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.
Junjuku 120, a special awamori, characterized by its full aroma and rich flavor, was produced in a limited quantity, and has since been discontinued.