Traditional · Fermented foods
Amazake Extract
甘酒エキス (Amazake ekisu)
Also known as: Fermented Rice Drink Extract
4Japanese suppliers ready to quoteView on the Sourcing platformWhy now · 2023 — ongoing
Amazake: The Non-Alcoholic Rice Drink Targeting the Sugar-Reduction Movement
Amazake (甘酒) is positioned as a natural sweetener and probiotic drink in overseas wellness markets. Two distinct production methods, distinct regulatory categories.
Read the trend reportAt a glance
| Category | Traditional |
|---|---|
| INCI name | Rice Ferment / Amazake Ferment (preparation-specific) |
| Japanese labeling name | コメ発酵液 (preparation-specific) |
| Common Japanese notations | 甘酒エキス, アマザケエキス |
| Origin | Fermented (rice fermented with koji, low/no alcohol) |
| Typical functions | Food (beverage), Cosmetic skin conditioning |
| Regulatory status in Japan | Amazake as a food is regulated under the Food Sanitation Act. Cosmetic extracts are handled under the JSCI dictionary as preparation-specific fermentation entries. |
Amazake is a traditional Japanese sweet fermented rice drink, typically made by fermenting cooked rice with koji for a short period. Unlike sake, amazake contains little or no alcohol and has been a household staple — especially as a winter warm drink — for centuries. In cosmetics, amazake extract connects skincare to this familiar fermentation heritage.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Traditional seasonal beverages (chilled and hot amazake)
- Sweetener for desserts and confectionery
- Cosmetic ingredient in fermentation-positioned skincare lines
- Hair conditioners and scalp tonics
- Functional food bars and smoothies
Ingredient profile
Amazake is produced by fermenting cooked rice with koji (Aspergillus oryzae-inoculated rice) for 8 to 12 hours. The enzymatic action of koji breaks down rice starches into glucose, producing natural sweetness without added sugar, and amino acids from rice protein.
Cosmetic amazake extract is produced by water or hydro-alcoholic extraction of amazake, standardized for cosmetic use. The resulting ingredient concentrates the fermentation-derived amino acids and saccharides.
Place in the Koji family. Amazake is a koji-derived liquid preparation. The four-tier structure of Japanese koji ingredients runs: Tane-Koji (種麹, the spore starter culture, typically a Sourcing-only category) → Aspergillus Oryzae Ferment / Koji (the cultivated mold itself) → koji-derived liquids such as Amazake (this entry, the sweet non-alcoholic koji beverage) and Shio Koji (the salt-koji marinade) → major commercial fermented products downstream (miso, soy sauce, sake, mirin, rice vinegar).
OEM applications
As food, amazake is a year-round beverage in contemporary Japan but retains strong winter and seasonal-festival associations. Sakura-season and winter product releases frequently feature amazake.
In cosmetics, amazake extract appears in essences, toners, and sheet masks in fermentation-positioned product lines.
Regulatory classification in Japan
Food regulation under Food Sanitation Act.
Cosmetic use under JSCI dictionary (preparation-specific fermentation entries).
Regulatory classification in other markets
| EU | Rice fermentation extracts are listed in CosIng. |
|---|---|
| USA | Used in finished cosmetic products. |
| China | Permitted per IECIC listings. |
| Korea | Similar fermented rice drinks exist; cosmetic crossover permitted. |
Market reference formulations
Example finished products will be added after each product's current full ingredient list has been verified.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Amazake Extract?
- Amazake is a traditional Japanese sweet fermented rice drink, typically made by fermenting cooked rice with koji for a short period. Unlike sake, amazake contains little or no alcohol and has been a household staple — especially as a winter warm drink — for centuries. In cosmetics, amazake extract connects skincare to this familiar fermentation heritage.
- What is the regulatory status of Amazake Extract in Japan?
- Amazake as a food is regulated under the Food Sanitation Act. Cosmetic extracts are handled under the JSCI dictionary as preparation-specific fermentation entries.
- What products typically use Amazake Extract?
- Traditional seasonal beverages (chilled and hot amazake) / Sweetener for desserts and confectionery / Cosmetic ingredient in fermentation-positioned skincare lines / Hair conditioners and scalp tonics / Functional food bars and smoothies
- Where does Amazake Extract come from?
- Fermented (rice fermented with koji, low/no alcohol)
- What is the INCI / JSCI labeling name for Amazake Extract?
- INCI: Rice Ferment / Amazake Ferment (preparation-specific) / JSCI: コメ発酵液 (preparation-specific)
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Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. What is amazake?
Amazake (甘酒) is a traditional Japanese sweet, low- or non-alcoholic beverage made by fermenting steamed rice with rice koji (Aspergillus oryzae cultivated on rice) for approximately 8–12 hours at around 55–60 °C. Koji-derived amylases hydrolyze rice starch into glucose, giving natural sweetness without added sugar. A separate variant (sake-kasu amazake) is reconstituted from sake lees and contains low alcohol (typically up to a few percent); the koji-only variant is non-alcoholic and is the traditional 'children's safe' product.
Sources · Last reviewed: 2026-04-26
Q. Is amazake genuinely 'nomu tenteki' (drinkable IV drip)?
The 'drinkable IV drip' nickname is a marketing phrase in Japan referring to amazake's natural composition: glucose, B-group vitamins (B1, B2, B6, niacin), free amino acids, and oligosaccharides. The phrase is not a registered health claim and has no regulatory basis — Japanese consumer-affairs guidance requires functional claims to be substantiated under Tokuho or FFC. Amazake's nutrient density is real, but 'IV drip' is metaphor, not approved medical positioning.
Sources · Last reviewed: 2026-04-26
Q. Are there FFC-notified amazake products in Japan?
Yes. The Hakkaisan Brewery 'Kōji dake de tsukutta Amasake' product is the first koji-only amazake notified under Japan's Foods with Function Claims (FFC) system, carrying claims based on Aspergillus oryzae HJ1-derived components and koji-derived glucosylceramide (claims relate to skin moisture support per the registered notification). Several other FFC-notified amazake products from major Japanese sake breweries follow, with varying claim wording.
Sources · Last reviewed: 2026-04-26
Q. Is amazake suitable for children and pregnant consumers?
Koji-only (non-alcoholic) amazake — typically labelled '麹甘酒' or 'ノンアルコール甘酒' — contains no added alcohol and is widely consumed by children and pregnant women in Japan. Sake-kasu (sake-lees) amazake contains residual alcohol from the sake lees (often around 1–2%) and is not appropriate for these consumers. Always read the label: under Japan's Liquor Tax Act, beverages containing ≥1% ABV are classified as alcoholic.
Sources · Last reviewed: 2026-04-26
Use cases
Premium non-alcoholic breakfast and wellness beverages
- Positioning
- Naturally sweet, no-added-sugar Japanese breakfast drink, sold in 100–250 mL single-serve bottles in chilled retail.
- Formulation notes
- Koji-only amazake; pasteurized for shelf-stable variants. Combine with ginger, yuzu, or kuromitsu for seasonal flavor variants.
FFC-notified functional skincare beverages
- Positioning
- Skin-moisture support functional beverages, leveraging FFC-notified strains (e.g., A. oryzae HJ1) and koji-derived glucosylceramide.
- Formulation notes
- Verify the specific FFC notification text and required dosage; only manufacturers with notified products may use the FFC mark and accompanying claim language.
Natural sweetener for desserts and confectionery
- Positioning
- Replacement for refined sugar in 'no added sugar' wagashi, ice cream, and bakery products, leveraging amazake's intrinsic glucose.
- Typical usage level
- 10–30% of total liquid in dessert formulation as a sugar substitute.
Sources
Industry-knowledge claim — not yet pinned to a single primary source
Fermentation-positioned skincare (toners, essences, sheet masks)
- Positioning
- Japanese fermentation heritage skincare lines, where amazake-derived rice ferment filtrate provides a story alongside sake / sake lees / rice bran ingredients.
- Typical usage level
- 1–10% of cosmetic-grade ferment extract in finished formulation, depending on positioning.
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) food classification — amazake
- JSCI (Japanese Cosmetic Industry Association) labeling name directory — related fermentation entries
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.