Quality-of-life improving agent

A method for improving quality of life, comprising

• administering, as an active ingredient, a plant fermented product that is a mixture of substances (a) to (g) to a human:
• (a) a koji mold fermented product of barley, black soybean, red rice, black rice, red bean, adlay, Japanese barnyard millet, foxtail millet, and proso millet;
• (b) a yeast and/or lactic acid bacterium fermented product of mandarin orange, grape, apple, crimson glory vine, peach, persimmon, papaya, pear, watermelon, Prunus mume, fig, Chinese quince, pumpkin, kumquat, yuzu, loquat, apricot, jujube, chestnut, silver vine, and Prunus salicina;
• (c) a yeast and/or lactic acid bacterium fermented product of purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, wild yam, daikon, red turnip, burdock, lotus root, yacon, lily bulb, threeleaf arrowhead, ginger, garlic, and turmeric;
• (d) a yeast and/or lactic acid bacterium fermented product of cabbage, shiso, mulberry leaf, fish mint, mugwort, Sasa veitchii, and dandelion;
• (e) a yeast and/or lactic acid bacterium fermented product of=kombu, wakame, and mozuku;
• (f) a yeast and/or lactic acid bacterium fermented product of black sesame, walnut, and ginkgo nut;
• and
• (g) a yeast and/or lactic acid bacterium fermented product of hen-of-the-woods and shiitake.