What it is
Aspergillus/Rice Ferment Extract is obtained by fermenting rice with Aspergillus, the same type of fungus used to make koji in traditional East Asian food and beverage production. The fermentation breaks down rice into a mixture of amino acids, sugars, and other metabolites, yielding a skin-conditioning and hydrating extract. It is commonly used in products that highlight rice ferment and fermentation-derived ingredients.
Safety & warnings
Rice ferment extracts are generally well tolerated and are popular in gentle, hydration-focused formulas. They are aqueous, plant-and-fermentation derived, and not associated with comedogenicity. As with any ingredient, individual sensitivity can occur on rare occasions.
Origin & sourcing
Biotechnological; produced by culturing Aspergillus fungus on rice and extracting the resulting fermentation broth.
History
Aspergillus-fermented rice, known as koji, is foundational to traditional East Asian foods and beverages, and this heritage has carried over into rice-ferment cosmetic ingredients.
Questions everyone asks
What is Aspergillus/Rice Ferment Extract used for?
It is used as a skin-conditioning and hydrating ingredient, supplying amino acids and other metabolites from fermented rice.
Is this related to koji or sake?
It uses the same Aspergillus fermentation of rice (koji) that underlies traditional foods and beverages, adapted here for skincare.