Rice fermentation is deeply rooted in Japanese beauty and culinary tradition. "SHONAI BIJIN” is a rice fermented extract (Sake) made from Junmai-shu (pure rice sake), and is brewed by the traditional sake manufacturing method, known as "Kimoto-zukuri (brewing)" without adding lactic acid, but taking full advantage of nature. Jointly developed with the long-established sake brewery founded in the first half of the Edo period, approximately 400 years ago, the fermentation process yields various amino acids, such as D-amino acids, aEG and organic acids, and may further enhance the skin barrier function. In this webinar, we will delve further into the sake brewing process and showcase "KOHAKUYUKI-Sake Lees Aging Fermented Extract", which is made from Sake Lees (Sake Kasu) fermented at low temperature for more than 1,000 hours. This contains large amounts of amino and organic acids, as well as kojic acid, which has a brightening effect, and ferulic acid, which has an antioxidant component. All essential in reversing signs of aging and promoting cellular repair.