The traditional cultivation in Japan and China is done on sterilized stumps (so that there are no competitors for the fungus), which are inoculated and buried without a bag.
Reishi is traditionally cultivated on stumps buried in the ground belonging to broad-leaved trees. The quality of the mushroom will vary depending on what kind of ground grows around the fungus (the fungus hyphae absorb the substances from the soil where the stump is buried), and on the number of fruiting periods it has had on the stump/ place of cultivation: as the fungus feeds, it transforms the wood from which it takes the nutrients, leaving less food remaining after each fruition. This affects the chemical composition of the mushroom, as it is not the same to feed an organism with a nutrient-rich food as to feed it with a food already "emptied". Our mushrooms come from cultivations performed in sterilized bags, where the composition of the substrate is exactly known and the environmental conditions are controlled; Because of this, the composition of the mushroom is constant (only 2 fruitions are collected per bag) and we can always guarantee the same quality. In a traditional cultivation, this composition varies and, therefore, the quality of the mushroom also varies.
A traditional crop, however traditional it may be and however authentic we may think it is, will not ever guarantee a chemical homogeneity in the product, and therefore, a product with constant properties. We can achieve that result because our growers produce reishi on airtight bags with a composition patent based on broad-leaved tree sawdust and on more than 20 plants that provide important nutrients to the mushroom for it to have the highest quality. There are also growers of sterile bag mushrooms in Japan, of course, if you decide to buy from them, for the composition of the mushrooms to be less variable, buy mushrooms cultivated in this way rather than cultivated in buried stumps.