Amazake: Discover the Delicate Charm of Japanese Sweet Sake

Regular Japanese meals have long been enriched by many fermented foods including miso, soy sauce, vinegar, mirin rice wine, and fermented natto soybeans.

Fermented foods and their umami flavorings are produced by the actions of endemic microorganisms and offer a host of benefits to the human body. Fermented foods, moreover, contain the hard-earned wisdom of our ancestors and are deserving to be passed on to future generations. In this series, we will present recipes that are easy to incorporate into today’s lifestyles while getting at the essence of fermented foods.

In Part 1, we will look at amazake, a sweet drink made from fermented rice malt that is in the spotlight for its health and beauty benefits.

▶Shio Koji, Salted Koji & Japanese Food with a Koji-ya

Amazake has been a well-known health drink since the Edo period

Amazake is often regarded as a sweet alcoholic drink for the cold winter months, as it is served during the traditional first shrine or temple visits of the New Year. But, in fact, it has been a common summer drink since the Edo period (1603 to 1868). Even now, amazake is used figuratively to represent summer in the world of haiku poetry. To learn more about the origins of amazake, we spoke with cooking expert Yugi Satomi.

“The major modern amazake brands contain some alcohol because the amazake is made by mixing sugar with saké lees and then diluting it with hot water. The amazake of old Japan, however, involved sprinkling rice koji malt on rice and letting it ferment. Because this form of amazake contains no alcohol, it is also called amakoji or koji amazake. Amazake made with rice koji was consumed in the Edo period to ward off summer fatigue, and scholars say that it was a custom among samurai to start with amazake before drinking alcohol to prevent them from getting sick from overindulging.”

Amazake was drunk in the summer when the body is more easily tired because it contains plenty of nutrients such as B vitamins, glucose, and amino acids. It is also special because it contains all nine essential amino acids that the body cannot produce on its own. Furthermore, the carbohydrates amazake contains are quickly used up as energy, meaning that you are not likely to gain weight from drinking amazake.

Yugi has incorporated this wonder drink into her daily life. “I started drinking amazake regularly about two years ago, and I’ve noticed that I don’t get tired as easily and my skin condition is better. Since it contains ingredients that are beneficial for your skin and hair, it’s like a beauty serum you can drink.” This so-called natural supplement is sold in stores, but you can make it at home too.

Add it to your daily routine and enjoy the world of amazake

“Commercially produced amazake is pasteurized to stop the fermentation process, whereas in raw homemade amazake, the nutrients continue to live. And more than anything, it’s simply delicious. I recommend drinking it straight if you wish to enjoy it without any fuss. For me, I always have it as a homemade drink, made by blending fruit, soy milk, and amazake in a blender. You can enjoy lots of flavor variations by adding your favorite fruits.”

Amazake is also useful as a seasoning and can be used in place of sugar or mirin. Marinating meat or fish in amazake has the effect of multiplying the umami.

“If you use amazake instead of yeast in pizza dough, it will turn out with a springy texture. Plus, amazake does not have a heavy sweetness, so it’s delicious even when used in sukiyaki hot pots or simmered fish dishes. And I make French toast with eggs and amazake, instead of milk and sugar.”

Amazake is very versatile and provides endless cooking variations. Although it is a traditional Japanese fermented food, there is no need to limit it to Japanese cuisine. The ease with which you can add amazake to modern lifestyles is one of its most compelling points.

“There’s no reason to overthink it. Rather than starting something brand new, find something familiar and try adding amazake to your regular dishes. You can make amazake in an evening, and I find enjoying the fermentation process fun as well.”

Amazake is a fermented food backed by the power of koji and the wisdom of our ancestors. Have it straight or add it to your cooking. Either way, try giving amazake a go in your regular cooking routine.