We derive our K2 from Natto using non-GMO Soybeans. Natto is a traditional Japanese food made from fermented soybeans and is the highest food source of natural K2!  


Please read the 5-step process, from the supplier, regarding the fermentation to a soy-free Natto.

Step 1: Infusion of Non-GMO Soybeans, purified water and Natto strains of K2.

Step 2: Automated control of fermentation, using Bacillus subtilis and 16 fermentation parameters that are fully controlled through an automated system.

Step 3: After 24 hours of fermentation, we gain highly reactive raw material that the Natto strains release;  NattoZyme™ and Extra NattoK2™.

Step 4: High speed of centrifuge, this rids of impurities thoroughly to ensure highly active feature of raw materials.

Step 5: Ceramic Membrane: This process rids the fermented raw materials of any bacteria and/or impurities.


The process of fermentation and extraction removes soy from the product, however, if you have a soy allergy, we recommend speaking with your physician or healthcare professional for their input on whether or not this product is safe for you to use.