FERMENSTATION | Sumida is a research and development startup that aims to build a society where unused resources are regenerated and recycled through its unique fermentation technology. They produce ethanol by fermenting and distilling unused resources, and the remaining fermentation residue is utilized as raw materials for cosmetics and feed for chickens and cows. Moreover, the chicken and cow manure are used as fertilizer for fields and rice paddies, creating a sustainable and waste-free circular system in collaboration with local communities.

FERMENSTATION incorporates resource circulation into all processes and collaborates with partners to develop cosmetic ingredients, as well as products such as cosmetics, everyday goods, and miscellaneous items. By utilizing unused resources such as organic rice ethanol derived from abandoned farmland and fallow land in Iwate Prefecture or food waste generated by companies, FERMENSTATION generates new value. With their expertise in fermentation, they produce ethanol and fermentation residue, known as rice koji lees, as original materials.

This allows for the production of high-quality cosmetic ingredients that meet strict standards. FERMENSTATION's commitment to zero waste includes utilizing fermentation residue for functional cosmetic ingredients and nutritious animal feed. The fermentation residue, made alongside ethanol, consists of rice bran's nutrients, as well as the bodies of koji and yeast, making it nutritionally valuable.

It is also excellent as feed, enhancing appetite, improving digestion, and promoting a healthy intestinal environment. From the utilization of unused resources to the zero-waste and circular processes, FERMENSTATION is dedicated to creating a sustainable future