KyotoThis is point of the origin.

Research of Lactic Acid Bacteria, and yogurt production began at the base of Mt. Yoshida, Sakyo-Ward, Kyoto-City.
It was about the end of the Meiji Era.

When Kakutaro Masagaki was young, he faced many difficulties.
In 1930, in memorial of completion of the new Kenseigakkai building. Kakutaro Masagaki sits in the middle. Many people have worked together to spread yogurt such as its production and supply.
Development of ground-breaking advertisement activities using airplanes, ad-ballons, etc.
Full-page advertisement in the Osaka Asahi Shimbun on November 27, 1936.
Kazuoshi Masagaki tours throughout Japan giving lectures on "Sokin" product.






Kakutaro Masagaki (Physician) was impressed by “Prolongation of Life: Optimistic Study” written by Elie Metchnikoff
Kakutaro Masagaki frist tested the Lactic Acid Bacteria therapy on his own body. He could achieve treatment of stomach disease and change in a healthy body.
From this, his desire "to share this joy with as many people as possible by the benefits of Lactic Acid Bacteria" was born, and his research began.
Started manufacturing and selling yogurt in Kyoto first time in Japan
Yogurt was made the night before, and delivered by bicycle early the next morning. A student dormitory was built to help in the work, and students were hired for part-time delivery. After delivering yogurt in the early morning, the students went to school.
Established co-culture cultivation methods with 4 strains of LAB
"Elie", which contained four types of Lactic Acid Bacteria culture fluid and a sugar solution was developed and sold. It was sweet and nutritious. This is the origin of modern Lactic Acid Bacteria beverage in Japan.
Established Elie Co. Ltd. & Research Institution “Kenseigakkai”
Along with establishing a company to deliver and sell Elie, "Kenseigakkai" was established as a research institute to carry out further research development.
Joint research with Kyoto University
Physician Kakutaro Masagaki continued to carry out joint research with Professor Kinsuke Kondo of the Agricultural Department, and Professor Ren Kimura of the Faculty of Medicine, Kyoto University.
became well-known by innovative advertisements and customer relationship
Advertising by airplane became a topic of conversation on the streets. However, product sales using a showy advertising strategy was not the purpose. A thorough and polite explanation, as well as proper education of health management was provided to the clients.
Kakutaro’s fist son, Kazuyoshi Masagaki, established co-culture cultivation methods with 8 strains of LAB, sold as “Sokin L”.
And research continued, leading to the development and sales of "Sokin L" which improved "Elie". Next, "Jyunsei Sokin" which can be stored for a long period of time and is easy to carry, was developed. Lactic Acid Bacteria, seemingly dead, is stored alive in a dried powder.
Kakutaro Masagai passed away (63 years old)
Established Sokin Pharmaceutical Co., Ltd.
"Jyunsei Sokin" was sold as a medicinal and drug product by Ohki Co., Ltd., Shionogi Shoten (current: Shionogi & Co., Ltd.). Explanatory meetings and workshops were frequently held for distributors. Kazuyoshi Masagaki and others devoted themselves to the education activities.
Started joint research with Amy Medical School
"Jyunsei Sokin" could be carried to the workplace in powder or pill form, and its efficacy was verified by joint research with the army. This was the last product to deliver live Lactic Acid Bacteria.
Elie Mechnikov, a biologist of Institut Pasteur
Guidance document to establish Kenseigakkai (joint research with Kyoto University)
Explanatory pamphlet of Elie
Detailed explanation of the efficacy of Lactic Acid Bacteria.
Postcards distributed to regular customers of Elie
Signboard of Jyunsei Sokin advertised as a medical drug.

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Turing Point #1

From Milk to Soy Milk

Kazuoshi Masagaki tours throughout Japan giving lectures on the "Sokin" product.


Dissolved Sokin Pharmaceutical Co., Ltd. due to World War Two
Due to the war, the factory was moved to Matsumoto city, Nagano Prefecture. With the collapse of the Japanese economy after the war, business could not be maintained and the company was dissolved. However, Kazuyoshi Masagaki and others continued their research, experimenting with soy milk as the base material. Since dairy milk was difficult to obtain due to the wartime shortage, they decided to use soy milk from soy beans instead.
Established co-culture cultivation methods with 16 strains of LAB
Ten years earlier, Kazuyoshi Masagaki studied under Kouzui Otani, who was also studying bacteria in Dalian, China. Kouzui Otani was not only a scientist and researcher, but was actually the 22nd Abbot of Nishi Hongan-ji, devoted to Buddhism.
Kouzui Otani suggested to Kazuyoshi a method to abstract the active ingredient from fermenting Lactic Acid Bacteria, according the description in "Daihatsu-Nehangyo (Mahayana Mahaparinirvana Sutra)."

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Turing Point #2

From Living Lactic Acid Bacteria to Secretion

Kazuyoshi, eldest son of Kakutaro Masagaki. Actively supports his father's research.
A hint regarding Lactic Acid Bacteria(LAB) Extract Fermentation was found in the description of the Mahayana Mahaparinirvana Sutra
The sign in the laboratory established by Kouzui Otani and Kazuyoshi Masagaki. Here, Kazuyoshi carried out his research.





From LAB to its secretion
Kazuyoshi Masagaki publicized and explained the efficacy of Lactic Acid Bacteria / co-cultured secretion by lectures at the national Diet (current public hearing). He described that the actual nutritional value was in the secretion produced during culturing, rather than the live Lactic Acid Bacteria. This was hinted at in the description of "Milk→Dairy→Curds→Butter→Ghee" in the Daihatsu-Nehangyo (Mahayana Mahaparinirvana Sutra). It was written that Ghee, the final phase, was "the best, and contains all of the various medicines." This ghee was determined to be Lactic Acid Bacteria secretion, and was further researched.
Fermentation Filtrate of LAB, “Ajinochie”, was released.
The secretion (fermented and filtered fluid), which is made by culturing Lactic Acid Bacteria based on soy beans, was developed for household and industrial use. "Aji no Chie" was sold as food improving liquid.
Preservative for fresh foods was released.
"Aji no Chie" was used to preserve natural materials, such as sushi and bread, by increasing the life and natural taste. The fermented and filtered liquid was used to maintain freshness of the natural material. However, since it contained components of the soy milk, it had the disadvantage of easily changing the properties of the products due to yeast fermentation. In addition, the age of additives such as synthetic preservatives and food coloring in food industry around 1965 began, and sales of "Aji no Chie" started to wane.
Soil improvement liquid for no-chemical farming was released.
Fermented and filtered Lactic Acid Bacteria liquid gained recognition as a soil improvement liquid for organic agriculture. It was used to increase soil microbes and encourage healthy root cells. (later improved, and is currently sold as "Excel G")
Bronze statue of Kozui Otani.
Currently, it is in Fuji Factory.
LAB Extract Fermentation was regularly used as a preservative for natural materials in many shops.

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Turing Point #3

From Fermentation Filtrate to Extract Fermentation.

First model of "Chitsu"
Second model of "Chitsu"
Fifth model of "Chitsu"
LAB Extract Fermentation for medical agencies "Albex"
Single drink type "Lactis"












Established the method extracting active ingredients from fermentation filtrate of LAB
Extraction of only "Lactic Acid Bacteria secretion" and "material to protect Lactic Acid Bacteria cells" from fermented filtered liquid is successfully performed. Current "LAB Extract Fermentation" is born.
LAB Extract Fermentation “Chitsu” was released.
"Chitsu" named after "Chie-tsuutatsu (transmission of wisdom) in Buddhist sutras is sold as health food. This can be called the finished product of "LAB Extract Fermentation". Kazuyoshi Masagaki establishes "Bussin Kagaku Seikatsu Kenkyukai, Co., Ltd." with his nephews, Masakazu and Masakatsu Fukui. (Currently B&S Corporation Co., Ltd.)
Kazuyoshi Masagaki passed away (84 years old)
Initiated clinical researches
Not just a part of the health boom, "Chitsu" is introduced with scientific proof. Various research is initiated.
Opened pesticide-free and organic soy bean farm in Fujinomiya, Shizuoka.
Starting with the raw material, everything is handled directly by the company in order to ensure safe and secure production.
Opened new factory in Fujinomiya, Shizuoka
New factory is built to improve safety and quality.
Published a research paper in medical magazine “Oncology Report” in Geece.
Research on the immune activation effect is carried out by emeritus professor Takehiko Fujino, Faculty of Medical Sciences, Kyushu University, and Dr. Osami Nada, Rheology Food Laboratory, Co., Ltd.
LAB Extract Fermentation for medical institutions, “ALBEX”, was released.
"Chitsu" is used in medical sites, but the need for medicinal products also increases. "Albex" becomes one of the most widely used supplements by medical agencies. (According to a questionnaire given to 1000 doctors of the monthly magazine "Kenko to Iryo (Health & Medicine)")
LAB Extract Fermentation, diluted type, “LACTIS”, was released.
The name of the company is changed to B&S Corporation Co., Ltd.
Published a research paper in Europe magazine “Immunology Letter”
Research on the immunoregulatory effect by Professor Toru Abo, Graduate School of Medicine, Niigata University .
As the passion to study Lactic Acid Bacteria continued down each generation, Lactic Acid Bacteria was improved from a living bacteria to a fermented and filtered liquid, to an extract, and then a supplement beneficial for people's health. Seeking to enhance people's health for approx. 100 years. Further research is underway.
Started Exporting
Obtained certification of Good Manufacturing Practice (GMP) for Health Food (Fuji Factory)
Established Beijing B&S Corporation in China
B&S Co. The third Director Masakatsu Fukui (center)
Oncology report (top)
Immunology Letter (bottom)
Currently, various seminar and lecture are held