Corporate philosophy

Providing happiness through fermented foods.

Message from CEO

We have developed and manufactured fermented supplement and foods especially NKG-kefir since 1983.
NIHON KEFIA develop 172 products related to Lactobacillus, yeast, fermented milk powder, Bacillus natto, Aspergillus, plant lactic acid bacteria and polyphenols based on Japanese original technology and Japanese ingredients.

We also focused on R&D. Currently, we are doing joint research with Kinki university, Kyushu university, Hiroshima university, Oita university, Nagasaki university and Doshisha university. From now on, we have obtained 11 patents.

More people visit Japan than before. Also, more people from Japan go abroad. We will introduce fermented foods manufactured in Japan to people around the world and we would like to help everyone's happiness.

CEO  Koichiro Tokumaru

Corporate overview

Company name NIHON KEFIA Co.,Ltd
Head quarters 13-16 Asahicho, Fujisawa-shi, Kanagawa,251-0054, Japan
TEL +81-466-27-3511
FAX +81-466-27-3513
Tokyo office 7F Naruse BLD, 3-18-7 Shibuya, Shibuya-ki, Tokyo, 150-0002, Japan
TEL +81-3-5464-2800
FAX +81-3-5464-2803
Establishment 30 April 1977
Capital 100 million yen
CEO Koichiro Tokumaru
Business Manufacture and sale of fermented foods, supplement and cosmetics.
OEM business
Joint research institutes Kyushu national university
Hiroshima national university
NIHON university
Kinki university



Postal code: 251-0054
13-16 Asahi-cho, Fujisawa-shi, Kanagawa, Japan
TEL: +81-466-27-3511

Tokyo office

Postal code: 150-0002
7F Naruse BLD, 3-18-7 Shibuya, Shibuya-ku, Tokyo, Japan
TEL: +81-3-5464-2800

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