How we scored it
Filtrate of rice lees fermented by Aspergillus and Saccharomyces: plant substrate plus microbial metabolites, all natural (n = 1). 1.00.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Rice lees are fermented with koji mould (Aspergillus) and yeast (Saccharomyces), and the liquid is filtered off. No alternative route is used.
In plain English
A clear liquid made by fermenting leftover rice from sake brewing with koji mould and yeast, then filtering it. It is used as a moisturising, skin-conditioning ingredient and carries amino acids, sugars and organic acids formed during fermentation.
CosIng definition: Aspergillus/Saccharomyces/Rice Lees Ferment Filtrate is a filtrate of the fermentation product of rice lees by the microorganisms, Aspergillus and Saccharomyces
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2ASPERGILLUS/SACCHAROMYCES/RICE LEES FERMENT FILTRATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3ASPERGILLUS/SACCHAROMYCES/RICE LEES FERMENT FILTRATE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=ASPERGILLUS/SACCHAROMYCES/RICE%20LEES%20FERMENT%20FILTRATE