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A cup ofamazake | |
| Type | Plant milk |
|---|---|
| Course | Drink |
| Place of origin | Japan |
| Region or state | East Asia |
| Associatedcuisine | Japanese cuisine |
| Created by | Kofun period in Japan |
| Serving temperature | Warm, room temperature, or cold |
| Main ingredients | Fermentedrice |

Amazake (甘酒;[amazake]) is a traditional sweet, low-alcohol or non-alcoholicJapanese drink made from fermentedrice.[1]Amazake dates from theKofun period, and it is mentioned in theNihon Shoki.[2] It is part of the family of traditional Japanese foods made using thekoji moldAspergillus oryzae (麹,kōji), which also includesmiso,soy sauce, andsake.[3][4]
There are severalrecipes foramazake that have been used for hundreds of years. By a popular recipe,kōji is added to cooled whole grain rice causingenzymes to break down thecarbohydrates into simpler unrefinedsugars. As the mixture incubates, sweetness develops naturally.[5][6] By another recipe,sake kasu is mixed with water and sugar is added.[6][7]
Amazake can be used as adessert,snack, naturalsweetening agent,salad dressing orsmoothie. One traditionalamazake drink, prepared by combiningamazake and water, heated to a simmer, and often topped with a pinch of finely gratedginger, was popular with street vendors, and it is still served at inns,teahouses, and at festivals. ManyShinto shrines andBuddhist temples provide or sell it in the New Year.[8] In the 20th century, an instant version became available.
Amazake contains many nutrients, including vitamin B1, B2, B6, folic acid, dietary fiber, oligosaccharide, cysteine, arginine and glutamine.[9] It is often considered ahangover cure in Japan.[10] Outside Japan, it is often sold in Asian grocery stores during the winter months, and, all year round, innatural food stores in the U.S. and Europe, as a beverage and natural sweetener.
Similar beverages include the Chinesejiuniang which is more pudding like and Koreangamju orsikhye. In grape winemaking,must – sweet, thick, unfermented grape juice – is a similar product.