Seasonal vegetables cultivated in open fields have exceptional taste and high nutritional value.
On the other hand, vegetables grown in greenhouses tend to be bland, as well as lacking in color and nutrients.
Theoretically, by programming the hierarchical structure of information, it should be possible to cultivate greenhouse vegetables year-round that are just as delicious and healthy as those grown in nature.

If the micro-structural information of soil, water, and air can be replicated inside greenhouses or indoor farming systems to evolve as they would along with the changing of seasons, those vegetables can have comparable taste and nutritional value.

During the aging and fermentation process of Japanese sake, which is similar to producing vegetables in open fields, changes occur annually in the micro-structure of information and energy.
If a wine or brandy cellar is equipped with stable information-control technology,
aging that normally would take 100 years can be achieved in just a few years.

LUMIELINA has already utilized this technology to age Okinawan awamori liquor.
The result is "Junjuku 120," a special kind of awamori with a full aroma and rich flavor.
This unique spirit is sold in a commemorative bottle and is produced in a limited quantity of 3,000 bottles.

Junjuku 120 is considered kusu, which means aged awamori. It is aged for 10 years in exquisite Aritayaki porcelain bottles.