FermentationMicrobial transformation of an ingredient. This general term does not identify an organism or fermentation conditions.
How producers use Fermentation
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
Photographed label: Sakura Leaf Tea, Wild White Ya Bao, live cultures, tartaric acid. The producer says the sakura leaves were processed like a dark oolong tea and the wild white tea buds come from Formocha Premium Tea.[1][2]
FermentationSold raw.[3]
FermentationEmpress uses Fermentation in Brut.[4]
FermentationEmpress uses Fermentation in Ficus Zing.[5]
FermentationSold raw.[3]
FermentationEmpress uses Fermentation in Moonbrew.[5]
FermentationSold raw.[3]
FermentationEmpress uses Fermentation in Venus Rose.[8]
The producer describes blackcurrant wine or fermented blackcurrants. Blackcurrant juice in the legal ingredient list is not treated as a proven separate unfermented component.[9]
Works as a liquid component.
The fermented gooseberry base is fat-washed with wild-rose-infused butter. No yeast species is given.[10]
Works as a liquid component.
The October 2024 producer post calls this ice-clarified tomato water wine. Both fermentation and ice clarification are supported; their exact sequence is left unspecified.[11]
Clear, savory, umami, vinous.
Documented in the producer’s New Forms article. No yeast species, fermentation conditions or additional treatment is inferred.[12]
Works as a liquid component.
The producer documents fermented gooseberry. The yeast species in the importer’s account is not established for the current recipe.[13]
Works as a liquid component.
MURI uses Ice-Clarified Tomato Wine in Uzume: a fermented tomato wine clarified by freezing and thawing. The name records both processes without specifying their order.[14]
Clear, savory, umami, vinous.