Amazake (あまざけ、甘酒、醴) is not a type of sake, as is often wrongly thought, but rather a hot and sweet rice drink that contains no or very little alcohol. It is the perfect refreshment for a cold day. And nowadays there is even amazake for drinking cold in summer!
The saccharification agent koji (Aspergillus Oryzae, a fungus) is set to work on cooled, steamed rice. In less than 48 hours, it turns part of the starch in the rice grains into natural sugars. As the mixture incubates, sweetness develops naturally. To this, water is added.
The saccharification agent koji (Aspergillus Oryzae, a fungus) is set to work on cooled, steamed rice. In less than 48 hours, it turns part of the starch in the rice grains into natural sugars. As the mixture incubates, sweetness develops naturally. To this, water is added.
[Amazake]
An even easier way to make amazake is to use the lees from the sake brewing process (sakekasu). These contain some small traces of alcohol. Usually sugar is also added.
Amazake is often drunk with a pinch of finely grated ginger. It is usually enjoyed piping hot. Amazake is quite healthy and nutritious.
Amazake is sold in winter at stalls, during temple and shrine festivals (often at New Year) and "ready to drink" in cups and cartons in supermarkets.