Amazake

Amazake is a traditional Japanese beverage made from fermented rice utilizing the mold Aspergillus oryzae, which is also known as koji. The enzymes in the koji break down the rice starches into natural sugars, creating a thick, sweet drink without the need for added sweeteners.

Traditional amazake is either completely non-alcoholic or extremely low in alcohol content, depending on the specific brewing method used. When made purely by mixing koji with cooked rice and water, it remains a sweet, safe drink for people of all ages.

Amazake has been consumed since the Kofun period, which spanned from roughly 300 to 538 CE in Japanese history. It is traditionally served at Shinto shrines during the New Year festivities as a celebratory and purifying beverage.

Amazake is incredibly versatile; it can be served hot as a comforting winter drink, or blended with ice and fruit in the summer to create a healthy smoothie. It is also frequently used in Japanese baking and cooking as a natural sweetener and tenderizer.