AIYA produces matcha with a flawless Quality Control System.
AIYA established a production line integrating hygiene management, safety guarantee for products, facility maintenance and management and food defense measures. We predict future risks, identify important points of control to prevent risks. We monitor and record those points continuously in all processes from arrival of raw materials to production and shipping.
AIYA is a pioneer in the industry, seeing matcha as food and analyzing matcha objectively based on scientific (mathematical) evidences. Our quality control department provides original product specifications which include requirements from customers, such as color difference, moisture, particle size along with analysis of general live bacteria, colon bacilli, mold and yeast.
AIYA has obtained the following third party certifications and guarantees to deliver safe products.
An approved certification, enacted by Global Food Safety Initiative (GFSI), which is an integration of ISO 22000, the international standard for food safety management system, and ISO/TS 22002-1, the advanced ISO 22000.
A food mark which indicates that it is permissible under the Islam. This certification defines a standard for food that do not contain forbidden foods by Islam, and is granted to compatible products after inspection for raw materials, production process and product quality, etc.
A food mark which indicates that it is permissible according to Judaism. A qualified Jewish Rabbi (religious leader of Judaism) confirms the production process with his own eyes, and certifies that the food complies with Judaism.
A Japanese certification mark for organic products. A mark for agricultural products and processed foods which are produced in farms where chemical fertilizers or agrochemicals were not used for more than 3 years prior to harvest and only organic fertilizers such as compost was used.
An organic certification in the United States.