Reference number  
DRS 391:2018  
© RSB 2018  
 
 
 RWANDA 
STANDARD  DRS  
391 
 
First edition  
2018 -mm-dd 
 
Ikigage — Specification  
 
  DRS 391:2018  
©RSB 2018 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2018  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rs b.gov.rw   
ePortal: www.portal.rsb.gov.rw   DRS 391:2018  
iii                ©RSB 2018 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Term s and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Ingredients  ................................ ................................ ................................ ................................ .............  2 
4.1.1  Essential ingredients  ................................ ................................ ................................ ............................  2 
4.1.2  Optional ingredients  ................................ ................................ ................................ ..............................  3 
4.2 General requirements  ................................ ................................ ................................ ...........................  3 
4.3 Specific requirements  ................................ ................................ ................................ ...........................  3 
4.4 Microbiological limits  ................................ ................................ ................................ ............................  3 
5 Food preservatives  ................................ ................................ ................................ ................................  4 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
7 Contaminants  ................................ ................................ ................................ ................................ .........  4 
7.1 Pesticide and veterinary drugs residues  ................................ ................................ ............................  4 
7.2 Heavy metals  ................................ ................................ ................................ ................................ ..........  4 
7.3 Aflatoxin limits  ................................ ................................ ................................ ................................ ....... 4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  5 
9 Labelling  ................................ ................................ ................................ ................................ .................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  5 
 DRS 391:2018  
©RSB 2018 - All rights reserved                  iv 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance wit h Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 391  was prepared by Technical Committee RSB/TC 031, Alcoholic beverages.  
In the preparation of this standard, reference was made to the following standard:  
1) EAS 61: 2014: Opaque bee rs—Specification  
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Alcoholic  beverages (RSB/TC 
031) in the preparation of this standard.  
AGASHINGURACUMU Ltd  
IBINYAMPEKE Ltd  
IMPANO Products Ltd  
MDA Ltd  
MINAGRI/RALIS  
ONGERUBUMENYI  
Rwanda Consumer's Rights Protection Organization (ADECOR)  
SOFA Ltd  
University of Rwanda (UR -CAVM)  
Rwanda  Standards Board  (RSB) – Secretariat   DRS 391:2018  
1                ©RSB 2018 - All rights reserved  
 Ikigage —Specification  
1 Scope  
This Draft Rwanda Standard specifies the requirements, sampling and test methods for Ikigage intended for 
human consumption.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this docu ment.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
ISO 16649 -2, Microbiology of food and animal feeding stuffs -- Horizontal method for the e numeration of beta -
glucuronidase -positive Escherichia coli -- Part 2: Colony -count technique at 44 degrees C using 5 -bromo -4-
chloro -3-indolyl beta -D-glucuronide  
RS ISO 21527 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enu meration of 
yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95  
RS ISO 4833 -1, Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- 
Part 1: Colony count at 30 degrees  C by the pour plate technique  
RS ISO 6579 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of 
Salmonella spp.  
RS ISO 6888 -3, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of  
coagulase -positive staphylococci (Staphylococcus aureus and other species) -- Part 3: Detection and MPN 
technique for low numbers  
RS CAC/RCP  1, General Principle s for Food Hygiene  
RS EAS 12,  Potable Water — Specification  
RS EAS 38 , Labelling of Pre -Packag ed Foods  
RS EAS 104 , Alcoholic Beverages  — Method of sampling and testing  
RS 164,  Honey—Specification  
RS CODEX STAN 192, Codex general standard for food additives  
AOAC 952.13 , Arsenic in food. Silver diethyldithiocarbamate   
©RSB 2018 - All rights reserved                  2 
 AOAC 999.11,  Lead, Cadmium, Copper, Iron and Zinc in Food, Atomic Absorption Spectrophotometry  
RS ISO 1842, Fruit and vegetable products — Determination of pH  
RS ISO 16050,  Foodstuffs Determination of aflatoxin B 1, and the total content of aflatoxins B 1, B2, G 1 and G 2 
in cereals, nuts and derived products — High-performance liquid chromatographic method  
3 Terms and definitions   
For the purposes of this standard, the follow ing terms and definitions apply . 
3.1 
ikigage  
fermented beverage derived from a mash of sorghum malt  grain with or without other products of plant origin, 
honey and which may contain the mash or the residual mash from which it is derived  
3.2  
inturire  
Ikigage to which honey has been added  
3.3  
adjuncts  
any cereal grain other than sorghum  source  
3.4  
food grade packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product  
4 Requirements  
4.1 Ingredients  
4.1.1  Essential ingredie nts 
The following ingredients shall be used f or the production of ikigage : 
a) Malted grain sorghum; and  DRS 391:2018  
3                ©RSB 2018 - All rights reserved  
 b) Potable  water complying with RS EAS 12.  
4.1.2  Optional ingredients  
a) Honey  complying with RS 164  for Inturire ; and  
b) Other cereal grains  (adjuncts)  complying with relevant  standards  but not more than 20% . 
4.2 General requirements  
Ikigage shall:  
a) be free from any harmful ingredients, substances  and any other contaminants injurious to health;  
b) be free from  added sweetening agents  other  than honey ; 
c) have the characteristic appearance, taste and aroma;  
d) be free from extraneous matter ; and. 
e) not contain added alcohol . 
4.3 Specific requirements  
Ikigage shall comply with the specific requirements given in Table 1 when tested in accordance with test 
methods the rein. 
Table 1 — Specific requirements for Ikigage  
S/N Characteristic  Requirement  Test method  
Ikigage  Inturire  
1.  Ethyl alcohol content, %, v/v ,  max  8 10 RS EAS 104  
2.  pH (25±3 °C) 3.5-4.75 3.5-4.75 RS ISO 1842  
3.  Volatile acidity, g/l max 0.6 0.6 RS EAS 104  
4.  Total dissolved  solids, %, m/v  min 5.0 5.0 
5.  Residual  sugar g/l, max 20 35  
6.  Fructose  , g/l, min Not detected  13  
7.  Total solids max , % 12 12 
4.4 Microbiological limits  
Ikigage shall comply with microbiological  limits specified in Table 2.   
©RSB 2018 - All rights reserved                  4 
  
Table 2 — Microbiological limits for Ikigage  
S/N Microo rganism  Maximum limit  Test method  
1.  Total plate count, CFU/ml  102 RS ISO 4833 -1 
2.  Salmonella spp,  per 25ml  Absent  RS ISO 6579 -1 
3.  E.coli , CFU/ml  Absent  ISO 16649 -2 
4.  Staphylococcus aureus per ml  Absent  RS ISO 6888 -3 
5.  Yeasts and moulds  CFU/ml ,  100 RS ISO 21527 -1 
5 Food preservatives  
Food preservatives which may be used in the manufacture of Ikigage shall comply with RS CODEX STAN 
192. 
6 Hygiene  
Ikigage shall be processed, packaged, stored and distributed under hygienic conditions prescribed in the RS 
CAC/RCP 1.  
7 Contaminants  
7.1 Pesticide and veterinary drugs residues  
Ikigage shall comply with the maximum residue limits for pesticides, antibiotics and  other veterinary drugs 
limits set by Codex Alimentarius Commission.  for the raw materials used.  
7.2 Heavy metals  
Ikigage shall not contain heavy metals in levels exceeding  the limits indicated in Table 3 . 
Table  3 —Heavy metals  in Ikigage  
S/N Heavy metals  Maximum limits (mg/l)  Test method  
1.  Arsenic  0.01 AOAC 952.13  
2.  Lead  0.2 AOAC 999.11  
3.  Cadmium  0.1 
7.3 Aflatoxin limits  
When tested in accordance with appropriate methods, Ikigage shall not contain aflatoxins in levels exceeding 
the limits specified in Table 4. DRS 391:2018  
5                ©RSB 2018 - All rights reserved  
 Table 4 —Limits for aflatoxins  
S/N Type  Maximum limits (μg/ l) Test method  
1.  Total aflatoxins  4 RS ISO 16050  
2.  Aflatoxin B1  2 
8 Packaging  
Ikigage shall be packaged in  suitable food grade containers  that shall not affect the quality of the product.  
9 Labelling  
In addition to the requirements of RS EAS 38 , the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked:  
a) name of the product as “Ikigage” or “Inturire”;  
b) name and physical address of manufacturer;  
c) list of ingredients;  
d) preservative used,  
e) net contents ;  
f) ethyl alcohol content;  
g) date of manufacture;  
h) expiry  date;  
i) instructions  for use;  
j) storage instruction;  and  
k) statutory warnings;  
10 Sampling  
Sampling of ikigage shall be done in accordance with RS EAS 104.  
  DRS 391 :2018  
ICS 67.160.10  
 
 
©RSB 2018  - All right s reserved