Raw material / 原材料Food ingredients

Japanese Acacia Honey

アカシア蜂蜜(国産) (Akashia Hachimitsu (Kokusan))

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Why source from Japan

Japan-domestic acacia honey commands premium pricing reflecting traceability and strict melissopalynology / authenticity testing; recognisable by overseas Japanese-food retail buyers.

Key spec

Fructose ~40-44%; glucose ~28-32%; F/G ratio >1.3 (resists crystallisation); diastase activity ≥8 (Schade scale).

Typical end-product

Premium retail honey, fine-dining honey accompaniments, beauty / wellness beverages.

At a glance

Suppliers listed
1 supplier
Typical MOQ
10–100 kg liquid; 100 g – 5 kg retail packs
Typical lead time
4–8 weeks (post-harvest)
Regions of origin
Aichi, Iwate, Yamagata, Hokkaido
Category
Food ingredients
Harvest season
May – June (acacia bloom)
Japan regulatory status
Food product; honey labelling under JAS; Japan-domestic vs imported clearly distinguished
Japanese name
アカシア蜂蜜(国産)
Romaji
Akashia Hachimitsu (Kokusan)

About this ingredient

Light-coloured, mild-flavoured honey from black locust (Robinia pseudoacacia) — the most popular varietal honey in Japan and the dominant Japan-domestic honey type by volume. Akashia honey resists crystallisation longer than most varietals, making it the de-facto retail-shelf honey in Japan. Aichi (Nagoya), Iwate, and Yamagata are the principal Japan-domestic production regions. Japan-domestic honey is heavily premium-priced vs imported Chinese / South American supply; the 'kokusan' (domestic) label is a key consumer trust marker. Distinct from royal jelly and propolis in flavour and supplement positioning.

Regulatory status

JapanFood product; honey labelling under JAS; Japan-domestic vs imported clearly distinguished
EUFood import; honey-purity rules per EU 2001/110/EC
United StatesGRAS; FDA Prior Notice required
ChinaGACC food facility registration; honey-purity verification

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Last updated: 2026-05-05

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