Fukumitsuya Sake Brewery Co., Ltd.

Sake lees (酒粕, sakekasu) is the residual solid obtained after pressing fermented rice mash in sake brewing. Used in cosmetics for amino acids, peptides, and yeast-derived bioactives. Major sake-producing regions (Niigata, Nada, Fushimi, Saijō) supply upstream material. Well-suited to sustainability narratives as an upcycled brewing byproduct.

Kuromoji (Lindera umbellata) is a deciduous shrub in the Lauraceae family, native to Honshu, Shikoku, and Kyushu mountain forests. Traditionally used for tea-ceremony toothpicks and premium wagashi picks. Steam-distilled essential oil offers a fresh, citrusy-woody profile with major components linalool, 1,8-cineole, α/β-pinene. Positions as a uniquely Japanese alternative to hinoki with satoyama sustainability credentials.

Hon-mirin (true mirin) is a traditional Japanese fermented rice cooking wine containing approximately 13–14% alcohol by volume. Aichi (Mikawa) and Chiba (Nagareyama) are the major traditional production areas. Hon-mirin is distinct from 'mirin-style seasoning' (みりん風調味料) — a non-fermented sweetener.

Sake lees (酒粕, sakekasu) is the residual solid obtained after pressing fermented rice mash in sake brewing. Used in cosmetics for amino acids, peptides, and yeast-derived bioactives. Major sake-producing regions (Niigata, Nada, Fushimi, Saijō) supply upstream material. Well-suited to sustainability narratives as an upcycled brewing byproduct.

Kuromoji (Lindera umbellata) is a deciduous shrub in the Lauraceae family, native to Honshu, Shikoku, and Kyushu mountain forests. Traditionally used for tea-ceremony toothpicks and premium wagashi picks. Steam-distilled essential oil offers a fresh, citrusy-woody profile with major components linalool, 1,8-cineole, α/β-pinene. Positions as a uniquely Japanese alternative to hinoki with satoyama sustainability credentials.

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.

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.

Shio koji is a traditional Japanese seasoning made from rice koji, salt, and water, aged for 1–2 weeks. Enzymes from the koji tenderize meats, develop umami, and accelerate marinade action. Commercial forms include liquid, paste, and powder. Cosmetic extracts derived from shio koji are used in moisturizing and brightening formulations.