We have newly discovered that consuming "α-EG," a component found in sake, helps maintain the elasticity of the hands of people whose skin elasticity has decreased with age. We have submitted a notification for a functional food claim listing "α-EG" as a new functional ingredient, which was published on October 15, 2025.

Over many years, our research institute has demonstrated that "α-EG" has the effect of promoting cell proliferation and collagen production in human skin fibroblasts, and that when applied to the skin, it has the effect of moisturizing and improving rough skin. We have now created and submitted a systematic review (SR) based on data from human oral administration tests conducted by an external organization.

■ Summary of notification contents

[Notification number]
K104
[Functionality to be displayed]
This product contains ethyl α-D-glucoside (α-EG), which has been reported to help maintain skin elasticity in people whose skin loses elasticity with age, and contribute to skin health.
【機能性関与成分】
Ethyl α-D-glucoside (α-EG) 250 mg

What is ethyl α-D-glucoside (α-EG)?

Sake is produced using a technique known as "multiple parallel fermentation," in which saccharification by koji mold and fermentation by yeast occur simultaneously in the mash. α-EG is produced by the enzyme transglucosidase produced by koji mold through a glycosyltransferase reaction from maltooligosaccharides, with ethanol as the acceptor. It is found in very little other brewed alcoholic beverages, but is particularly abundant in sake made with rice koji (Figure 1). α-EG is a flavor component with an immediate sweetness and a delayed bitterness, found at around 0.2-0.7% in typical sake.

■Key points of human drinking tests

This study was conducted at an external institution. A randomized, placebo-controlled, double-blind, parallel-group comparative study was conducted on 52 healthy Japanese adult men and women to examine the effects of 8 weeks of continuous intake of a fermented rice extract containing α-EG (250 mg per day) on skin elasticity. Using an internationally used measuring device, Cutometer (*2), the α-EG intake group achieved statistically significant results in skin viscoelasticity indicators R2 (total viscoelasticity), R7 (rebound rate), and R8 (total recovery), confirming that continuous intake of α-EG maintains skin elasticity (Figure 2, *3). R2 and R7 are considered suitable for measuring skin aging, firmness, and sagging, and are widely used as indicators of skin elasticity.

■ Future outlook

A patent application was filed for the effect of "α-EG" on skin elasticity, which was granted in May 2023 (Patent No. 7276913). We have now filed a notification for a functional food claim that lists "α-EG" contained in sake as a new functional ingredient, and the notification information was published by the Consumer Affairs Agency on October 15, 2025. Going forward, we will promote the development of products that promote the skin elasticity-maintaining function of "α-EG" as a functional ingredient, and will realize our corporate philosophy of "Enjoyable Living at Ozeki" for everyone through internal and external care that can be approached from the inside of the body.

*10: The first functional food product in Japan to be registered with α-EG as a functional ingredient (according to our research, as of October 20, 2025).
*2: A skin viscoelasticity measuring device equipped with a negative pressure device inside, it is the world's most standard measuring device for skin research.
*3: Pharmacology and Therapy, 52(2), 167-185(2024)