日本酒エキス

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.

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.

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.

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.