This is a filtrate of the spontaneous fermentation of: the buds of Brassica Oleracea Botrytis (cauliflower); the bulbs of Allium sativum (garlic), Lilium leichtlinii and Allium cepa (onion); the flowers of Chrysanthemum morifolium and Zingiber mioga; the fruit of Abelmoschus esculentus, Pyrus malus (apple), Aronia melanocarpa, Persea gratissima (avocado), Musa paradisiaca (banana), Capsicum annuum, Citrus unshiu, Cucumis sativus (cucumber), Diospyros kaki, Solanum melongena (eggplant), Vitis vinifera (grape), Actinidia deliciosa (kiwi), Citrus limon (lemon), Cucumis melo (cucumber), Prunus persica (peach), Pyrus communis (pear), Prunus salicina, Prunus mume, Cucurbita pepo (pumpkin), Solanum lycopersicum (tomato), and Citrullus lanatus (watermelon); the fruiting body of Flammulina velutipes and Lentinus edodes; the hypocotyl of Glycine soja (soybean); the leaves of Angelica keiskei, Brassica oleracea (cabbage), Lactuca sativa capitata, Perilla frutescens, Petasites japonicus; the leaves and stems of Allium fistulosum, Allium tuberosum, Brassica rapa chinensis, Apium graveolens (celery), Cryptotaenia japonica, Glebionis coronaria, Nasturtium officinale, Carum petroselinum (parsley), Spinacia oleracea (spinach), the rhizomes of Armoracia rusticana and Nelumbo nucifera; the roots of Arctium lappa, Daucus carota (carrot), Zingiber officinale (ginger), Ipomoea batatas, Raphanus sativus (radish), and Wasabia japonica; the stems of Asparagus officinalis (asparagus) and Solanum tuberosum (potato); and the alga, Saccharina angustata.