Yamabudō (Japanese Wild Grape)
山ぶどう (Yamabudō)
Pourquoi sourcer au Japon
Iwate yamabudō has GI-protected wine status; only origin with established cooperative-scale juice and concentrate processing for export.
Spec clé
Anthocyanin 1,500–4,000 mg/L juice; resveratrol 5–25 mg/100g fruit; total polyphenol 800–2,500 mg/L.
Produit fini typique
Resveratrol-positioned supplements, super-fruit RTD juice, heritage-positioned retail wine and jam.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 100 L juice; 10–50 kg concentrate; 1–10 kg extract
- Délai typique
- 6–10 weeks (food); 10–14 weeks (extract)
- Régions d'origine
- Iwate (Kuji, Kunohe), Aomori, Hokkaido, Tōhoku generally
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- September – October
- Statut réglementaire au Japon
- Food product; CosIng-comparable extract status for cosmetic use
- Nom INCI
- Vitis Coignetiae Fruit Extract
- Nom japonais
- 山ぶどう
- Romaji
- Yamabudō
À propos de cet ingrédient
Wild Japanese grape (Vitis coignetiae) native to Tōhoku and Hokkaido. Dramatically smaller and more acidic than European wine grapes, but with anthocyanin and resveratrol concentrations 2–4× higher. Iwate Prefecture is the centre of commercial cultivation and processing — local cooperatives produce yamabudō juice, jelly, wine, and increasingly resveratrol-rich extract concentrates for the international supplement market. Iwate's Kuji and Kunohe districts have GI-protected branding for yamabudō wine.
Statut réglementaire
| Japon | Food product; CosIng-comparable extract status for cosmetic use |
|---|---|
| Union européenne | Food import; CosIng evaluation per specific extract |
| États-Unis | GRAS for fruit-derived foods; MoCRA cosmetic use |
| Chine | Imported food product; GACC registration for industrial-scale supply |