What's so good about fermented skincare?

Miso, yogurt, natto, kimchi. Fermented foods are deeply woven into our daily diet. Most of us have heard that "fermented foods are good for you."

In fact, this "power of fermentation" is also attracting attention in the world of skincare. Let's explore what makes fermented cosmetics so beneficial.

Fermentation makes molecules smaller

Fermentation is a process where microorganisms (lactic acid bacteria, yeast, koji mold, etc.) break down and transform raw materials. Through this process, originally large molecules become smaller and more easily absorbed by the skin. For example, when soybeans are fermented, soy proteins are broken down into amino acids and peptides.

Beneficial bacteria metabolites protect the skin

The "metabolites" produced by microorganisms during fermentation include amino acids, vitamins, organic acids, and short-chain fatty acids. These support the skin's barrier function and help maintain moisture.

The beautiful hands of the toji — the origin of fermented skincare

It has long been observed that the hands of toji (master sake brewers) are remarkably white and beautiful. Daily exposure to fermentation liquid meant that kojic acid and amino acids produced by koji mold were constantly acting on their skin. This observation became the starting point for fermented cosmetics research.

Fermented cosmetics represent a new form of skincare that combines the power of nature with science. In the next level, we'll explore the different types of fermented ingredients in more detail.