specifically ganoderic acid A, which is responsible for reishi’s cardiovascular health benefits.
Bitter is better
The most unique, identifiable, and well-studied active compound (found in the fruiting body) is ganoderic acid A. An easy test for the presence of ganoderic acid A can be determined by the bitterness of the red reishi extract. The more bitter it is, the greater amount of ganoderic acid present.
Just one capsule a day
While other reishi products on the market require you to take 3 capsules a day or more, you only need one Mikei capsule (16.6:1 extract) per day to receive the full benefits of red reishi.
It works
Mikei Red Reishi is the most trusted reishi product in Canada and has been used by customers worldwide since the 1990s.
Living and Breathing Reishi
Mikei is a family business with multiple generations involved. With their life surrounded by mushrooms, it only made sense for them to share the benefits of this revered herb with the world.
Reishi is their calling and the Mayuzumis will continue to devote and perfect their expertise in providing high quality red reishi. Each Mikei product is prepared by reishi experts to guarantee the highest Japanese standard of quality.
Mikei is a proud member of the Japan Reishi Association (JRA) – an international non-profit organization supported by industry leaders and government organizations. The JRA is dedicated to helping maintain the highest standards of product quality and business practices in the Reishi industry worldwide.
