Moromi-su is the liquid pressed from the lees left after awamori, the Okinawan rice spirit, is distilled. The black koji used to brew awamori produces citric acid, and the lees also carry amino acids. This powder holds 23.0% moromi-su solids, spray-dried with dextrin and modified starch for capsules and tablets.
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Awamori is distilled from a mash of Thai rice fermented with black koji and yeast. Once the spirit has been distilled off, the remaining lees are pressed and filtered, and the filtrate is moromi-su. Carriers are added and the liquid is spray-dried into powder; final manufacture takes place in Okinawa Prefecture, Japan.
Step 1 · Thai rice, black koji
The traditional raw materials of awamori
Step 2 · citric acid formed
Black koji produces citric acid as the mash ferments
Step 3 · awamori distilled off
The lees left in the still are the raw material
Step 4 · pressed, filtered
The filtrate is moromi-su
Step 5 · 23.0 / 36.3 / 40.7
Moromi-su solids with dextrin and modified starch
Step 6 · spray-dried
Liquid to powder
Step 7 · Aw max. 0.5
Total plate count max. 3,000 CFU/g; coliforms negative
Step 8 · 10 kg per box
Final manufacture in Okinawa Prefecture, Japan
The grade on this page. Other grades, where available, are specified on request.
Example lot values are published in the developer's guide below. They are an example, not a specification; your lot's CoA governs.
A Japanese trading company selling directly to brand owners and contract manufacturers. No distributor layer between you and the documents.
Every shipment travels with the Certificate of Analysis of its own lot, with the measured values and the full safety panel.
A small first order lets you run a pilot batch before committing to bulk. Larger volumes are quoted by volume and delivery terms.
For registered companies developing a product. Tell us the format you plan and we will say honestly what to expect.
After payment is received. Freight quoted on request. Specification and SDS before you order, CoA with the goods.
If you are comparing ingredients for a new SKU, these questions separate one material from another quickly.
Moromi-su is made from the lees of a distilled spirit. No halal certificate is on file, and residual alcohol is not part of the specification. Food supplements for the UAE need halal certification, so settle this before you sample.
The powder is 23.0% moromi-su solids and 77.0% carriers, so 1 g of powder carries about 230 mg of moromi-su solids. Set the dose and the label wording on the powder as supplied, not on pure moromi-su.
Neither is part of the specification. If your file needs measured values, tell us before you order and we confirm what can be provided for your lot.
Dextrin and modified starch make up 77.0% of the powder. The modified starch is made from cassava or potato, so check how your market wants starches and their source declared.
The specification covers microbiology and water activity. If your market asks for heavy metals, arsenic or other contaminants per lot, raise it before you order.
What each component is, what the processing changes, and what published research on the raw material has examined. No health claims; references on request.
Moromi-su, also written moromisu or moromi vinegar, comes from awamori making in Okinawa. Awamori is distilled from a mash of rice fermented with black koji, and the lees left after distillation are pressed and filtered into a sour liquid: moromi-su. This powder brings moromi-su into a dry format, spray-dried with dextrin and modified starch.
The documented formats are hard capsules and tablets. The ingredient gives a finished product an Okinawan, fermentation-based origin and a composition that is stated in full: 23.0% moromi-su solids, 36.3% dextrin and 40.7% modified starch.
It is also made from a by-product: the raw material is the residue of awamori distillation, not a crop grown for this purpose.
It is not a pure moromi-su extract and not a citric acid source with a specified content. It is chosen for origin, format and a documented composition.
Another ingredient from Okinawa in the range is Shikuwasa Extract Powder (Nobiletin + Tangeretin 10%), and for minerals from the sea off Okinawa see Deep Sea Water Powder. For another fermented rice ingredient, see GABA Powder 95% (Fermented Rice Germ Extract).
Finished products can be filled and packed at our own Tomioka Plant in Gunma. Tell us the format you plan and we will say honestly what to expect. Request a quote or a sample.
This section explains what moromi-su is and where its acidity comes from, using published sources. It is not a set of claims for this ingredient.
Awamori is a traditional distilled spirit of Okinawa, made from steamed Thai indica rice. Two microbes brew it: the black koji mould Aspergillus luchuensis and awamori yeast, Saccharomyces cerevisiae (DNA Research, 2016). The name awamori is often said to come from the foam (awa) once used to judge the strength of the spirit.
When the spirit has been distilled off, the mash that remains in the still is the lees, a by-product of awamori production. Pressed and filtered, the lees give moromi-su.
Koji moulds are used in Japanese brewing to break down the starch of grains. In shochu and awamori, the black and white koji moulds do three jobs: they saccharify the starch, they produce citric acid that protects the mash from microbial spoilage, and they give the spirit its flavour (Journal of Fungi, 2021, review).
Black and white koji moulds have been reported under several names. A taxonomic study concluded that A. luchuensis, A. kawachii and A. acidus are one species, Aspergillus luchuensis, and its extrolite analysis found that the strains studied do not produce mycotoxins (PLoS One, 2013), and the genome of a black koji strain lacks the key gene clusters for ochratoxin A and fumonisin B that are present in Aspergillus niger (DNA Research, 2016).
After distillation, the citric acid stays in the lees together with amino acids. This is the acidity of moromi-su.
Most vinegars owe their sourness to acetic acid, produced by acetic acid bacteria (Journal of Food Science, 2014, review). Moromi-su carries the Japanese word for vinegar (su) in its name, but the documented process has no acetic fermentation step: the liquid is pressed and filtered from distillation lees, and its characteristic acid is the citric acid formed by black koji. For a formulator, this is a different material from an acetic acid vinegar powder.
Citric acid is the most widely used organic acid and the largest single chemical made by fermentation of biomass, with global supply above 2 million tonnes a year (Chemistry Central Journal, 2017, review). In this powder it is not an added acid: it comes from the awamori fermentation, as part of the moromi-su. Its content is not part of the specification.
Dextrin and modified starch make up 77.0% of the powder. They are added to the moromi-su before spray-drying and give a dry powder with water activity at or below 0.5, for capsule filling and tableting. The dextrin is made from cassava; the modified starch from cassava or potato.
The figures on this page describe composition and quality. We make no health claims for this ingredient.
Start at the minimum order. Free sample. Specification, SDS and lot CoA on request.
Request a sample or quotationMoromi-su, also written moromisu or moromi vinegar, comes from awamori making in Okinawa. Awamori is distilled from a mash of rice fermented with black koji, and the lees left after distillation are pressed and filtered into a sour liquid: moromi-su. This powder brings moromi-su into a dry format, spray-dried with dextrin and modified starch.
The documented formats are hard capsules and tablets. The ingredient gives a finished product an Okinawan, fermentation-based origin and a composition that is stated in full: 23.0% moromi-su solids, 36.3% dextrin and 40.7% modified starch.
It is also made from a by-product: the raw material is the residue of awamori distillation, not a crop grown for this purpose.
It is not a pure moromi-su extract and not a citric acid source with a specified content. It is chosen for origin, format and a documented composition.
Another ingredient from Okinawa in the range is Shikuwasa Extract Powder (Nobiletin + Tangeretin 10%), and for minerals from the sea off Okinawa see Deep Sea Water Powder. For another fermented rice ingredient, see GABA Powder 95% (Fermented Rice Germ Extract).
Finished products can be filled and packed at our own Tomioka Plant in Gunma. Tell us the format you plan and we will say honestly what to expect. Request a quote or a sample.
This section explains what moromi-su is and where its acidity comes from, using published sources. It is not a set of claims for this ingredient.
Awamori is a traditional distilled spirit of Okinawa, made from steamed Thai indica rice. Two microbes brew it: the black koji mould Aspergillus luchuensis and awamori yeast, Saccharomyces cerevisiae (DNA Research, 2016). The name awamori is often said to come from the foam (awa) once used to judge the strength of the spirit.
When the spirit has been distilled off, the mash that remains in the still is the lees, a by-product of awamori production. Pressed and filtered, the lees give moromi-su.
Koji moulds are used in Japanese brewing to break down the starch of grains. In shochu and awamori, the black and white koji moulds do three jobs: they saccharify the starch, they produce citric acid that protects the mash from microbial spoilage, and they give the spirit its flavour (Journal of Fungi, 2021, review).
Black and white koji moulds have been reported under several names. A taxonomic study concluded that A. luchuensis, A. kawachii and A. acidus are one species, Aspergillus luchuensis, and its extrolite analysis found that the strains studied do not produce mycotoxins (PLoS One, 2013), and the genome of a black koji strain lacks the key gene clusters for ochratoxin A and fumonisin B that are present in Aspergillus niger (DNA Research, 2016).
After distillation, the citric acid stays in the lees together with amino acids. This is the acidity of moromi-su.
Most vinegars owe their sourness to acetic acid, produced by acetic acid bacteria (Journal of Food Science, 2014, review). Moromi-su carries the Japanese word for vinegar (su) in its name, but the documented process has no acetic fermentation step: the liquid is pressed and filtered from distillation lees, and its characteristic acid is the citric acid formed by black koji. For a formulator, this is a different material from an acetic acid vinegar powder.
Citric acid is the most widely used organic acid and the largest single chemical made by fermentation of biomass, with global supply above 2 million tonnes a year (Chemistry Central Journal, 2017, review). In this powder it is not an added acid: it comes from the awamori fermentation, as part of the moromi-su. Its content is not part of the specification.
Dextrin and modified starch make up 77.0% of the powder. They are added to the moromi-su before spray-drying and give a dry powder with water activity at or below 0.5, for capsule filling and tableting. The dextrin is made from cassava; the modified starch from cassava or potato.
The figures on this page describe composition and quality. We make no health claims for this ingredient.
It is 23.0% moromi-su solids, 36.3% dextrin and 40.7% modified starch. Moromi-su is the liquid pressed and filtered from the lees left after awamori, the Okinawan rice spirit, is distilled; the rice comes from Thailand. The dextrin is made from cassava, and the modified starch from cassava or potato. Final manufacture is in Okinawa Prefecture, and the product is classified as a food in Japan.
Black koji, the mould used to brew awamori, produces citric acid as the rice mash ferments, and after distillation the citric acid stays in the lees together with amino acids. Most vinegars get their sourness from acetic acid made by acetic acid bacteria; the documented process for moromi-su has no acetic fermentation step. Citric acid and amino acid contents are not part of the specification.
The documented formats are hard capsules and tablets. One gram of powder carries about 230 mg of moromi-su solids, so the serving is set on the powder as supplied. Powdered drinks, stick packs and other formats are for your team to validate on the sample. The dose and any claims of a finished product are set by the brand for its market.
The specification lists allergens as not applicable for every component and BSE as none; all components are made from plant raw materials. GMO status is not applicable for dextrin, moromi-su and cassava-based modified starch, and potato-based modified starch is non-GM. Moromi-su is made from the lees of a distilled spirit; no halal certificate is on file and residual alcohol is not specified. Food supplements for the UAE need halal certification.
