BOTANICAL

Raw material exclusively for cosmetic manufacturing

The traditional Japanese technique

Commitment to fermentation

No additives, based on
Jun-Nama (Pure Raw) Rice Fermented Extract

Fermentation
BreweryFermentation ①

Unlike wine and beer, Japanese

Watarai Honten

Watarai Honten is the long-established sake brewer y founded in
the ﬁrst half of the Ed o p erio d ,about 400 years ago (Genna Era).

It focuses on personalization while
re s p e c t i n g t ra d i t i o n a l b rew i n gmethods. Its product development
is ahead of its time.

sake is produced through multiple

parallel fermentation, which means
many types of fermentation occur

in a barrel simultaneously. A varietyof elements are combined in thecomplex production process: Sensibilities of the maker, master sake

SHONAI BIJIN-

Rice Fermented Extract (SAKE) BG
SHONAI BIJIN-Rice Fermented Extract is a product of the joint development
by Watarai Honten Co., Ltd. and KOKEN CO., LTD.

brewer's skill s, and the environm e n t . T h e re s u l t i s t h e u n i q u efermented extract.
Fermentation ②

Rice, koji, yeast, and water. Watarai
H o nte n e m p l oys ki m o to z u ku ri(brewing) that carefully encourages

the fermentation of simple materi-

The multifunctional rice fermented extractdeveloped using an ancient Japanesetraditional technique

al s an d natural substances (fo rm o re d e t a i l , s e e P a g e 3). T h efermentation result s in SH ONAIB I J I N - R i ce Fe r m e n te d E x t ra c t ,Traditional techniqueApproach to skin problems

which contains a variety of ingredients, such as amino acids, pep -Watarai H onten intro duced theRadiant skintides, and D-amino acid.

traditional technique called motosuri (or yamaoroshi) that involves

Barrier on the skinm i x i n g a n d m a s h i n g ko j i a n dsteamed rice. In general, Japaneses a ke b rewin g d o es n ot e m p loythat process. However, raw materials are carefully mashed to accelerate the fermentation that can be
only materialized by kimoto,

A limited number of sake breweries have inherited kimoto zukuri (brewing) and yamaoroshi. The two traditional brewing techniques require
more than double the labor and time than ordinary brewing and are
extremely diﬃcult to perform stably.
SHONAI BIJIN-Rice Fermented Extract is the precious rice fermented
extract made by the Japanese ancient fermentation technique.

Improvement of rough skin
Promote blood circulation
Pore care

despite time and care.

Fermented cosmetic ingredients
D-amino acids

Safety evaluation Human repeat insult patch test (HRIPT): Negative (test with an aqueous solution containing 10%
SHONAI BIJIN-Rice Fermented Extract)

Kojic acids

Product numberProduct name

INCI name ／中文名称

Other ingredient

Package

RFF-221SHONAI BIJIN-Rice Fermented Extract(SAKE) BG

RICE FERMENT FILTRATE (SAKE)稻米发酵产物滤液BG(Botanical-derived)

1kg

The country of origin: Japan

Ferulic acids

Traditional manufacturing process

The place of origin: Yamagata Pref.

Additive-free manufacturing process＊The content in this document is prepared based on documents and experimental data available at the time of preparation. However, the content
does not comprise a guarantee. ＊Please note in advance that the content description in the document is subject to change. All intellectual property
belongs to KOKEN CO., LTD., such as copyrights and design rights for the given data and related documents. All rights reserved. For safe use of thematerials, refer to the MSDS of each of our products prior to use. For written and verbal expressions about products for general consumers, follow
the related laws and regulations in each country.

KimotoContact

KOKEN CO., LTD.
1-4-14 Koraku, Bunkyo-ku, Tokyo 112-0004, Japan
Telephone: +81-3-3868-0560

Facsimile: +81-3-3816-3570

KO K E N

https://koken-cosme.com/©2020-2021 KOKEN CO., LTD. C-1-3006-1-02-00

raw material veriﬁed by ECOCERT GREENLIFE,
conform to the COSMOS Standard
and without animal origin".

Japanese sake includes fermented products and nutrientssuch as amino acids, sugar, organic acids, minerals, and vitamins; thioredoxin, which is a vital anti-inﬂammatory andanti-oxidizing substance; ethyl-α-D-glucoside (α-EG), which
increases density of dermal collagen; and natural D-aminoacids, which are expected to have an anti-aging eﬀect.
In addition, speciﬁc functional peptides in Japanese sakehave anti-inﬂammatory and anti-oxidizing eﬀects.

Handed down in Japan for over 2,000 years, this fermentation
technique is evolving for a cosmetic raw material that
addresses skin problems in a multifaceted manner by merging
with modern scientiﬁc technology.
Rough skin

Pores

Wrinklesand sagging

Dullness andstiﬀness

Antiaging

Blots

Amino acids

Protects the skinfrom UV rays.
Involved in transparency
and anti-agingof the skin.

Natural moisturizing
ingredients

α-GG

α-EG
Increases densityof dermal collagen andelasticity of the skin.

Increases the amount ofcollagen and hyaluronic acids
and increases the skin's
moisture-retainingproperty.
Brightens the skin.

Sake is the Kokushu (national liquor) of Japan. It is integral to Japanese identity, symbolizing
the climate of the country, and patience, scrupulous care, and delicacy of the people.
Known as "the best of all medicines," it includes over 700 ingredients produced throughunique Japanese fermentation technique that uses natural microorganisms ingeniously.
Master sake brewers blend rice, koji, yeast, and water with this technique to produce a
fermented extract. SHONAI BIJIN-Rice Fermented Extract has been developed from thefermentation technique for Kimoto Junmai-shu SHONAI BIJIN.

Free amino acid level of rice fermented extract (amino nitrogen level)
The amino acid level in four rice fermented extracts was measured.
25
20

Rice-polishing
rate

15

■65%

10Drying
Poor blood
circulation

Kojic acids
Boosts transparency,ﬁrmness, andelasticity of the skin.

Natural sugar
Moisturizes the skinand retains moisture.

50%

50

55

60

65

Rice
fermented
extract A

Ricefermented
extract B

Ricefermented
extract C

Ricefermented
extract D

Rice-polishing rate (%)

NamaEthanolFirms the skin andgives a refreshingsense of use.

Kimoto zukuri(brewing) is the sake brewing method inwhich yeast in shubo (yeast mash, the element of Japanesesake that is also called moto) is purely cultured while thepower of natural microorganisms (lac tic bac teria) isskillfully used. Kimoto zukuri is the traditional brewing
method unique to Japan that was established in the Edoperiod. It is characterized by the lack of lactic acid. Most
Japanese sake products employ sokujo zukuri(quickbrewing) using lactic acid to shorten the production period
and to stabilize quality. SHONAI BIJIN employs kimoto
zukuri, taking full advantage of nature. In kimoto zukuri,
a variety of microorganisms aﬀect each other to generatemany products of fermentation, and shubo (yeast mash) is
fermented and matured slowly. The entire production
process takes at least twice as long as sokujo zukuri.
How shubo (yeast mash or moto) is prepared
For the conversion ofstarch into sugar

02D-amino acids
Acts on the epidermis,
basal membrane,and dermis.

Based onIn-house data

Kimoto, the traditional brewing method
without lactic acid

Organic acids(lactic acid, malic acid,and succinic acid)
Smooths stiﬀ skin,promotes metabolism,and softens the skin.
Firms the skin andimproves skintexture.

■60%

50

SHONAI BIJIN-Rice Fermented Extract contains
natural fermented ingredients that are associatedwith beautiful skin.

Ferulic acids

SHONAI BIJIN-Rice Fermented Extract
created using a Japanese traditional technique
The secret origin of Jun-namaFree amino
nitrogen level(mM)

Fermented ingredients
help address skin problems
in a multifaceted mannerRice

Rice Koji(malted rice)

For the conversion ofsugar into alcohol

SHONAI BIJIN Kimoto Junmai-shu is Japanese sake thatWatarai Honten produces with the utmost care. Watarai
Honten was founded about 400 years ago, in the ﬁrst
half of Edo Period (Genna Era). The long- establishedsake brewery has developed sake with a mild scent ofginjo-shu. Sake with a higher rice-polishing ratio (that is,less polished) tends to show a higher level of aminoacids. This is why SHONAI BIJIN-Rice Fermented Extract
employs SHONAI BIJIN, which has a high rice-polishingratio of 65%.

Amino acid level
Kimoto zukuri(brewing)
Sokujo zukuri(general brewingmethod)
50

1015
20
Free amino nitrogen level (mM)

25

Based on In-house data

Time required for producing shubo (yeast mash)
About 4 to 5 weeks

Kimoto zukuri(brewing)

Fermentation through the action ofnatural lactic acid and others

Sokujo zukuri(general brewingmethod)

Artiﬁcial fermentation throughaddition of lactic acid
About 2 weeks
0Week 1

Week 2

Week 3

Week 4

For the reductionof the production periodand the preventionof the proliferationof unwanted bacteria

Lactic acidNot added

Kimoto zukuri(brewing)

Focus onnatural fermentation

Yeast
Lactic acid is not added
in kimoto zukuri(brewing).

WaterJunThe sake fermentation techniqueof the long-established brewery
SHONAI BIJIN Kimoto Junmai-shu

Added

Sokujo zukuri(general brewing method)
Focus on quickness

03

BOTANICAL
Amino acid, a natural moisturizing ingredientEﬀects on the skin

SHONAI BIJIN-Rice Fermented Extract is richer in amino acids than other rice fermented extracts.
In addition, it contains a balance of natural moisturizing factors (NMF) required by the skin.

Water or an aqueous solution containing 1% SHONAI BIJIN-Rice Fermented Extract was applied to the upper arm.
Some parameters of the skin's condition were measured after application. Results conﬁrmed that SHONAI BIJIN-RiceFermented Extract improved the gloss and skin tone and had high moisturizing and skin barrier eﬀects. The remarkable
sebum-suppressing eﬀect was observed in male subjects who tended to secrete more sebum than females. Therefore,
the product is expected to control sebum secretion.
■ Glutamic acid
■ Leucine■ Serine■ Lysine■ Alanine■ Valine■ Proline■ Threonine■ Arginine■ Glycine■ Other

1,000256809

Approx.

1576
Rice fermented
extract 1

Rice fermented
extract 2569%

650005

Other:
Approx.
31%

58

NMF accounts for about 69%
of the total amino acid content.

SHONAI BIJIN-RiceFermented Extract

Based on In-house data

140120100

Skin looks
glossier
＋25%

80
60400

Water

Acts on the basal
membrane● Activates the operation of74

80
60
40

10200

Rice fermented
extract(sokujo zukuri)SHONAI BIJIN-RiceFermented ExtractD-alanine
80004

tion in the dermis and helps
thicken collagen fascicles.
● Alleviates oxidant stress inthe dermis.

D-amino acid level (ng/L)

D-Asp

85

Water

100

Reduction ofredness

95908580

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract

0110
Rice fermented
extract(sokujo zukuri)

30

SHONAI BIJIN-RiceFermented Extract

24252015101050140＋37%120100
80
60
40200Water

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract(15 minutes after application)

Rice fermented
extract(sokujo zukuri)

SHONAI BIJIN-RiceFermented Extract

Based on Internal materials

120

Water

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract

Long-acting moisture retention(180 minutes after application)

115
110
105

＋14%

10095
9085
80

Water

Sebum secretion

110

D-aspartate● Promotes collagen genera-

90

Quick-acting moisture retention(15 minutes after application)

Skin barrier

400
200

160580600

the basal membrane thatdeclines with age.

Acts on the dermis

9580

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract

Cuticle water content in 15 minutes (relative value)

100● Elevates the barrier functionof the horny layer.
● Elevates the skin's water-ret ai ni n g f u n c ti o n a n d p ro vides and stores moisture.

Reduction ofdullness

20

Water evaporation volume (relative value)

D-Ala

D-glutamate

D-amino acid level (ng/L)

D-Glu

100

Redness

Moisturizing

D-amino acid level (ng/L)

Regulates epidermal
intracellular lipids(15 minutes after application)
Dullness

D -amino acid, a skin-beautifying ingredient
Produced by kimoto zukuri (brewing), SHONAI BIJIN-Rice Fermented Extractcontains abundant D -amino acid, a skin-beautifying ingredient that tends todecrease with age. Among others, D-glutamate (D-Glu), D-alanine (D-Ala), andD-aspartate (D -Asp) acts on the epidermis, basal membrane, and dermis,
respectively, to support skin beautiﬁcation.

Skin tone(15 minutes after application)

Cuticle water content in 3 hours (relative value)

1,442

1,500

Gloss

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract(15 minutes after application)

40

100
3090

Improvement of theskin barrier function8070Sebum level

Total amino acid level (mg/L)

10Erythema level (relative value)

1,818

Darkness (relative value)

2,000

Gloss (relative value)

Amino acid composition

Total amino acid level

20
Sebum secretion
inhibition
106050

Water

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract

0

Water

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract

Based on In-house data05

BOTANICALThe eﬀect of improving rough skin
Restoration of the skin barrier

Improvement of dryness

Rough skin was prepared by tape stripping. An aqueoussolution containing 1% SHONAI BIJIN-Rice Fermented
Extract was applied for three consecutive days. The transepidermal water loss (TEWL) was measured to assess
the state of the skin barrier.
In the group treated with SHONAI BIJIN-Rice Fermented
Extract, the skin barrier function was restored.

TEWL (where the initial value is 100)150

Production is only based on the raw material made in Shonai

Rough skin was prepared by tape stripping. Water or anaqueous solution containing 1% SHONAI BIJIN-Rice Fermented Extract was applied for three consecutive days.
The appearance was observed. Dry sites were hardly
observed in the group treated with SHONAI BIJIN-RiceFermented Extract, while white dry sites persisted evenon Day 3 in the water-treated group.

144Rough skin

140Day 3130
Restoration of theskin barrier function

120110100100Water

SHONAI BIJIN-Rice Fermented Extract ismade using the strictly selected raw materials
produced in the Shonai plain, which is one ofthe leading rice producing areas in Japan.

The Shonai regionof Yamagata

Watarai Honten is located in Tsuruoka, Yamagata. The city was certiﬁed
as the UNESCO Creative City of Gastronomy in 2014, as attention wasdrawn to shojin ryori (Japanese codiﬁed Buddhist cuisine) and nativecrops. Tsuruoka contributes to the protection of cultural diversity andglobal sustainable development by transmitting the culture to the worldthat increases awareness of the innate richness of Japanese food andits origin. SHONAI BIJIN-Rice Fermented Extract represents the cultureand thinking of the locality.

959080706050Initial value

Rough skin

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract

SHONAI BIJIN-Rice Fermented Extract(SAKE) BG is a COSMOS-approved raw
material made from natural materials
through natural fermentation.

Aqueous solution
containing
1% SHONAI BIJIN-RiceFermented Extract

raw material veriﬁed by ECOCERT GREENLIFE, conform tothe COSMOS Standard and without animal origin".

Based on In-house data

□ No genetically modiﬁed
raw materials□ No animal testing

Based on In-house data

The eﬀect of promoting blood circulation

Commitment to material procurement

200
Changes in body surface temperature(relative value with temperature
before bathing as 100)

The hand of the subject was cooled in iced water andbathed in hot water containing 10% SHONAI BIJIN-RiceFermented Extract for three minutes. Changes in skin temperature after bathing were observed with thermography.
In addition, the hand was cooled in iced water again 10minutes after bathing. Then, how temperature returned tothe initial value was observed. The test conﬁrmed thatSHONAI BIJIN-Rice Fermented Extract increased bodytemperature and returned it to the initial value with aneﬀect of promoting blood circulation. It is expected tohelp warm the body quickly and delay chills after bathing.

□ No raw animal ingredientsR ice150100

SHONAI BIJIN-Rice Fermented Extract
Control
Beforebathing

Afterbathing

5 minutes
later

After bathing

Control

SHONAI BIJIN-RiceFermented Extract

10 minutes
After
10 minutes
latercooling inlater
iced water

5 minutes after bathing

Control

SHONAI BIJIN-RiceFermented Extract

Two varieties of rice grown by thecontracted farmers (Miyama Nishiki
a n d H a e n u ki) a re b l e n d e d a n dtreated using our original raw material rice processing method. As aresult, the qualities of the materials
that are only realized by Kimoto
zukuri are drawn out.

Water
We use the famous, pristine waterfrom M ount Gassan and M ount
A sahi that represent the Shonai
Plain. The water features less impurities and low hardness, enabling
mild fermentation and clean brewing with a less unfavorable taste.

Yeast and koji
We ensure sound fermentation byusing diﬀerent types of yeast andkoji that we culture through traditional methods according to thediﬀerent characteristics of rice in an
amount at least three times larger
than usual.

Based on In-house data0607