甘酒 (Amazake)
Amazake is a traditional Japanese sweet beverage made by fermenting rice with rice koji.
MOQ from 50–200 L (bottled) / 20–50 kg (concentrate).
Premium non-alcoholic breakfast and wellness beverages — Naturally sweet, no-added-sugar Japanese breakfast drink, sold in 100–250 mL single-serve bottles in chilled retail.
Amazake adalah minuman manis tradisional Jepang yang dibuat dengan memfermentasi beras menggunakan koji beras. Enzim koji mengubah pati beras menjadi glukosa, menghasilkan minuman yang secara alami manis dan non-alkohol. Varian terpisah yang dibuat dari sake lees mengandung sedikit alkohol. 'Kōji dake de tsukutta Amasake' dari Hakkaisan Brewery (notifikasi FFC I290) merupakan minuman berbasis koji pertama di Jepang dengan klaim fungsional ganda melalui strain A. oryzae HJ1 dan glukosilceramida turunan koji. Positioning modern mencakup klaim kesehatan 'infus yang diminum' (nomu tenteki).
| Jepang | Food Sanitation Act (varian non-alkohol) |
|---|---|
| Uni Eropa | Impor pangan |
| Amerika Serikat | Umumnya diakui sebagai pangan |
| Tiongkok | Verifikasi |
Three common forms: (1) RTD bottled / pouched amazake (200–500 mL retail or 1.8 L bulk), (2) koji-only paste / concentrate (for further dilution by the brand owner), and (3) spray-dried amazake powder for use as ingredient in confectionery and bars. Industry-typical MOQ ranges 50–200 L for liquid and 20–50 kg for concentrate / powder, with 4–8 week lead times — shelf life of fresh amazake is short and refrigerated logistics may be needed.
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Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
For most export use cases — children's beverages, daily breakfast drinks, restaurant supply in non-alcohol markets — koji-only (non-alcoholic) amazake is the safer choice. It avoids alcohol-import licensing, simplifies labeling, and broadens the consumer base (children, pregnant consumers, alcohol-restricted markets including Muslim-majority countries). Sake-kasu amazake retains a richer, more savory profile preferred by some product positioning, but requires alcohol-import compliance.
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Key COA parameters: alcohol content (critical — confirm <1% if labelling non-alcoholic), Brix / sugar profile, pH, moisture (for powder), microbiological limits (especially yeast/mold given fermentation product), heavy metals, and pesticide residues if claiming organic. Shelf life is typically 60–90 days refrigerated for liquid amazake and 12–18 months for spray-dried powder. JAS Organic and koji-strain documentation (e.g., A. oryzae HJ1 strain for FFC claims) should be requested where relevant.
Sumber · Terakhir ditinjau: 2026-04-26
Yes — fermentation-derived 'rice ferment filtrate' / 'amazake ferment' INCI / JSCI names are listed in the EU CosIng database and used in skincare and haircare formulations. Several Japanese sake breweries (Hakkaisan, Kanemoto, etc.) supply both food-grade amazake and cosmetic-grade fermentation extracts under the same company brand. For cosmetic use, the product is supplied as a separately-specified preparation and is not the same as the drinkable beverage.
Sumber · Terakhir ditinjau: 2026-04-26
Premium non-alcoholic breakfast and wellness beverages
FFC-notified functional skincare beverages
Natural sweetener for desserts and confectionery
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Klaim pengetahuan industri — belum disandarkan pada satu sumber primer
Fermentation-positioned skincare (toners, essences, sheet masks)
Marukome Co., Ltd.
マルコメ株式会社
Produsen miso nomor 1 di Jepang. Portofolio kōji lengkap: kōji amazake, shio-koji, shoyu kōji. Layanan OEM eksplisit.
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Sakamoto Jozo
坂元醸造
Kurozu (cuka hitam) Fukuyama autentik dalam jar keramik Satsuma. Penuaan luar ruangan minimum 1 tahun. Metode yang dilindungi GI.
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Morinaga Milk Industry Co., Ltd.
森永乳業株式会社
Perusahaan susu dan minuman terkemuka Jepang. Memproduksi amazake kaleng bersama Grup Morinaga Confectionery. Formulasi amazake umur simpan panjang untuk distribusi ritel.
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Yaegaki Biotechnology Inc.
ヤヱガキ醗酵技研株式会社
Specialised fermentation-biotech subsidiary of Yaegaki Sake Brewery (Hyogo). Develops B2B ingredients spanning amino-acid-rich sake yeast extracts, koji-derived flavour modifiers, and proteins for plant-based meat applications. Multiple US and Asian subsidiaries handle direct sales to overseas formulators in supplement, beverage, and meat-alternative categories.
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