Fermented botanical skincare · Batch № 41

Grown, then slowed.

We culture living plants for twenty-one days — until rice, tea and pumpkin
break down into something your skin already knows how to use.

Shop bestsellers Why ferment?

Field note 01

Fresh isn't the point. A plucked leaf is a stranger to your skin — large, loud molecules knocking at a door they can't fit through. Fermentation is translation. Three weeks in the culture room and the leaf speaks fluent skin.

01 — The ferment

Three plants,
twenty-one days.

Ingredient I · days 1–7

Rice, sake-style

Koji-inoculated rice water, the ferment behind four centuries of brewers' hands staying young. Amino acids small enough to slip past the surface and get to work.

Ingredient II · days 8–14

Green tea, cultured

Kombucha of first-flush leaves. Fermentation multiplies the catechins your skin can actually absorb — antioxidant defence, translated into a smaller alphabet.

Ingredient III · days 15–21

Pumpkin enzyme

Lactofermented pumpkin, rich in gentle proteolytic enzymes. It doesn't scrub the old surface off — it persuades it to leave.

02 — Method

Slow is a
technology.

  1. 01

    Grown close

    Rice from a single Hudson Valley paddy, tea and pumpkin from farms within a day's drive. If we can't visit the soil, we don't bottle the plant.

  2. 02

    Fermented whole

    Whole plants go into steel, with cultures we've kept alive since our first batch. Twenty-one days at 24°C. No accelerants, no shortcuts, no exceptions.

  3. 03

    Bottled small

    Two hundred bottles per batch, numbered by hand. Formulas are 90%+ ferment filtrate — the active is the base, not a garnish on one.

03 — Bestsellers

The ritual,
in three bottles.

Moss Milk Cleanser

Rice ferment + oat milk · morning & night · 150 ml

$34

Batch favourite

First Light Serum

Triple ferment concentrate · morning · 30 ml

$58

Petal Return Mask

Pumpkin enzyme + blush clay · sunday nights · 60 ml

$46

Every order ships with its batch card — culture date, paddy, and the hands that bottled it.

04 — The greenhouse

Batch № 42 starts
fermenting this month.

Two hundred bottles, three weeks from now. Greenhouse members hear first — plus field notes from the culture room, once a month, never more.