How we scored it
Yeast fermentation of rice lees, filtered; sugars, amino acids, organic acids and water are all fermentation or plant-derived. 1.0.
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 (the solids left after sake brewing) are fermented with Saccharomyces yeast and the liquid is filtered. No alternative route applies.
In plain English
A liquid obtained by fermenting rice lees (the solids left after sake brewing) with yeast and filtering it, used to soften and condition skin.
CosIng definition: Saccharomyces/Rice Lees Ferment Filtrate is a filtrate of the product obtained by the fermentation of rice ( Oryza sativa ) lees by the microorganism, 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.
- 2SACCHAROMYCES/RICE LEES FERMENT FILTRATE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3SACCHAROMYCES/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=SACCHAROMYCES/RICE%20LEES%20FERMENT%20FILTRATE