Beverage ingredients

Yuzu (Citrus junos) is a Japanese citrus with a distinctive aromatic profile. Kōchi prefecture is Japan's largest producer. The peel yields essential oil dominated by d-limonene, while aqueous extracts carry flavonoids and citric acid. Used in fragrance, bath products, and skin-conditioning toners.

Matcha is stone-ground tea powder made from shade-grown tencha green tea leaves. Japan's traditional production centers are Uji (Kyoto), Nishio (Aichi), and Shizuoka. Uji matcha is a protected geographical indication (GI). Nishio no Matcha was previously a GI but its registration was withdrawn in February 2020 and it is now protected as a Regional Collective Trademark. Export demand has grown sharply since the 2010s.

Sencha is the most widely consumed Japanese green tea. The extract form is spray-dried or concentrated for use in beverages, supplements, and functional foods. Catechins, L-theanine, caffeine, and chlorophyll are key actives. Several FFC products cite sencha polyphenol or specific catechin content for metabolism claims.

Hojicha is a Japanese green tea that has been roasted at high temperature, producing a distinctive toasty, low-astringency, low-caffeine beverage. The powdered form is used in ice cream, baked goods, specialty lattes, and confectionery. Export demand has grown as a caffeine-lower alternative to matcha.

Mugicha is a Japanese roasted barley tea, naturally caffeine-free and served cold in summer as a household staple. Export applications include children's beverage ranges and caffeine-free functional beverage lines. Note: mugicha contains barley gluten.

Amazake is a traditional Japanese sweet beverage made by fermenting rice with rice koji. Koji enzymes convert rice starch to glucose, producing a naturally sweet, non-alcoholic drink. A separate variant made from sake lees contains low alcohol. Hakkaisan Brewery's 'Kōji dake de tsukutta Amasake' (FFC notification I290) is Japan's first koji-based beverage with dual functional claims via A. oryzae HJ1 strain and koji-derived glucosylceramide. Modern positioning includes 'drinking IV drip' (nomu tenteki) health-food claims.

Sake extract is a concentrated preparation from Japanese rice wine, typically aqueous or hydro-alcoholic extraction capturing amino acids, peptides, and flavor actives. Cosmetic applications use non-alcoholic or low-alcohol fractions for moisturizing and brightening claims; food applications use sake concentrate in seasonings, glazes, and bakery.

A tropical herb native to Okinawa. Research at University of the Ryukyus (Prof. Tawada) demonstrated lifespan extension of 22.6% in nematode studies.

Small citrus native to Ryukyu Islands. Contains the highest nobiletin concentration among citrus fruits.

Amino acid unique to tea (Camellia sinensis). Commercial production led by Taiyo Kagaku's enzymatic method.

Japanese natural spring water from officially designated sources. The Ministry of Environment has selected 100 Famous Waters (1985) and 100 Heisei Period Famous Waters (2008), totalling 200 sites. Japan's first domestic mineral water was Fuji Mineral Water's 'Nihon Evian' (1929).