We produce alcohol by fermenting and distilling unused resources. The fermented residue will be used as functional cosmetic ingredients, animal feed for hens and cattle, and further use the manure from the animals as fertilizers. In cooperation with local communities, we have established a circular and sustainable system where there is no byproduct that is considered waste.

Fermestation generates new value by utilizing unused resources.
Our core business in producing organic rice ethanol is founded upon our using organic rice produced from re-cultivated unused rice paddies. We are also creating new businesses through using food byproducts coming from large food and beverage factories. We deliver new value-added products through our original fermentation technology to create something new from what was only considered waste.

We produce ethanol fermenting and distilling from our 100% orginal yeast and koji. By using the same process and ingredients, we also produce and sell the fermented residue rice ferment lees (rice moromi). We can apply this technology and produce valuable materials from ingredients other than rice.
Although fermentation is familiar to many Japanese, it is not easy to attain the necessary production method and processes in order to be qualified cosmetic-grade. Fermenstation has enabled this through more than a decade of R&D, leveraging the agilitiness of our small-scale production system, being able to produce novel original materials.

Fermented residue is a byproduct of fermentation. Fermenstation has been utilizing such residues by using them as cosmetic ingredients and animal feed. Our fermented residue produced as a byproduct of our alcohol production is rich in nutrients which includes the benefits of the yeast and koji as well as the organic whole bran rice. Such residue is an ideal animal feed in that it has a rich aroma enhancing the appetite of the livestock also benefiting the digestive system leading to quality manure.