沖縄黒糖 (Okinawa kokutō)
Okinawa kokutō is traditional unrefined cane sugar produced by open-pan boiling of freshly pressed sugarcane juice, without centrifugation or refining.
MOQ from 50–500 kg.
Premium wagashi and chocolate confectionery — GI-registered terroir story for premium wagashi gift boxes and bean-to-bar chocolate, where single-island kokutō is highlighted as a regional specialty sugar.
El Okinawa kokutō es un azúcar de caña sin refinar tradicional, elaborado mediante la cocción en paila abierta del jugo de caña recién prensado, sin centrifugación ni refinado. Su registro GI cubre la producción en 8 islas concretas. Cada isla ofrece un perfil de sabor sutilmente distinto, atribuido al cultivar, el suelo y la tradición local de producción.
| Japón | Food Sanitation Act; registrado como IG |
|---|---|
| Unión Europea | Importación como alimento |
| Estados Unidos | FDA food |
| China | Verificar importación |
Sugarcane harvest on the GI-registered Okinawan islands runs January through April, and most kokutō for the year is produced during this window. MOQ ranges from 50 kg (small island producers) to 500 kg (larger blends), with lead times of 6–12 weeks. Ordering well before the harvest window, or just after it for the freshest crop, is strongly preferred — late in the year supply can be tight.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Only if your raw material complies with the MAFF GI specification (production on one of the eight registered islands per the registered method) and you have permission from the GI rights-holder organization to use the GI name. Generic 'Okinawan brown sugar' or 'kokutō from Okinawa' may be possible for non-GI-island product, but the protected term 'Okinawa Kokutō' / '沖縄黒糖' is reserved. Check the GI registration text and consult the producers' association.
Fuentes · Última revisión: 2026-04-26
Three common forms: (1) traditional block / lump (約 1 kg–5 kg blocks, 'katamari') for retail and gift use, (2) crushed / granulated (sieved to defined mesh ranges) for industrial baking and confectionery, and (3) powdered / micronized for blending into beverage mixes and dry seasoning. Some producers also offer kokutō syrup ('黒蜜 / kuromitsu') as a value-added liquid product. Specify form, particle size, and hardness on your spec.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Standard COA: sucrose, total reducing sugars, moisture (target ≤4% for hard kokutō), ash (typically 1–3%), color value, microbiological limits, heavy metals, and pesticide residues if claiming pesticide-free. For US and EU import, kokutō is treated as a sugar product (no special restrictions) but labeling cannot use 'unrefined' / 'natural' / 'raw' in ways that mislead consumers about nutrition equivalence to refined sugar — claims must be substantiated.
Fuentes · Última revisión: 2026-04-26
Premium wagashi and chocolate confectionery
Specialty beverages (kokutō latte, awamori cocktails)
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria
Mineral-positioned 'natural sweetener' SKUs
Cosmetic body scrub and skincare formulations