Shōchū Kasu (Distillation Residue)
焼酎粕 (Shōchū-kasu)
Por qué hacer sourcing en Japón
Kyushu honkaku shōchū industry produces the world's only large-scale supply of imo / mugi shōchū kasu; heritage knowledge for upcycled active ingredient extraction.
Spec clave
Free amino acid 0.5–2% (wet basis); polyphenol content elevated in imo-shōchū kasu vs mugi.
Producto final típico
Upcycled cosmetic moisturisers, fermented-supplement feedstock, regional-craft retail.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–50 kg paste; 1–10 kg dried/extract
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Kagoshima, Miyazaki, Kumamoto, Oita
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- Year-round; volume peaks September – February (post-harvest distillation)
- Estado regulatorio en Japón
- Food and cosmetic-grade processing routes available
- Nombre japonés
- 焼酎粕
- Romaji
- Shōchū-kasu
Sobre este ingrediente
Liquid and solid residue from honkaku shōchū distillation. Long historically a feed/fertiliser by-product, recent research has identified amino-acid and peptide-rich active fractions with humectant and skin-conditioning properties. Kagoshima, Miyazaki, and Kumamoto — the heartland of imo (sweet potato) and mugi (barley) shōchū production — generate the largest volumes. Used in cosmetic moisturising lines and as a feedstock for fermented-supplement ingredients. Distinct from sake-kasu (rice/koji) in profile.
Estado regulatorio
| Japón | Food and cosmetic-grade processing routes available |
|---|---|
| Unión Europea | CosIng evaluation for specific extracts; food: novel-food check for non-pre-1997 EU history |
| Estados Unidos | MoCRA cosmetic use; food: GRAS by ingredient analogy |
| China | NMPA cosmetic NCI consideration; food: GACC registration |