Industry-academic Collaboration
on α-EG Research
Research onα-EG, a moisturizing ingredient derived from Japanese sake that keeps skin and hair healthy and beautiful.
"The skin of sake brewers is beautiful." This fact has been empirically known for a long time. The factor contributing to this beautiful skin effect is the unique moisturizing ingredient found in sake, "α-EG (α-Ethyl-D-Glucoside)." Kanazawa MOYU has focused on the excellent moisturizing effects of this α-EG and sought the cooperation of Professor Kenji Ozeki, a leading researcher in α-EG studies at Kanazawa Institute of Technology. The research revealed that Ishikawa's local sake contains more α-EG compared to sake from major national manufacturers. Furthermore, new moisturizing functions of α-EG were discovered, and techniques for increasing α-EG production were also successfully developed.
We hope many people will experience the power of Ishikawa's local sake and the benefits of α-EG.
α-EG has long been recognized for its excellent moisturizing effect, but this recent study has discovered that high effectiveness can also be achieved with low concentrations and short-term use. Additionally, it was revealed that Ishikawa's local sake contains nearly twice the amount of α-EG compared to nationally branded sake. A technique to increase the production of α-EG in an environmentally friendly and cost-effective manner has also been developed.
At Kanazawa Institute of Technology, members of the "Jokichi Takamine Project," named after Dr. Jokichi Takamine, who has significantly contributed to the industrialization of brewing technology and has deep ties to Ishikawa, are continuing their research on α-EG. In the future, the potential for new products utilizing α-EG is expected to grow across various fields, including the beauty industry. Through these products, we hope people nationwide will experience the power of Ishikawa's local sake and the moisturizing effect of α-EG.
Kenji Ozeki
Kanazawa Institute of Technology,
School of Bio and Chemical Engineering,
Department of Applied BioscienceResearcher,
Genome Biotechnology Research Institute
Research Results
Two Newly Discovered Moisturizing Functions of "α-EG"
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Highly Effective Moisturizing Effect with at Low Concentrations and Short Duration
α-EG has long been recognized for its moisturizing effect when used long-term at a concentration of about 0.5% as found in sake. This recent study discovered that even at a low concentration of 0.01% and within a short duration of 15 to 120 minutes, α-EG possesses a quick-acting moisture retention function.
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Increases Fibroblasts and Promotes Collagen Production
Collagen, which exerts a moisturizing effect within the dermis of the skin, is produced by fibroblasts in the dermal layer. It has been discovered that α-EG, even at an extremely low concentration of 0.00001%, has the function of increasing these fibroblasts and enhancing collagen production when applied topically or consumed.
The sake from Ishikawa Prefecture contains more α-EG
Local sake contains 1.4 times more α-EG than national branded sake
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The difference in whether or not the Shubo is used affects the α-EG content.
● National brands: Approximately 2-3 days on average
● Ishikawa sake brewers: About 2-3 weeksWhat is Shubo (starter mash)?
Shubo is a cultured mixture of steamed rice, koji, and water, used to cultivate superior yeast for brewing sake. The methods for producing shubo include "Kimoto" and "Yamahai" (which allow lactic acid bacteria to produce lactic acid) or "Sokujo" (which adds lactic acid in advance).
