Japanese Acacia Honey
アカシア蜂蜜（国産） (Akashia Hachimitsu (Kokusan))
Por qué hacer sourcing en Japón
Japan-domestic acacia honey commands premium pricing reflecting traceability and strict melissopalynology / authenticity testing; recognisable by overseas Japanese-food retail buyers.
Spec clave
Fructose ~40-44%; glucose ~28-32%; F/G ratio >1.3 (resists crystallisation); diastase activity ≥8 (Schade scale).
Producto final típico
Premium retail honey, fine-dining honey accompaniments, beauty / wellness beverages.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–100 kg liquid; 100 g – 5 kg retail packs
- Plazo típico
- 4–8 weeks (post-harvest)
- Regiones de origen
- Aichi, Iwate, Yamagata, Hokkaido
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- May – June (acacia bloom)
- Estado regulatorio en Japón
- Food product; honey labelling under JAS; Japan-domestic vs imported clearly distinguished
- Nombre japonés
- アカシア蜂蜜（国産）
- Romaji
- Akashia Hachimitsu (Kokusan)
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; honey labelling under JAS; Japan-domestic vs imported clearly distinguished |
|---|---|
| Unión Europea | Food import; honey-purity rules per EU 2001/110/EC |
| Estados Unidos | GRAS; FDA Prior Notice required |
| China | GACC food facility registration; honey-purity verification |