Circular Agriculture

Circular agriculture is a system that produces no waste and cycles resources. Fermentation serves as its core technology. Livestock manure becomes compost; agricultural residues become energy through methane fermentation; sake lees and soy sauce lees become feed and fertilizer. Fermentation is nature's own cycle—decomposing organic matter back into soil. In traditional Japanese farming villages, such cycles functioned naturally. As modern agriculture shifts toward sustainability, circular design centered on fermentation draws renewed attention. Circular agriculture centered on fermentation aligns with zero-waste principles. Sake lees become pickles, bran becomes nuka beds, compost returns to soil. Nothing is wasted in this chain; everything converts to next value. As sustainable agriculture practice, fermentation is indispensable.