Kojic Acid
A fungal-fermentation by-product (Aspergillus oryzae, the koji fungus used in sake brewing) that inhibits melanin production and copper-chelates the tyrosinase enzyme.
Chelates copper at the active site of tyrosinase, halting melanin synthesis. Also a mild antioxidant scavenging hydroxyl radicals.
- Reduces dark spots
- Brightens overall tone
- Fades melasma
- Antioxidant action
What the evidence supports.
- Normal
- Combination
- Highly sensitive skin
- Compromised barrier
Mid-routine serum or treatment step.
Concentration range in well-formulated products: 1%–4%
Best in autumn/winter; reduce frequency in high-UV summer to minimise irritation risk.
Produced during sake, soy sauce, and miso fermentation.
No specific deficiency signals tracked for this ingredient.
Sensitisation increases over time; cycle 12 weeks on / 4 weeks off for sensitive clients.
- Lim 1999, kojic acid + glycolic acid superior to either alone for melasma
The research behind Kojic Acid.
Every claim on this page traces to published research. Findings below are drawn from randomized trials and systematic reviews, each links to the study on PubMed.
International Journal of Dermatology, 2004
British Journal of Dermatology, 2002
International Journal of Dermatology, 1991
Annals of Internal Medicine, 2013
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