Composé actifLongévité d'Okinawa

Awamori Distillation Extract

泡盛エキス (Awamori Ekisu)

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Pourquoi sourcer au Japon

Awamori's 600-year Okinawan heritage and unique black-koji profile (citric-acid pathway) yield active fractions sake-derived materials cannot reproduce.

Spec clé

Alcohol-removed cosmetic grade; peptide / organic-acid profile reflects black-koji fermentation (citric, ferulic, etc.).

Produit fini typique

Okinawa-positioned cosmetic moisturisers, traditional-craft retail, premium hospitality amenity lines.

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
1–10 L; 100 g – 1 kg powder
Délai typique
8–12 weeks
Régions d'origine
Okinawa (Naha, Ishigaki, Miyako, Yonaguni)
Catégorie
Longévité d'Okinawa
Saison de récolte
Year-round (continuous fermentation cycles)
Statut réglementaire au Japon
JSCI listed for cosmetic ingredient grades; alcoholic-beverage status for the spirit itself
Nom japonais
泡盛エキス
Romaji
Awamori Ekisu

À propos de cet ingrédient

Cosmetic-grade extract derived from awamori (Okinawan distilled spirit made from indica rice and black koji, Aspergillus awamori). Black koji's distinctive citric-acid metabolism and the long-aging tradition (kūsu, 3+ years) of awamori produce an active-ingredient profile with peptides, organic acids, and koji-specific metabolites distinct from sake-derived materials. Okinawan distilleries — concentrated in Naha, Ishigaki, and Miyako — produce both the awamori itself and the cosmetic-grade upcycled extracts.

Statut réglementaire

JaponJSCI listed for cosmetic ingredient grades; alcoholic-beverage status for the spirit itself
Union européenneCosIng evaluation per specific extract
États-UnisMoCRA for cosmetic use; alcohol-content disclosure if relevant
ChineNMPA cosmetic NCI consideration

Fournisseurs japonais

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