Oh mammy’s Exclusive
Hakko Drink "OhMiki"
Improve Your Gut Health with the Power of Live Probiotics!
"Miki," the Longevity Fermented Drink
A miracle from the islands of Amami and Okinawa!
Miki is a traditional lactic acid-fermented drink that has been passed down for generations on the islands of Amami and Okinawa.
It is rich in probiotics/lactic acid bacteria, which help improve intestinal health and provide a variety of health benefits.
This Miki is believed to combat high blood pressure, arteriosclerosis, lower limb varicose veins, atopy, constipation, depression, and seasonal allergies, receiving high praise from medical professionals.
With its sweet and sour gentle flavor, Miki is enjoyable for all ages, from children to the elderly.
It is a drink that excels in taste, nutrition, and digestion.
Mayumi Motoki, the founder of Oh Mammy, was captivated by Miki and traveled to Okinawa to learn the authentic methods of making it from several local Miki-making masters.
She conducted extensive research to reproduce it in the U.S. Oh Mammy's Miki is made with rice and sweet potatoes and undergoes fermentation.
The ingredients are carefully chosen based on the season, with special attention given to the water, resulting in a high-quality product.
Another important element they cherish is "prayer."
The name OhMiki originates from "Omiki," which refers to the sacred sake offered to deities and is said to have originally been a type of mouth-chewed sake.
It has been an essential drink during Okinawa's "Umachii," a traditional harvest festival, and the August festivals in Amami, according to the old lunar calendar—both of which are events wishing for a bountiful harvest and the health of the villagers.
Miki, or "Omiki," is a prayer-filled sake offered to the gods (though OhMiki does not contain alcohol).
At Oh mammy, we believe it is important to offer not just a health drink that is merely superficial, but to faithfully recreate and communicate the thoughts and prayers of the people who have cherished the history and traditions of the ancient Japanese islands, as well as to express gratitude towards nature.
We hope that our OhMiki connects people and contributes to their health and happiness. With gratitude for the workings of microorganisms, we carefully brew and produce it.
We invite you to try Oh Mammy's OhMiki at least once!
The Power of "Miki" Highly Praised
by Health Professionals
A Longevity Drink that Offers a Variety of Health Benefits!
"Hidden Best Seller" Supporting Longevity in the Amami and Okinawa Regions
An excerpt from the commentary by Dr. Tomoyuki Mukai, a physician from Amami Oshima and director of the Mukai Clinic, a medical corporation.
Original article (Japanese) → 特撰街Web
Miki is a traditional fermented drink well-known throughout Amami. I enjoyed homemade Miki as a child, but on the mainland—even within Kagoshima Prefecture—there is no culture of drinking Miki.
Amami Oshima is often referred to as the "Island of Longevity," as it seems that the proportion of healthy and long-lived individuals is relatively higher compared to other regions. Many people here reach the age of 90, and among my patients, quite a few appear strong enough to visit the clinic independently, despite their advancing age.
"Doctor Praises Fermented Power, Uses It as a Nutritional Supplement for Inpatients"
Miki, being a fermented food, offers excellent benefits for intestinal health. It is effective for alleviating constipation and helps reset intestinal flora, maintaining it in good condition.
At my clinic, we sometimes provide Miki to inpatients who have lost their appetite and are unable to consume regular meals. While we typically prescribe medical enteral nutritional supplements, many elderly patients prefer Miki instead.
In addition to being a fermented food, Miki boasts good digestibility and high nutritional value, making it a suitable alternative to standard nutritional supplements.
I often recommend sweet potatoes to my patients at the clinic.
The white liquid that oozes from a cut sweet potato contains a compound called yarabin, which has a laxative effect. Combined with its abundant dietary fiber, it effectively alleviates constipation. Dietary fiber also aids in cholesterol excretion.
Moreover, sweet potatoes have the highest vitamin C content among root vegetables. Their vibrant yellow color comes from beta-carotene, a type of carotenoid pigment.
Both vitamin C and beta-carotene possess antioxidant properties that may help prevent arteriosclerosis and high blood pressure.
It is also possible that the beneficial components of sweet potatoes enhance the health-promoting effects of Miki.
(Source https://www.we-heart.com/2017/01/31/be-okinawa-life-by-okinawa/)
"Experts in intestinal microbiota research are amazed! In just 1 ml of Miki, there are a staggering 100 million live lactic acid bacteria!"
Excerpt from the explanation by Yoshimi Benno, Ph.D., Director of the Benno Laboratory at the RIKEN Center for Sustainable Resource Science
Original article (Japanese) → 特撰街ウェブ
I was curious about the types of bacteria present in Miki and their functions in the intestines, so I brought Miki back to the lab for investigation. What I discovered was astonishing: Miki contains approximately 100 million lactic acid bacteria per milliliter. This concentration is indeed comparable to that found in yogurt (fermented milk). Therefore, it is not an exaggeration to call Miki "yogurt made from rice."
＊＊＊ Additional Information ＊＊＊
Fermented plant products, such as vegetables, contain “plant-based lactic acid bacteria,” which are more resilient than the “animal-based lactic acid bacteria” that proliferate in milk to make yogurt. These plant-based bacteria are more likely to reach the intestines, as they can withstand stomach acid and bile acids. Koudo Koizumi, an emeritus professor at Tokyo University of Agriculture and a specialist in fermented foods, explains, "Plant-based lactic acid bacteria thrive in harsh environments."
＊＊＊ ＊＊＊ ＊＊＊
By the way, the primary lactic acid bacteria responsible for the fermentation of Miki is called “Leuconostoc.” This beneficial bacterium is also involved in wine fermentation and is likely endemic to sweet potatoes.
There are surprisingly many beneficial bacteria in the intestines of centenarians from Amami!
In addition to Miki, I collected another sample on my trip to Amami: fecal samples from centenarians and their family members. I obtained samples from a 100-year-old woman, her daughter in her 70s, and her granddaughter in her 30s. The goal was to investigate the number of bifidobacteria present in their feces. Bifidobacteria are the most abundant beneficial bacteria in the human intestines, and their quantity serves as an indicator of the intestinal environment's health.
In healthy adults, the typical count is around 10 billion. Generally, this number decreases with age, dropping to an average of 1 billion for those in their 60s to 80s. However, when we examined the intestinal bacteria from the feces I brought back from Amami, we found that the number of bifidobacteria in the intestines of the 100-year-old woman was an impressive 3.1 billion. Her daughter's count was 77 billion, and her granddaughter's was 74 billion, yielding astonishing results.
For many years, I have visited regions known as "longevity villages" to analyze the intestinal microbiota of the residents. The aim was to identify the common bacteria found in those who enjoy long, healthy lives and to understand how this knowledge can contribute to extending healthy life expectancy.
In recent years, it has finally become clear that fecal bacteria that produce butyrate (short-chain fatty acids) and bifidobacteria, which are the most abundant in the intestines, are key to healthy longevity. I have labeled these two types of bacteria as "longevity bacteria."
Miki is rich in lactic acid bacteria, which differ from bifidobacteria. However, lactic acid bacteria also support a healthy intestinal environment and promote the growth of beneficial bifidobacteria.
From this perspective, it can be said that Miki contributes to the health and longevity of the people of Amami.
