甘酒

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.

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.

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.

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.