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.
L'extrait de saké est une préparation concentrée issue du vin de riz japonais, généralement obtenue par extraction aqueuse ou hydro-alcoolique, captant acides aminés, peptides et actifs aromatiques. En cosmétique, les fractions sans alcool ou peu alcoolisées sont utilisées pour des allégations hydratantes et éclaircissantes ; en application alimentaire, le concentré de saké entre dans les assaisonnements, les glaçages et la boulangerie-pâtisserie.
| Japon | Inscrit au JSCI (cosmétique) ; usage alimentaire régi par la fiscalité des alcools et la législation alimentaire |
|---|---|
| Union européenne | Inscrit au CosIng ; règles d'importation des boissons alcoolisées pour les usages alimentaires |
| États-Unis | Reconnu INCI ; ATF pour les boissons |
| Chine | Vérifier 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.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
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.
Sources · Dernière vérification: 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.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
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.
Sources · Dernière vérification: 2026-04-26
Face toners and essences ('Japanese fermentation' lines)
Sheet masks
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Body lotions and bath products
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Connaissance sectorielle — non encore rattachée à une source primaire unique
Hair and scalp care
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Connaissance sectorielle — non encore rattachée à une source primaire unique