The reason I decided to make Suisocha available for free.

At first, it was for myself, my family, and friends, and then also for everyone else.

The reason I decided to share the method for making Suisocha for free is because I initially started this experiment for myself, and to encourage my family and friends to try hydrogen as well. Now, I am offering it to everyone for free. I wanted to make sure that anyone, especially those who, like me, might not have much money to spare or those who simply want to try it out, could access a safe and effective method to consume a sufficient amount of hydrogen. My goal was to find a way that is affordable, safe, and efficient for hydrogen intake.

How I came up with the idea for Suisocha.

While reading a book, I learned that hydrogen is produced daily in our intestines. I thought, if that’s the case, then by mimicking the gut environment, hydrogen could be produced without the need for electrolysis. Essentially, as long as you have three key conditions—bacteria that produce hydrogen (mainly found on plants, especially those that haven’t been exposed to pesticides or wild plants), food for the bacteria, and the right temperature to keep the bacteria active—hydrogen can be produced from a wide range of sources! I believe that by understanding these basics, hydrogen can be produced, so I encourage everyone to experiment and explore. Try different things and let me know what works! The possibilities are infinite ♾️. Create your own unique combination to make Suisocha. Depending on the type of bacteria, the food they consume, the quantity, and the temperature, it will all vary. The bacteria will also be different depending on the land and plants… For example, the bacteria in the UK will be different from those in Japan, and even the seasons will affect it. Just like the various properties of medicinal herbs, different ingredients, herbs, and plants may have additional benefits apart from hydrogen. The effects might differ depending on what you’re using. Once you find a good combination, please share it! Nature is truly amazing, isn’t it?

My encounter with hydrogen.

The first time I truly realised the power of hydrogen was after experiencing significant benefits from an affordable hydrogen mist, which greatly improved my skin and helped with my varicose veins. After that, I became a “hydrogen enthusiast.”

As I’m not brave enough to show my legs to the world, here’s a photo of the veins on my hand instead. The photo was taken on 11th February 2023.

The following photos were taken a week after I started applying the hydrogen mist, on 18th February and 16th March.

Hydrogen mist devices are inexpensive and effective, but they tend to break easily. Additionally, they lack a membrane that separates hydrogen from harmful substances like ozone, which is typical of the SPE/PEM method. As a result, the mist may contain harmful chlorine (Cl2), hydrogen peroxide (H2O2), and ozone (O3). This raises concerns about their long-term use.

When I was ill, I had too many blood tests, which caused the veins in my left arm to swell and never return to normal. However, after using Suisocha, this issue gradually disappeared in my daily life. The photo below shows the swelling from excessive blood tests in my arm, which was reduced after using Suisocha.

Towards the end of 2021, I started feeling unwell, and I wanted to try “hydrogen,” which was becoming popular. But due to the pandemic and Brexit, I had lost my income and couldn’t afford to buy an expensive hydrogen generator. While reading a book, I saw that “hydrogen is produced in the gut every day,” and I thought that if I could mimic the gut environment, I could produce hydrogen without electrolysis. So, I began experimenting and eventually developed a method for making it.

My Suisocha can produce hydrogen without expensive equipment, and because it’s a fermented drink, it increases the amount of lactic acid bacteria that produce hydrogen in the gut. This creates a positive cycle, not only removing active oxygen but also increasing hydrogen production in the gut. Machines that force electrolysis don’t have this effect. It’s like the difference between table salt and natural salt, or between instant dashi and carefully made dashi.

Furthermore, because I was able to create something with a much higher hydrogen content than many hydrogen water machines, I lost the support from some people who had promised to collaborate with me. But I truly believe that Suisocha can be a secret to health, beauty, and youth for many people.

From dots to lines: The fermentation enthusiast was actually a ‘hydrogen enthusiast’.

Having experienced a serious illness in the past, and facing death twice in my life, the second time when I was given a prognosis of limited time left, I am still alive today, healthy, and surprisingly youthful for my age. This is because, after my illness, I became a health enthusiast and a fermentation enthusiast. It turns out that what I thought was my passion for fermentation was actually a passion for hydrogen.

Here’s how it happened: After my illness, I became obsessed with health and fermentation. While in the UK, I started making all sorts of fermented foods from scratch, such as homemade natto, miso, pickles, kimchi, kombucha, water kefir, milk kefir, sourdough bread, sauerkraut, yogurt, and homemade cheeses. I love everything related to fermentation, and I have made all of them from scratch. The fermented foods I consume daily play a key role in improving my gut health, which, in turn, increases my body’s production of “self-made hydrogen” (1). The reason I am still alive and thriving, despite having faced such a serious illness, is because of my passion for fermentation—and ultimately, it was hydrogen that made the difference.

In other words, I always considered myself a “fermentation enthusiast,” but I now realize that, all along, I was also a “hydrogen enthusiast” long before I knew it. It was because of my passion for fermentation that I was able to discover how to make Suisocha.

When I found Suisocha, I was fortunate enough to have friends and their families—who I met during my time as an international student over 25 years ago at a research institute—believe in me. They were the first to purchase a tester, try making Suisocha, and help me with the steps of making it public, including decisions about naming, patenting, and other logistics.

The illness that I thought had changed my life forever ended up bringing everything together.

In fact, the seemingly unrelated events of my life, the scattered dots that I thought had no connection, were all connected beautifully into one clear line through Suisocha.

If I hadn’t gone to the research institute over 25 years ago, I wouldn’t have met the friends who’ve supported me now. And, if I hadn’t become ill, I never would have become the health enthusiast or fermentation fanatic that I am today. I wouldn’t have come up with the idea for Suisocha. If my circumstances had been different, I wouldn’t have had the motivation to look for ways to make things on my own.

Looking back at all the detours, the points in my life that seemed unrelated, and even the negative experiences, I now realize that, in the context of finding the recipe for Suisocha, nothing was wasted. Everything has led me to this point.

Dr. Michiko Miyagawa

It turns out that hydrogen, a powerful ally for beauty and health, is produced daily in our intestines by beneficial bacteria like lactobacilli! I came up with Suisocha based on this very idea.

While reading Dr. Michiko Miyagawa’s book The Ultimate Hydrogen Therapy Recommended by Doctors for a 100-Year Healthy Life (https://amzn.to/45GbmiX), I discovered that centenarians tend to have higher levels of hydrogen in their breath compared to ordinary people (1). This suggests that their intestines are home to a variety of beneficial bacteria that help produce hydrogen, which may be a key factor in their long lives. In other words, centenarians likely have healthy intestines, a balanced gut microbiome, and produce abundant “self-generated hydrogen” within their gut. This hydrogen enters the bloodstream, circulating throughout the body, eliminating free radicals and reducing inflammation! My creation of Suisocha was inspired by this concept.

As I came up with this idea, I reached out to Dr. Michiko Miyagawa through Twitter DMs to discuss my thoughts, and began experimenting!

I am explaining my idea to Dr. Miyagawa and showing her that my experiments have successfully produced hydrogen.

Homemade Suisocha is full of nature’s blessings.

Hydrogen selectively removes harmful reactive oxygen species, which are a major cause of many diseases and ageing, and converts them into harmless water. The saturation concentration of dissolved hydrogen at 1 atmosphere is 1600 ppb, and the hydrogen content in my homemade Suisocha averages between 1400 and 1550 ppb—almost fully saturated. This is a higher hydrogen concentration than that produced by many commercially available hydrogen water bottles.

Unlike hydrogen water made by forcefully electrolysing H₂O to separate it into oxygen (O₂) and hydrogen (H₂), then artificially dissolving hydrogen back into the water, Suisocha is different. It’s like comparing refined table salt to natural sea salt, or instant stock granules to a carefully brewed, nutrient-rich homemade broth made with time and care.

Suisocha helps support a healthy gut environment.

Suisocha helps balance the gut environment and microbiome, promoting the natural production of hydrogen within the intestines. In other words, drinking hydrogen-rich Suisocha not only helps eliminate harmful reactive oxygen species but also supports gut health, creating a positive cycle that enhances the body’s own hydrogen production.

For this reason, I believe Suisocha is superior to hydrogen water or hydrogen tea made using machines or special devices. To distinguish it from such products, I have named it “Suisocha” in Japanese and #Suisocha in English.

Suisocha is amazing—full of wonders!

Suisocha is completely natural and can be made from a surprising variety of ingredients. What’s fascinating is that when you add water, it quickly restores its original hydrogen levels. This doesn’t happen with machine-generated hydrogen water.

Not only can you drink it, but it also has incredible benefits for your skin. You can spray it on your face, hair, hands, or feet, or even soak them in it. If you make it with tea and mix it with coffee, it can reduce grey hair and even act as a natural hair dye. You can also soak cotton pads or kitchen paper in it and use them as compresses. Additionally, when sprayed on plants, it can help them thrive.

[Reason 2 ] I wondered if there was a way to make it easier to recommend.

Secondly, I am now a huge fan of hydrogen and truly believe in its amazing benefits, so I wanted my family, relatives, and friends to try it as well. However, reliable products with clinical data are expensive, so I couldn’t easily recommend them. But I thought that with Suisocha, something you can make at home, even those who are skeptical about the benefits of hydrogen might be willing to give it a try. I also thought that if I found something online that people could read or watch, they might be more likely to try it. Up until now, trying hydrogen required purchasing expensive equipment or machines, many of which are only available in Japan.

Additionally, there are many cheap products that aren’t good at all. Even though I couldn’t afford the expensive equipment, I ended up buying a Chinese-made hydrogen inhaler, which didn’t provide the health benefits I was hoping for, and in fact, it ended up being harmful to my health. So, I started experimenting to see if it was possible to create something at home that was affordable, safe, and provided a sufficient amount of hydrogen. Even though I understand how effective hydrogen is for health and beauty, it’s not something I could easily recommend. That’s why I looked for a solution that didn’t involve purchasing an expensive machine but could still be made at home and be easier to recommend.

When I finally discovered that hydrogen was truly being produced, I seriously thought it was a gift from God. That’s why I wanted to share this gift with all of you, which is why I made it public. Nature is doing all the wonderful work, and I’m simply the person who discovered it. This experience made me reflect on how we humans must be more humble in the face of nature’s power, and I felt that I should humbly accept this gift from nature.

The reason I made it available for free

The reason I wanted to find Suisocha is because I wanted people who, like me, don’t have the financial flexibility to buy expensive equipment, or those who simply want to try it out, to know that they can easily access hydrogen and experience incredible health and beauty benefits. If money is not an issue, there are already many amazing machines and devices based on advanced patents that you can buy. Among them, there are also many truly wonderful products that have been clinically proven.

But if my Suisocha could truly contribute to people’s health, I wanted to make it available for free so that as many people as possible could try it. Because that was exactly the reason I started searching for a way to create Suisocha in the first place.

The reaction of my family in Japan and my sense of purpose

Actually, some of my family members in Japan wanted me to apply for a patent, and this ended up upsetting them. I called my brother in Japan to ask about patents, and what I learned was that if I were to get a patent, I would need to pay patent fees to use it. I also discovered that obtaining a patent requires both time and money, and even if I apply, there’s no guarantee that I would be granted one. Additionally, once something is made public, it becomes part of the public domain, and I wouldn’t be able to obtain a patent for it. I also learned that patents need to be applied for in each country individually. The reason I was searching for a way to create Suisocha wasn’t for patents or money; it was because I wanted everyone to be able to use it.

With this method, I don’t think I’ll earn a single penny now or in the future. One of my family members in Japan suggested that, if life in the UK is tough, I should think about ways to make money from it. I do understand that. But in some way, I feel like I’ve found a sense of purpose.

For example, even if I asked my family in Japan for money and spent both time and resources on the process, there’s no guarantee I’d be able to get the patent. And in the meantime, since anything I made public would become part of the public domain, I wouldn’t be able to obtain a patent for it. I didn’t want to go down that path because it was far removed from my goal, so the decision was actually quite easy.

Above all, I wanted as many people as possible (including you, reading this now) to try it as soon as possible and experience the benefits of Suisocha. That’s why I made it available for free on http://www.suisocha.com.

I was searching for something affordable, safe, and effective, not expensive, so that as many people as possible could try hydrogen. I trusted my instincts, repeated my experiments, and finally found it. Especially since the COVID pandemic, I’ve noticed many people around me struggling with their health, so I wanted to share it quickly.

Spreading Suisocha has become the purpose of the rest of my life.

Before this discovery, I had already passed the midpoint of my life, and I don’t have a family or children. The people in the UK who treated me like their own daughter and my beloved cat, who I considered like a son, both passed away during the pandemic. Now, I live alone in a foreign country. To be honest, I sometimes feel that my life may not have much meaning, and I’ve been in this kind of hopeless state for quite a long time. That’s why, if the Suisocha I found could contribute to someone’s health or beauty, I thought it would be a wonderful thing, which is why I decided to make it available for free on http://www.suisocha.com. I truly believe that spreading Suisocha could give purpose to the rest of my life.

(1) 宮川路子 『人生100年の健康づくりに医師がすすめる 最強の水素術 (p. 34). sanraizupaburisshingu. Kindle Edition. https://amzn.to/45GbmiX

A brief summary of how to make Suisocha:

1. Boil the water you want to use for Suisocha. Pour boiling water directly into a clean, heat-resistant container or a thermos and cover it. It also disinfect it.
2. Allow it to cool down to body temperature until it reaches approximately 33-36°C, which is the same temperature as your body. Do not worry if using a fermenter. (If using a thermos, allow to cool to about 40-43°C before placing in the thermos.)
3. When the temperature reaches similar to your body temperature 35-37°C, place the food that you want to use to brew the hydrogen into the container and lactic-acid bacilli (optional) and cover it.
4. Ferment it at body temperature in a fermenter or yogurt maker set at approximately the body temperature .
5. Avoid moving the container during the fermentation.
6. Check for the presence of hydrogen, and it’s ready to use.
7. Store it in the fridge or at room temperature and consume it within 2-5 days, either by drinking it or applying it to your skin.
8. You can used small potion of Suisocha for the second batch in order to speed up the fermentation process.

How to make Suisocha in 4 steps (video↓)

Detailed instructions (for those unfamiliar with fermentation)

1. Boil the water you want to make into Suisocha and place it in the heat-resistant container in which you want to ferment it.

Boil filtered, distilled, well, spring or mineral water that is free of chlorine or other substances and pour the boiled water directly into a heat-resistant container that you want to use for clean fermentation. I use water filtered through a Brita water filter. Pouring boiling water is also meant to sterilise the containers. Tap water cannot be used directly to make Suisocha.

Also, if you use mineral water, be careful with mineral water, especially hard water, as some contents contain negative ions, which can combine with hydrogen. That was discovered by https://twitter.com/RrYasumaba. For more information, see About the water that makes Suisocha →.　

Translated with www.DeepL.com/Translator (free version)https://note.com/suisocha/n/n1b5e0a12fc76?sub_rt=share_pw

Points to consider when choosing mineral water

And if you use mineral water, be careful with mineral water, especially if it is hard water or if you live in an area with hard water, as some of the contents contain negative ions, which can combine with positive ionic molecular hydrogen. I live in an area of the UK where the water is softer, so I have never found this to be a problem myself, and this was discovered by https://twitter.com/RrYasumaba.

This is because the sulphate and bicarbonate in this ultra-hard mineral water are contained as anions – hydrogen sulphate (HSO4-) and bicarbonate (HCO 3-) – which react with the positive hydrogen H2+. This is because the hydrogen in the water is immediately reduced to zero.

This means that even if hydrogen is produced, if there are a lot of anions in the water, it will be cancelled out, so it is not suitable for making Suisocha.

2. Reduce the temperature to about the same as body temperature.

3. Put in the food from which you want to extract hydrogen.

So far, the most hydrogen is produced when I add wildflowers, herbs from the home garden, raw pineapple core and nuts, the fermentation is very fast, I don’t know if it’s hydrogen or carbon dioxide, but it’s so fast that you can see bubbles. (If you watch the ↓ video in high quality, you can see the bubbles at the end.) I think this is hydrogen. Wouldn’t it be great if it was hydrogen? That’s why these days I put pineapple cores in if I can find them. For some reason, the core is better than the fruit, as it produces more hydrogen. But you can also get a lot of hydrogen from unexpected things, so please be adventurous! I think the effect will change depending on the ingredients you use.

3-1 After the second time (when using the same bottle or when you want to top up and make it faster).

4. Fermentation

Place in a fermenter or yoghurt maker set at 33-36°C, which is approximately the same as body temperature, and wait for 15-72 hours. **The lactic acid bacteria on the food will ferment and produce hydrogen of approximately 1300 ppb to 1500 ppb or more. It can be done without in Japan in the coming season. However, I think that time will take at least 24 hours. But I think it can be done. If it does not produce hydrogen well, try adding biofermin fine granules. Also, if you ferment for a long time or when the amount of highly concentrated hydrogen reaches its peak, the hydrogen will start to decrease from there. Therefore, when the hydrogen content is above 1300-1500 ppb, it is ready; the hydrogen in Suisocha comes out at the beginning of the fermentation process, and after the peak it decreases later on. In that case, you need to add something else to feed it again, otherwise the hydrogen content will eventually drop to zero.

The basis of the way I make Suisocha is to mimic what happens in the gut, so I aim for an internal temperature of 33-36°C during fermentation. **Temperature is important, if it goes above 37-38°C, the fermentation will fail and the hydrogen content will decrease. **So we think that if the heat is above 37 degrees Celsius, it is hard for the body to produce its own hydrogen, which removes active oxygen.

If you put in raw pineapple core or edible wild plants, if you prepare it at night, it will often be full of hydrogen in the morning! In summer, you don’t need a fermenter, just put some biofermin fine grains in a warm place, or keep it warm in a clean thermos, pot cap, hot water bottle and Styrofoam box, etc. and leave it for about 24-72 hours. Judging by appearance and taste, the drink will be silky, mellow and slightly cloudy. In winter, it may be placed near a heater. Brazilian nuts, for example, can become Suisocha within 10 hours if the temperature is properly controlled.

And my first success was pine needle tea + biofermin, so if it doesn’t work, try adding pine needle tea, biofermin fine granules or raw pineapple core, which is a good source of hydrogen, and get creative. And at first it may take a long time, as it took a few days in my case. At first I thought I had failed again and gave up, but after a few days I realised that hydrogen had been produced in the pine needle tea. I was really happy when I found out that hydrogen had been produced! Once the right bacteria are established in the environment, it is much easier to brew. So you may have to follow the same path as I did. I was successful at first by leaving it alone, so even if it doesn’t work, try to persevere.

Also, try to find the best temperature for your yoghurt maker or fermenter settings. The temperature and the type of food will make a difference. Try to find the best temperature and food combination by trial and error on your own. – If you do not have a yoghurt maker or other equipment

Points to note during fermentation

Try not to move the container as much as possible during fermentation. This will speed up the fermentation process, and if you move it, you may be unlucky and the fermentation may not go well. But as long as you don’t rain or shake it, you don’t have to be too nervous!

If the fermentation is not good, or if you cannot always keep the temperature at the same level as your body temperature, use a hot water bottle or similar to keep the temperature around there. Also, adding lactic acid bacteria or a secondary fermentation will usually do the trick. In the beginning, I always added biofermin, but I found that the fermentation would take place even without it! You have lactobacilli on your plants! (It is the same as the bacillus subtilis that makes natto is attached to plants and you can make natto from anything! For my recipe for natto made from herbs) → https://cookpad.com/recipe/4821250

If no fermenter is available

f you don’t have a fermenter, it’s a bit more difficult to keep the temperature constant, but if you’re in Japan, where it’s hotter, you can do it in 24-72 hours. If it’s winter, try using hot water bottles, Styrofoam boxes, small butt warmers, mats, hot carpets, thermos bottles and ‘pot hats’ like the one in ↓.

When using a thermos

The vacuum flask is cleaned, the filtered water is boiled and the water is allowed to wilt until it reaches about 43°C. Then fill the thermos with hot water that has cooled to about 43°C, just to the edge of the spout. When the temperature reaches about 40°C, add the foodstuff from which you want to extract hydrogen and allow it to ferment. The reason for using a large vacuum bottle is that it can keep the temperature for a longer period of time, and when the water is about 43°C, it is just at body temperature in the vacuum bottle. It is not recommended to put hot water directly into a vacuum flask, as it does not awaken easily. Ideally, you should aim to keep the water at 33-36 degrees Celsius, which is around body temperature.

Even with a vacuum flask, you should try to keep the temperature at 33-36°C for as long as possible by keeping the flask on a hot carpet or using an electric blanket or hot water bottle to keep the flask warm. In the vacuum flasks I tried, the temperature gradually dropped, so it was necessary to warm the flask from the bottom with a hot water bottle.

When using Styrofoam boxes or pot hats

If you use an empty white liquor carton filled with boiling water as a hot water bottle, like Snowlady, or a styrofoam box as a hot water bottle, you can make a swissocha without spending a lot of money!

Seiei Hot Cook Stripe https://amzn.to/3E39mrC https://amzn.to/45V8JZs

I also think that many thermos bottles and thermal pots, the inside of which is metal. Some bacteria don’t like metal (kefir bacteria hate metal, so even metal spoons are not good!). So, I think that maybe if you put in some pesticide-free edible plants or herbs that might have a lot of bacteria on them, the bacteria will be more likely to dominate and the success rate will be higher.

How to check the hydrogen level in the absence of a hydrogen meter

If you want to live a Suisocha lifestyle, we recommend buying a hydrogen meter. This is because, after all, it is easy to check the hydrogen level. But for now, you can check it in two ways

Confirmed with isodine or methylene blue.

How to Judge by Appearance

Determining the Fermentation Process

Storage and Usage

If not moved or shaken, the hydrogen seems to remain at room temperature for at least 2-3 days and in the fridge for at least 5 days. (I don’t know because I have never left it for more than 5 days. It is the same as carbonated drinks: if you shake it, the hydrogen seems to be lost. Also, it holds better when there is no air, and when you move it, you can move it without losing hydrogen if there is no air and it is not moving. 5. if you add water or tea to the finished Suisocha, which has been filtered, boiled and cooled to about 40 degrees Celsius, it will immediately return to the hydrogen figure it had before you added it, so you can easily increase what you have made. I was very surprised at first because this never happens with machine-made hydrogen water! I wonder if something similar could be happening in our bodies? I think it might be happening in our bodies as well! Isn’t it amazing? Here’s how it’s done

Once fermentation is finished, store in the fridge (up to about 5 days) or at room temperature (up to about 2 days) and drink it, put it on your skin or use it all up as soon as possible! If you leave it at room temperature, it will over-ferment and it will taste bad and smell bad. Putting it in the fridge slows down the fermentation process, so it seems to last longer. I used to drink Suisocha cold during the summer months, without milk or sugar, but in the winter I will drink it at room temperature. I will be close to peeing, but consider it good news that active oxygen is being turned into water.

If you add a little of the previous Suisocha to the Suisocha in the container, or if you do not wash the container, you can use it as it is or add hot water of about 40°C to rinse it (up to about 2-3 times for hygiene reasons), the fermentation time will be shorter and you can make it more stable, but I think it is better to start with boiling water each time for hygiene reasons. However, for hygienic reasons, it is better to start with boiling water each time. Similarly, if you want to increase the quantity in a hurry, boil the water once and add water of about 40 degrees Celsius.

Also, the bacteria are the ones doing the work, so if you leave it a few days, the fermentation may go back to square one, or it may take longer to ferment again. I think using the same containers may help. I now have two empty heat-resistant glass containers dedicated to making Suisocha.

Then there is my Suisocha↓ empty jar of pasta sauce 😆 so you don’t have to spend any money on it. You can use any heat-resistant one.

The lids can be airtight or something like saran wrap. However, I feel that the airtight ones are slightly more expensive, but I don’t think it makes much difference.

8. Finally, thank you for believing me and reading this far. But it really does produce hydrogen! And it’s the bacteria that are doing all the work, and I have been constantly amazed by nature’s bounty ever since I discovered it.

If you have bacteria that produce hydrogen, have food that the bacteria like to eat, and keep the temperature at the temperature that the bacteria like, they will produce hydrogen.

The effect is not a medicine, it’s different for everyone, and it may not suit you. But the bacteria that were there, the ingredients, the temperature, the season, the time, etc., will change the finished product each time. **Suisocha is truly a once-in-a-lifetime event. And because it can be made with so many different things, I hope that by changing the ingredients and changing the taste, you can find something that suits each and every one of you, without giving up immediately if it doesn’t work.

Translated with www.DeepL.com/Translator (free version)

Enjoy a healthy and beautiful life with Suisocha and become my Suisocha friend. And if you like it, join the Facebook group.