Amazake

Amazake is a traditional Japanese beverage made from fermented rice. Its name means “sweet sake,” although the drink generally contains little or no alcohol. It has a long history in Japan and is commonly sold in winter at markets and temples.

The typical method uses steamed rice inoculated with koji mold (Aspergillus oryzae). Koji saccharifies the rice starch into sugars, producing a thick, sweet mash. The mash is then diluted with water to the desired consistency and sometimes pasteurized to halt fermentation. Commercial versions are usually non-alcoholic; home or artisanal varieties can retain faint fermentation flavors.

Amazake can vary in texture from a thick porridge to a thin beverage. It is traditionally served warm, sometimes with toppings such as kinako (roasted soybean flour) or a pinch of cinnamon. It is also used as a natural sweetener or flavoring in sweets and beverages.

Nutritionally, amazake provides sugars produced by the enzyme activity of koji, along with small amounts of protein and B vitamins; the exact content depends on the recipe. Historically, it has been consumed as a nourishing drink among travelers and at religious sites and has seen renewed popularity in recent years as a traditional, dairy-free sweet.