Cosmetics · Fermented ingredients
Sake Lees Extract
酒粕エキス (Sakekasu ekisu)
Also known as: Rice Ferment Filtrate (Sake Lees), Saccharomyces/Rice Ferment Filtrate
4Japanese suppliers ready to quoteView on the Sourcing platformWhy now · 2023 — ongoing
Sake Kasu in Skincare: Japan's Fermentation Story for Beauty
Sake kasu (sake lees) and rice-derived ferments anchor a fast-growing Japanese skincare narrative — kojic acid, amino-acid mix, and fermentation provenance.
Read the trend reportAt a glance
| Category | Cosmetics |
|---|---|
| INCI name | Saccharomyces / Rice Ferment Filtrate |
| Japanese labeling name | コメ発酵液(コメカス) |
| Common Japanese notations | 酒粕エキス, サケカスエキス, コメ発酵液（コメカス） |
| Origin | Fermented (byproduct of sake brewing) |
| Typical functions | Skin conditioning, Moisturizing, Skin softening |
| Regulatory status in Japan | Cosmetic ingredient listed in the JSCI (Japanese Cosmetic Industry Association) labeling name dictionary. |
Sake lees (酒粕, sakekasu) is the solid residue left after pressing the fermented sake mash. It has been eaten, cooked with, and rubbed onto skin in Japan for centuries. As a cosmetic ingredient, an extract of sake lees brings compounds produced by the Aspergillus oryzae koji mold and Saccharomyces cerevisiae yeast working on steamed rice — the combination of fermentation byproducts gives the ingredient its distinctive skin-softening profile.
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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.
Product applications
Regulatory tags
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Moisturizing essences
- Facial masks
- Body lotions
- Hand creams
Ingredient profile
Sake lees extract is produced by extracting the solid residue from sake pressing — sakekasu — with water or hydro-alcoholic solvents. The resulting filtrate contains amino acids, oligopeptides, saccharides, organic acids, and secondary fermentation metabolites from the coordinated action of koji (Aspergillus oryzae) and yeast (Saccharomyces cerevisiae) on polished rice.
On Japanese cosmetic ingredient lists the extract is typically labeled コメ発酵液(コメカス). On international INCI-compliant lists it usually appears as "Saccharomyces / Rice Ferment Filtrate" or a similar fermentation filtrate descriptor.
OEM applications
Sake lees extract is used in moisturizing toners, essences, sheet masks, and body products. Its most enduring cultural association is with the smooth-hands observation of sake brewery workers — a folk reputation that drugstore and specialty cosmetic brands have referenced in packaging and marketing for decades.
The ingredient pairs frequently with other rice-derived components (rice bran extract, rice ferment filtrate) and with fermentation-based ingredients generally. In skincare, it is often positioned under "fermented beauty" or 和発酵 (wa-hakkō) storytelling.
Regulatory classification in Japan
Listed in the JSCI Japanese Cosmetic Ingredient Codex under the labeling name コメ発酵液(コメカス) and permitted as a cosmetic ingredient.
Not designated as a quasi-drug (医薬部外品) active ingredient.
Regulatory classification in other markets
| EU | Rice-ferment filtrate ingredients corresponding to sake lees extracts are listed in CosIng under various fermentation filtrate INCI names. Permitted for cosmetic use. |
|---|---|
| USA | Rice ferment filtrate variants are INCI-recognized and commonly used in finished cosmetic products. |
| China | Permitted where the specific ferment filtrate preparation matches a listed IECIC entry. Suppliers should confirm their specific ingredient against the IECIC list prior to export. |
| Korea | Permitted as a cosmetic ingredient under the KFDA / MFDS cosmetic ingredient system. |
Market reference formulations
Example finished products will be added after each product's current full ingredient list has been verified. Our editorial policy is not to list example SKUs without this verification step.
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.
Seasonality & supply calendar
- Harvest months
- Sake brewing season (寒造り): November – March
- Peak supply
- January – March (peak production of fresh kasu)
- Off-season
- Frozen / preserved kasu used for extract manufacture year-round
Fresh sake-kasu is highly seasonal; cosmetic / supplement extracts are made from frozen-stored kasu through the year.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Frozen −20°C for raw kasu; sealed extract refrigerated 4°C
- Conditions
- Raw kasu is highly perishable; freezing preserves enzymatic activity
- Shelf life
- Raw kasu 12 months frozen; finished extract 18 months sealed
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Hyogo (Nada), Kyoto (Fushimi), Niigata, Akita — sake-brewing regions concentrate kasu supply
- Import dependence
- 100% domestic; sake brewing is geographically Japanese
国税庁 酒類統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | Unavailable | Sake lees is by-product of alcohol fermentation; cosmetic / supplement use possible but Halal certification not available |
| Kosher | Rare | |
| Vegan | Inherent | Plant-derived (rice + koji) |
| COSMOS | On-request | For cosmetic-grade sake-lees extract |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Sake Lees Extract?
- Sake lees (酒粕, sakekasu) is the solid residue left after pressing the fermented sake mash. It has been eaten, cooked with, and rubbed onto skin in Japan for centuries. As a cosmetic ingredient, an extract of sake lees brings compounds produced by the Aspergillus oryzae koji mold and Saccharomyces cerevisiae yeast working on steamed rice — the combination of fermentation byproducts gives the ingredient its distinctive skin-softening profile.
- What is the regulatory status of Sake Lees Extract in Japan?
- Cosmetic ingredient listed in the JSCI (Japanese Cosmetic Industry Association) labeling name dictionary.
- What products typically use Sake Lees Extract?
- Moisturizing essences / Facial masks / Body lotions / Hand creams
- Where does Sake Lees Extract come from?
- Fermented (byproduct of sake brewing)
- What is the INCI / JSCI labeling name for Sake Lees Extract?
- INCI: Saccharomyces / Rice Ferment Filtrate / JSCI: コメ発酵液(コメカス)
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From the same origin
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Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. What is Galactomyces ferment filtrate, and how is it related to Pitera™?
Galactomyces ferment filtrate is a generic INCI ingredient produced by culturing Galactomyces yeast on a nutrient substrate, fermenting under controlled conditions, and filtering the cell-free broth. Pitera™ is a P&G/SK-II-trademarked proprietary preparation of Galactomyces ferment filtrate, produced under a specific strain, substrate, and process. The trademark belongs to The Procter & Gamble Company and may not be used to describe other suppliers' Galactomyces ferment filtrate, even when the INCI name is identical.
Sources · Last reviewed: 2026-04-26
Q. Are different Galactomyces ferment filtrate suppliers' products interchangeable?
Not for formulation-critical applications. The INCI name designates the species and the production process category, but fermentation substrate, strain, process parameters, post-processing, and resulting composition (amino acid profile, organic acids, secondary metabolites) can differ meaningfully between suppliers. Brands developing claims-substantiation should treat each supplier's preparation as a distinct material requiring its own efficacy and safety dossier.
Sources · Last reviewed: 2026-04-26
Q. What is the regulatory status of Galactomyces ferment filtrate across major markets?
Japan: listed in the JSCI (Japanese Cosmetic Industry Association) labeling name dictionary as ガラクトミセス培養液. EU: listed in CosIng under Galactomyces Ferment Filtrate. US: PCPC INCI recognized. China: listed in the IECIC. Korea: permitted under the KFDA/MFDS system. Not designated as a quasi-drug (医薬部外品) active ingredient in Japan.
Sources · Last reviewed: 2026-04-26
Industry-knowledge claim — not yet pinned to a single primary source
Use cases
Facial essence (single-ingredient hero format)
- Positioning
- 'Fermented beauty' / 和発酵 narrative — the format pioneered by SK-II's Facial Treatment Essence with Pitera™; widely emulated by Japanese and Korean prestige and mid-tier brands using generic Galactomyces ferment filtrate at high inclusion rates.
- Typical usage level
- Up to 90%+ in some single-ingredient hero essences
Sheet mask serum
- Positioning
- Mid-tier and mass — Galactomyces ferment filtrate is a standard ingredient in 'fermented' or 'glow' positioned sheet masks across Japanese, Korean, and broader Asian markets.
- Typical usage level
- 5–30% in mask essence
Sources
Industry-knowledge claim — not yet pinned to a single primary source
Niacinamide-fermented combination serum
- Positioning
- Functional pairing — Galactomyces ferment filtrate is frequently formulated alongside niacinamide for combined fermented-beauty + brightening / barrier positioning in modern Asian skincare.
- Typical usage level
- 5–20% Galactomyces ferment filtrate alongside 2–5% niacinamide
Sources
Industry-knowledge claim — not yet pinned to a single primary source
Search the academic literature
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- JSCI (Japanese Cosmetic Industry Association) labeling name directory — コメ発酵液(コメカス)
- National Research Institute of Brewing — sake brewing process overview
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.