日本酒エキス (Nihonshu ekisu)
Sake extract is a concentrated preparation from Japanese rice wine, typically aqueous or hydro-alcoholic extraction capturing amino acids, peptides, and flavor actives.
INCI Sake Extract (cosmetic) — JSCI ingredient; MOQ from 10–30 kg (cosmetic extract) / 50–500 L (bulk for food use).
Face toners and essences ('Japanese fermentation' lines) — 'Wa-hakkō' (Japanese fermentation) skincare narrative pairing sake extract with sake lees, koji, and rice bran extracts.
El extracto de sake es una preparación concentrada a partir del vino de arroz japonés, normalmente mediante extracción acuosa o hidroalcohólica que capta aminoácidos, péptidos y activos de sabor. Las aplicaciones cosméticas utilizan fracciones sin alcohol o de bajo contenido alcohólico para reclamos de hidratación y luminosidad; las aplicaciones alimentarias emplean el concentrado de sake en sazonadores, glaseados y panadería.
| Japón | Listado en JSCI (cosmético); uso alimentario regulado por la ley del impuesto sobre licores y la normativa alimentaria |
|---|---|
| Unión Europea | Listado en CosIng; normas de importación de bebidas alcohólicas para aplicaciones alimentarias |
| Estados Unidos | Reconocido por INCI; ATF para bebidas |
| China | Verificar IECIC |
Industry-typical MOQ is 10–30 kg for cosmetic-grade extract and 50–500 L for food-grade bulk, with 4–8 week lead times. Brewing season (October–April) is the principal raw-material supply window; major sake-derived cosmetic ingredient houses build inventory across the year. Custom standardization (specific amino-acid profile, Brix, alcohol level for non-alcohol cosmetic spec) extends lead time by 2–4 weeks.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Five regions stand out: Niigata (the largest sake-producing prefecture, with several producers operating cosmetic-extract divisions), Hyogo Nada (the largest historical brewing region, home to Kiku-Masamune cosmetics), Kyoto Fushimi (also long-established cosmetic-divisions), Hiroshima Saijō, and Akita. Most cosmetic-grade sake extract sourced for export originates from companies in these areas.
Fuentes · Última revisión: 2026-04-26
Cosmetic-grade preparations are usually de-alcoholized or low-alcohol versions (sub-1% to a few percent ethanol depending on preparation). For Muslim-majority markets (Saudi Arabia, UAE, Indonesia, Malaysia) and Halal-certified products, an alcohol-free preparation is required and must be specified at order time. Some suppliers can provide explicit halal-compatible certification or a zero-alcohol fermented filtrate variant.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Standard COA: amino acid profile, alcohol content, microbiological limits (very tight for leave-on cosmetics), heavy metals, preservative content if added, pH, color, and stability data. Documentation: INCI/JSCI name, Japan Cosmetic Industry Association (JCIA) reference, allergen statement (sake-derived ferments are generally low-allergen but rice / yeast disclosure is helpful), CosIng listing reference for EU, IECIC reference for China, and SDS / MSDS in destination-market format.
Fuentes · Última revisión: 2026-04-26
Face toners and essences ('Japanese fermentation' lines)
Sheet masks
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria
Body lotions and bath products
Hair and scalp care
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria