GYOKUROEN Konbucha is made with Rausu kelp which ranks as the top quality kelp, living only in the Kunashiri island side of Shiretoko Peninsula (world natural heritage site), Hokkaido.
It is brown, tall and also called ‘Rishiri type enagaoni kelp’ in Japan (a scientific name is Laminaria diabolica Miyabe). Due to low production volume and high quality, Rausu kelp is the most expensive kelp.