Haruharu Wonder Black Rice Hyaluronic Cream
可於 66 Ainslie St 取貨
通常會在 2 小時內準備就緒
Haruharu Wonder Black Rice Hyaluronic Cream
50ml
66 Ainslie St
66 Ainslie Street
Store B
Brooklyn NY 11211
美國
81 Mott Street Frnt 2
81 Mott Street
Frnt 2
New york NY 10013
美國
Size: 1.6 fl.oz. (50 ml)
Our unique fermentation formula transforms raw ingredients into a more flexible configuration for the skin to absorb. We have developed a formula targeting powerful absorption by utilizing patented Ultra Deep Technology — made to deliver active ingredients deep within the skin.
Texture: White, mild cream type.
Application: Spreads smoothly and moistens.
Finishing: Soft and fresh finishing without stickness.
It also helps filling intensive hydration and nourishment to relieve skin tension and keep skin in the best condition by inhibiting oxidation.
Fermented Korean grown black rice extract enhances anti-oxidant effects through the fermentation process.
Vegan, Cruelty Free, 95% Natural ingredients, EWG-Green
How to Use
After washing the face, wet a cotton pad with the toner, apply evenly across the face and pat to fully absorb it.
Ingredients
Deionized Water, Propanediol, Cetearyl Olivate, Sorbitan Olivate, Glycerin, Carthamus Tinctorius Oil, Polyglyceryl-3 Stearate, Cetearyl Alcohol, Oryza Sativa (Rice) Extract, Heptyl Undecylenate, Caprylic/Capric Triglyceride, Oenothera Biennis (Evening Primrose) Oil, Phyllostachys Pubescens Shoot Bark Extract, Aspergillus Ferment, Panax Ginseng Root Extract, Cyclodextrin, Hyaluronic Acid, Pulsatilla Koreana Extract, Zanthoxylum Piperitum Fruit Extract, Usnea Barbata (Lichen) Extract, Cetyl Palmitate, Sodium Phytate, Sorbitan Palmitate, 1,2-Hexanediol, Alcohol, Butylene Glycol, Lavandula Angustifolia (Lavender) Oil
This list of ingredients represents all options or variants of this product. Actual ingredients in a given product option may vary from this list. Ingredients subject to change at manufacturer's discretion. For the most complete and up-to-date list of ingredients, please refer to product packaging.
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