Amazake

How to make Amazake

Benefit of Amazake and how to use it

Amazake is a traditional Japanese sweet drink that has been enjoyed for centuries. It is known for its mild sweetness and creamy texture. There are two primary methods of making Amazake: one using sake lees (the byproduct of sake production) and the other using koji (a

type of mold used in fermentation). In this article, we will focus on Amazake made with koji. 

Koji-based Amazake is made by fermenting rice with koji spores. This process breaks down the starches in the rice into sugars, resulting in a naturally sweet beverage. Unlike the sake lees method, koji-based Amazake is non-alcoholic, making it suitable for all ages. Amazake was mentioned in the Nihon Shoki, a text compiled in 720AD that comprises the oldest official history of Japan. It is also affectionately known as the "drinkable IV drip" due to its rich nutritional content. 

Make Smoothie with Amazake

Amazake blends beautifully with seasonal fruits to create a naturally sweet, creamy smoothie. Its gentle sweetness comes from koji enzymes, and it adds a boost of vitamin B, making it an energizing way to start the day.

For extra convenience, you can freeze amazake into ice cubes. Drop the cubes directly into your blender — they chill the smoothie while adding flavor and nutrition at the same time.

Long Beach Koji Workshop 

At Long Beach Koji, we begin our workshops with a toast of Amazake. This allows participants to experience the unique taste of koji and water. We are excited to share the wonders of koji with you and help you discover its versatility in cooking and fermentation. Kampai! 

Our upcoming workshops can be found on Koji Events and new workshops will be announced in Instagram. We look forward to seeing you there!